Easy Tomato Brunch Pie with Wick’s Pie Crust

Easy Tomato Brunch Pie with Wick’s Pie Crust

I just entered the Wick’s Pies Recipe Challenge and made this delicious and easy-to-make Tomato Brunch Pie!

Do you have extra end-of-summer tomatoes from your garden that you need to use up? Try this savory tomato dish with a delicious flaky Wick’s Pie crust is a great way to start the day!

Using @wickspies frozen crust, I layered thinly sliced heirloom tomatoes (although you can use any kind), and added ricotta and parmesan, and layered again with generous sprinklings of garlic powder and some dashes of chunky salt.

Top with another Wick’s pie crust and bake at 380 degrees for 35 minutes or until the crust is toasty brown. Get the full recipe below!

Wick’s Pies (a family-owned business in Indiana) offers frozen pie crust that is easy to use for many recipe ideas – from pies to appetizers and perfect for the holidays. They come as frozen rounds, the options for pie-crust creativeness is unlimted!


2 Frozen Wick’s Pie Crusts

2-3 heirloom tomatoes, sliced thin. You may also use other sized tomatoes, but make sure you have about 3 cups worth.

1 cup of riccota cheese

3/4 cup parmesan cheese

2 teaspoons garlic powder

black pepper and salt

1 egg white (to make a wash and cover top pie crust)

Optional: Drizzle balsamic reduction sauce on top.


(serves 6)

Time to make: 45 minutes

Let two wick’s pie crusts soften just enough so you can mold one at the bottom of a round pie dish.

Using the sliced tomatoes, put down one layer. Salt, pepper and sprinkle some garlic powder.

Then using a spoon or butter knife, smear about 1/2 cup of ricotta cheese on top of the tomatoes.

Sprinkle half of the cheese on.

Put down another layer of tomatoes and then repeat the salt, pepper, garlic powder and ricotta + parmesan process.

Top with the second pie crust. Use a fork to lightly tamp down the edges around the edge of the pie dish.

Take an egg white and whip into a bowl until smooth. Using a brush, lightly brush the egg wash on top of the pie.

Bake at 380 degrees for 35 minutes. The top should be browned.

Let the pie cool for about 25 minutes and then serve! Can be served warm or at room temperature. It’s great to serve at brunch! I like to drizzle storebought balsamic reduction sauce on top of the slices when serving.

Leftovers (not that there will be any!) will last up to a week in the fridge.

Visit Wick’s Pies social media links and website here: 

Website: https://www.wickspies.com/

Facebook: https://www.facebook.com/WicksPies

Instagram: https://www.instagram.com/wickspies/

Twitter: https://twitter.com/WicksPies


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