Tomato Crumble Pie
Savor the flavors of summer with this irresistibly savory Tomato Crumble Pie! Featuring a buttery pie crust layered with juicy, perfectly seasoned fresh tomatoes, a touch of garlic-infused olive oil, and aromatic basil, this dish strikes the perfect balance between rustic charm and gourmet sophistication. The pièce de résistance is the golden crumble topping made with Parmesan cheese, buttery panko breadcrumbs, and a hint of black pepper, creating a delightful crunch that complements the tender filling. Ready in just over an hour, this recipe is perfect for showcasing vine-ripened tomatoes at their peak. Serve it as a stunning centerpiece for brunch, a light lunch, or a satisfying side dish at dinner. With its vibrant flavors and comforting textures, this Tomato Crumble Pie is a must-try for fans of savory baked goods!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 4 large Fresh tomatoes
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves (minced)
- 2 tablespoons Fresh basil leaves (chopped)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 0.25 cup Parmesan cheese (grated)
- 4 tablespoons Unsalted butter (cold, cubed)
- 0.25 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie dish and trim the edges. Prick the base with a fork and set aside.
Slice the tomatoes into 1/4-inch thick rounds. Arrange them onto a baking sheet lined with paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry.
In a small skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute). Set aside to cool.
Layer the tomato slices in the prepared pie crust, slightly overlapping. Sprinkle the chopped basil, half the black pepper, and a pinch of salt over the tomatoes. Drizzle the garlic-infused olive oil evenly on top.
In a medium mixing bowl, prepare the crumble topping by combining the flour, grated Parmesan cheese, remaining black pepper, and panko breadcrumbs. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the crumble mixture evenly over the tomatoes in the pie crust.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the tomatoes are bubbling.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 19.6 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1734 mg | 37% | |
*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.
