Tomato and Basil Pie
Experience the vibrant flavors of summer with this irresistible Tomato and Basil Pie, a savory masterpiece that combines juicy, garden-fresh tomatoes, aromatic basil, and a creamy blend of mozzarella and Parmesan cheeses. Nestled in a flaky pie crust, this dish is elevated with a touch of garlic and a golden, bubbling top that’s baked to perfection. The key step of salting and patting the tomatoes keeps the pie delectably crisp, while layers of cheesy goodness ensure every bite is as satisfying as the last. Perfect for brunch, lunch, or a light dinner, this simple yet elegant recipe is a must-try for fans of fresh, Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 1 premade or homemade (9-inch) Pie crust
- 4 medium, sliced into 1/4-inch rounds Fresh tomatoes
- 1 cup, loosely packed Fresh basil leaves
- 1 cup Shredded mozzarella cheese
- 0.5 cup Shredded Parmesan cheese
- 0.333 cup Mayonnaise
- 1 clove, minced Garlic
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
If using a premade pie crust, place it into a 9-inch pie dish. If making your own pie crust, prepare it and fit it into the pie dish.
Layer the sliced tomatoes on a paper towel, sprinkle them with salt, and allow them to sit for 10 minutes to draw out excess moisture. Pat them dry with another paper towel to prevent a soggy pie.
In a small bowl, combine the mozzarella, Parmesan, mayonnaise, and minced garlic. Mix well to form a cheesy spread.
Brush the bottom of the pie crust with olive oil to create a barrier against moisture.
Layer half of the prepared tomato slices on the pie crust. Top with about half of the basil leaves.
Spread half of the cheese mixture evenly over the tomatoes and basil.
Repeat the layers: add the remaining tomato slices, the rest of the basil, and the remaining cheese mixture, spreading it evenly.
Season the top with black pepper.
Bake the pie in the preheated oven for 30 minutes, or until the cheese is golden and bubbling, and the crust is cooked through.
Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 17.3 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1329 mg | 102% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1252 mg | 27% | |
*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.
