Potato and Tomato Pie
Savor the comforting flavors of this Potato and Tomato Pie, a rustic and hearty dish perfect for any occasion. Layered with thinly sliced Russet potatoes, juicy tomatoes, and a decadent blend of mozzarella and Parmesan cheeses, this savory pie is infused with the aromatic kick of fresh basil and garlic. A rich egg and heavy cream custard ties everything together for a luscious filling baked to golden perfection in a buttery pie crust. Ideal as a main dish or a satisfying side, this recipe combines simple ingredients with elevated technique for a meal that's as beautiful as it is delicious. Perfect for weeknight dinners, brunch gatherings, or vegetarian-friendly feasts, this Potato and Tomato Pie is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 large Tomatoes
- 2 cups Shredded mozzarella cheese
- 0.5 cups Parmesan cheese
- 0.25 cups Fresh basil leaves
- 2 large Garlic cloves
- 1 Egg
- 0.5 cups Heavy cream
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 Pie crust
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into rounds about 1/8-inch thick using a mandoline or knife.
Slice the tomatoes into thin rounds and lightly pat them dry with paper towels to remove excess moisture.
Mince the garlic cloves and chop the fresh basil leaves finely.
In a small bowl, whisk together the egg, heavy cream, salt, and black pepper until well combined.
Brush a 9-inch pie dish with the unsalted butter to prevent sticking.
Place the pie crust into the dish, pressing it gently against the edges, and trim any excess overhang.
Layer half of the potato slices on the bottom of the crust, overlapping slightly to cover the base.
Sprinkle 1 cup of shredded mozzarella cheese evenly over the potatoes and then sprinkle half the basil and garlic on top.
Layer half of the tomato slices over the cheese and sprinkle with a bit of Parmesan cheese.
Repeat the layers: potatoes, mozzarella, basil, garlic, and tomatoes. Finish with the remaining Parmesan cheese on top.
Pour the egg and cream mixture evenly over the layers in the pie dish.
Drizzle the olive oil over the top layer of the pie.
Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the top is golden brown.
Remove the pie from the oven and allow it to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 385 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
