Tomato Pie Tomato Bread
Discover the irresistible fusion of rustic comfort and bold Mediterranean flavors with Tomato Pie Tomato Bread, a unique twist on a classic savory pie that's sure to be the centerpiece of any meal. This recipe combines a buttery, flaky homemade crust with juicy layers of ripe, thinly sliced tomatoes, enhanced by aromatic fresh herbs like basil and oregano. Topped with a creamy blend of mozzarella, Parmesan, mayonnaise, and sun-dried tomatoes, this dish bakes to perfection with a bubbling, golden crust that entices both the eyes and the taste buds. A hint of garlic and onion adds depth, while optional breadcrumbs provide a satisfying crunch to each bite. Ideal for brunches, light lunches, or as a stunning side dish, Tomato Pie Tomato Bread celebrates the vibrant, sweet-tart essence of tomatoes while delivering a hearty, cheesy finish. Perfectly suited for summer gatherings or anytime comfort food cravings strike, it pairs beautifully with a fresh green salad or a crisp glass of white wine.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter (cold and cubed)
- 1 teaspoon salt
- 6 tablespoons water (ice cold)
- 4 large tomatoes (ripe and thinly sliced)
- 1.5 cups mozzarella cheese (shredded)
- 1 cup parmesan cheese (grated)
- 1 cup mayonnaise
- 2 tablespoons basil (fresh and chopped)
- 1 tablespoon oregano (fresh and chopped)
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 whole onion (small and thinly sliced)
- 0.25 cup sun-dried tomatoes (chopped)
- 0.25 cup bread crumbs (optional, for additional topping texture)
Instructions
Prepare the crust: In a large mixing bowl, combine the all-purpose flour and salt. Add the cubed cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the ice cold water, one tablespoon at a time, mixing until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, trim the edges, and prick the base with a fork to prevent bubbling.
Blind bake the crust: Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Set aside.
Prepare the tomato filling: Lay the sliced tomatoes on a plate lined with paper towels. Sprinkle them with salt and let them sit for 10-15 minutes to draw out excess moisture. Blot gently with another paper towel.
In a small skillet, heat olive oil over medium heat. Add the thinly sliced onions and sun-dried tomatoes, and sauté until softened, about 5 minutes. Set aside.
In a mixing bowl, stir together the mozzarella cheese, parmesan cheese, mayonnaise, basil, oregano, sugar, and garlic powder until well combined.
Assemble the pie: Layer the prepared tomato slices in the blind-baked pie crust, overlapping slightly. Add the sautéed onion and sun-dried tomato mixture as the next layer.
Spread the cheese and herb mixture evenly over the top of the tomato filling. For additional texture, sprinkle bread crumbs over the top.
Bake the pie: Place the assembled pie in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and bubbling.
Cool slightly: Allow the pie to cool for 10-15 minutes before slicing. Serve warm or at room temperature, garnished with fresh basil if desired.
Nutrition Facts
Calories |
6376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.7 g | 625% | |
| Saturated Fat | 204.1 g | 1020% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 8390 mg | 365% | |
| Total Carbohydrate | 339.5 g | 123% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 50.8 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3734 mg | 287% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4388 mg | 93% | |
*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.
