Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) all-butter pie crust (about 230 g), chilled
- 1 large egg white (for sealing the crust)
- 1 cup (250 g) whole-milk ricotta
- 1 large egg
- 1/3 cup (30 g) finely grated Parmesan
- 2 garlic cloves, finely grated
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 small eggplant (about 300 g), thinly sliced (about 1/8 inch)
- 1 medium zucchini (about 200 g), thinly sliced (about 1/8 inch)
- 2 medium Roma tomatoes (about 250 g), thinly sliced (about 1/8 inch)
- 2 tablespoons extra-virgin olive oil
Do This
- 1. Heat oven to 400°F (204°C). Fit crust into a 9-inch pie dish or tart pan; chill 10 minutes.
- 2. Blind-bake with weights 15 minutes, then 5 minutes without. Brush with egg white; bake 2 minutes to seal.
- 3. Salt eggplant 15 minutes; blot. Blot tomato slices too. Toss veg with olive oil, remaining salt, and pepper.
- 4. Mix ricotta, egg, Parmesan, garlic, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread in crust.
- 5. Layer zucchini, eggplant, and tomatoes in overlapping circles. Bake 40–45 minutes until edges caramelize.
- 6. Broil 2–3 minutes for extra color (watch closely). Rest 15 minutes, then slice and serve.
Why You’ll Love This Recipe
- Big flavor, simple technique: garlicky, herbed ricotta turns into a creamy, savory base while the veggies roast into something sweet and jammy.
- Beautiful presentation: the thin-sliced vegetable “shingles” look impressive without being fussy.
- Great texture contrast: flaky crust + creamy filling + caramelized vegetable edges.
- Make-ahead friendly: prep components in advance and bake when you’re ready.
Grocery List
- Produce: 1 small eggplant (about 300 g), 1 medium zucchini (about 200 g), 2 medium Roma tomatoes (about 250 g), fresh basil, fresh parsley, fresh thyme, garlic
- Dairy: whole-milk ricotta, Parmesan, eggs
- Pantry: 1 (9-inch) all-butter pie crust, extra-virgin olive oil, kosher salt, black pepper
Full Ingredients
Crust
- 1 (9-inch) all-butter pie crust (about 230 g), chilled (store-bought refrigerated or homemade)
- 1 large egg white (about 30 g), lightly beaten (for sealing)
- Pie weights or dried beans (for blind baking)
Garlicky Herbed Ricotta Layer
- 1 cup (250 g) whole-milk ricotta
- 1 large egg
- 1/3 cup (30 g) finely grated Parmesan, plus 1 tablespoon (about 5 g) for topping (optional)
- 2 garlic cloves, finely grated (about 2 teaspoons)
- 2 tablespoons chopped fresh basil (about 8 g), plus more for garnish
- 1 tablespoon chopped fresh parsley (about 4 g)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Vegetable Layer
- 1 small eggplant (about 300 g), sliced into 1/8-inch (3 mm) rounds
- 1 medium zucchini (about 200 g), sliced into 1/8-inch (3 mm) rounds
- 2 medium Roma tomatoes (about 250 g), sliced into 1/8-inch (3 mm) rounds
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt, divided (1/2 teaspoon for salting eggplant; 1/4 teaspoon for seasoning the vegetables)
- 1/4 teaspoon black pepper
To Finish (Optional but Nice)
- 1 tablespoon extra-virgin olive oil, for a light drizzle
- 1 tablespoon torn or sliced fresh basil
- Flaky salt, to taste
Step-by-Step Instructions
Step 1: Prep your pan and preheat the oven
Place a rack in the lower-middle position of your oven and preheat to 400°F (204°C). If using a tart pan with a removable bottom, set it on a rimmed baking sheet for easy handling (and to catch any butter drips).
Press the chilled pie crust into a 9-inch tart pan or 9-inch pie dish. Trim and crimp edges as desired. Chill the shaped crust in the refrigerator for 10 minutes while the oven finishes heating. (Cold crust helps keep things flaky.)
Step 2: Blind-bake and seal the crust (key for a creamy, not soggy base)
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake at 400°F (204°C) for 15 minutes. Carefully remove the parchment and weights, then bake for 5 minutes more, until the bottom looks dry and just barely turning pale golden.
Brush the bottom (and a little up the sides) with the lightly beaten egg white. Return to the oven for 2 minutes. This creates a thin seal that helps the ricotta stay creamy while the crust stays crisp.
Step 3: Slice, salt, and blot the vegetables to prevent excess moisture
While the crust bakes, slice the eggplant, zucchini, and tomatoes into 1/8-inch (3 mm) rounds. A mandoline makes this fast and even, but a sharp knife works too.
Lay the eggplant slices in a single layer on a paper towel–lined baking sheet (or clean kitchen towel). Sprinkle with 1/2 teaspoon kosher salt and let sit for 15 minutes. This draws out moisture and reduces bitterness. Blot the eggplant dry.
Tomatoes are naturally juicy: lay the tomato slices on paper towels and gently blot the tops as well.
Step 4: Season the vegetables and mix the ricotta filling
In a large bowl, toss the eggplant, zucchini, and tomatoes with 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. (Keep it light; the ricotta layer is already seasoned.)
In a separate bowl, mix together the ricotta, 1 large egg, 1/3 cup (30 g) Parmesan, grated garlic, basil, parsley, thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth and spreadable.
Step 5: Fill the crust with garlicky herbed ricotta
Spread the ricotta mixture evenly into the warm, sealed crust. Use the back of a spoon to smooth it into a level layer, reaching all the way to the edges.
If you like a slightly cheesier top, sprinkle the surface with the optional 1 tablespoon (about 5 g) Parmesan.
Step 6: Layer the vegetables into a tight spiral
Starting at the outer edge, arrange the zucchini, eggplant, and tomato slices in overlapping circles (like shingles), alternating colors as you go. Keep the slices fairly upright and slightly angled into the ricotta so they stand and roast instead of steaming.
Work inward until you reach the center. If you have extra slices, tuck them in wherever there’s space; a tight pack helps the pie hold its shape when sliced.
Step 7: Bake until caramelized, then rest before slicing
Bake at 400°F (204°C) for 40–45 minutes, until the vegetables are tender and the edges are deeply roasted and caramelized. The ricotta layer should look set around the edges with a gentle wobble in the very center (it will finish setting as it cools).
For extra browning: switch oven to broil and broil for 2–3 minutes, watching constantly to avoid burning.
Let the pie rest for 15 minutes before slicing. Finish with a light drizzle of olive oil, fresh basil, and a pinch of flaky salt if you’d like.
Pro Tips
- Don’t skip sealing the crust: that quick egg-white “paint” is a small step that makes a big difference for a crisp bottom.
- Slice thin and evenly: aim for 1/8 inch so everything cooks through at the same time and the spiral looks neat.
- Blot tomatoes well: tomato juice is the #1 cause of watery slices. Blot both sides and use Roma tomatoes for fewer seeds.
- Pack the veggies snugly: tight layers keep the pie cohesive and help the top roast rather than slump.
- Rest before cutting: 15 minutes helps the ricotta layer stay creamy but slice cleanly.
Variations
- Go more “ratatouille”: add 1/2 cup (about 60 g) thinly sliced roasted red peppers (patted dry) tucked between the vegetable slices.
- Make it extra savory: add 2 teaspoons Dijon mustard to the ricotta mixture or fold in 2 tablespoons chopped oil-packed sun-dried tomatoes (well drained).
- Gluten-free option: use a 1 (9-inch) gluten-free pie crust (follow the package’s blind-bake guidance) and keep the filling the same.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. The flavors deepen nicely overnight.
Reheat: Warm slices on a baking sheet at 350°F (177°C) for 12–15 minutes, or until heated through. (This keeps the crust crisper than the microwave.)
Make-ahead: You can blind-bake and seal the crust up to 1 day ahead; cool, wrap tightly, and store at room temperature. You can also mix the ricotta filling up to 24 hours ahead and refrigerate it in an airtight container. Slice and salt/blot vegetables up to 6 hours ahead; keep them covered in the refrigerator with paper towels to absorb moisture.
Nutrition (per serving)
Approximate, per 1/8 pie: 310 calories, 18 g fat, 26 g carbs, 12 g protein, 4 g fiber, 520 mg sodium.
