Savory Cherry Tomato Pie
Celebrate the vibrant flavors of summer with this irresistible Savory Cherry Tomato Pie, a show-stopping dish perfect for any occasion. Featuring a buttery homemade crust that cradles a medley of sweet, sautéed cherry tomatoes, this pie is elevated with a rich filling of creamy mozzarella, nutty parmesan, fragrant fresh basil, and thyme. A sprinkle of breadcrumbs ensures a perfectly crisp base, while the rustic, golden crust adds both visual and textural appeal. With its harmonious blend of garden-fresh ingredients and comforting flavors, this savory pie is an ideal choice for brunch, a light dinner, or as an impressive addition to your holiday spread. Serve it warm, sliced alongside a crisp salad, for a meal that's as stunning as it is delicious.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 115 grams unsalted butter (cold, diced)
- 60 ml ice water
- 1 tsp salt (for dough)
- 400 grams cherry tomatoes
- 100 grams mozzarella cheese (shredded)
- 50 grams parmesan cheese (grated)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 10 grams fresh basil leaves (chopped)
- 1 tsp fresh thyme leaves
- 1 eggs
- 0.5 tsp salt (for filling)
- 0.25 tsp black pepper
- 2 tbsp breadcrumbs
Instructions
In a large bowl, whisk together flour and salt for the dough. Add diced butter and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, preheat the oven to 190°C (375°F).
Wash and pat dry the cherry tomatoes. Cut larger ones in half, leaving smaller ones whole.
In a skillet, heat olive oil over medium heat. Sauté the minced garlic for 1 minute, then toss in the cherry tomatoes. Cook for 4-5 minutes until the tomatoes start to soften. Remove from heat.
In a medium bowl, mix mozzarella cheese, parmesan cheese, fresh basil, thyme, eggs, salt, and pepper. Set aside.
On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, trimming any excess dough hanging over the edges.
Sprinkle breadcrumbs evenly across the bottom of the pie crust to prevent sogginess. Layer the sautéed cherry tomatoes on top of the breadcrumbs.
Pour the cheese and herb mixture over the tomatoes, spreading it evenly.
Fold the edges of the pie crust inward to create a rustic border. Brush the edges of the crust with a beaten egg for a golden finish.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 10 minutes before slicing and serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 5203 mg | 226% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 13.1 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1237 mg | 95% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1484 mg | 32% | |
*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.
