Tuscany Tomato Pie
Savor the rustic charm of the Mediterranean with this Tuscany Tomato Pie, a delightful blend of garden-fresh ingredients and rich, creamy flavors. Featuring juicy, ripe tomatoes layered with fragrant basil, melty mozzarella, and tangy Parmesan, this savory pie is nestled in a golden, flaky crust that’s as comforting as it is irresistible. A touch of mayo and olive oil in the cheesy filling adds velvety depth, while garlic powder and black pepper bring just the right amount of seasoning. Perfect for a summer brunch, picnic, or light dinner, this easy-to-make recipe comes together in under an hour, delivering a slice of Tuscany straight to your table. Garnish with fresh basil for the ultimate finishing touch!
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Recipe Information
Ingredients
- 1 piece Pie crust (homemade or store-bought)
- 4 medium Ripe tomatoes
- 10 leaves Fresh basil leaves
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Mayonnaise
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C).
If using a store-bought pie crust, roll it out slightly on a lightly floured surface. Transfer the crust to a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges for a decorative finish.
Slice the tomatoes into 1/4-inch thick slices, and lay them out on paper towels. Sprinkle them lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat the slices dry with another paper towel.
In a medium bowl, mix together the shredded mozzarella cheese, grated Parmesan cheese, mayonnaise, garlic powder, olive oil, and black pepper until well combined. Set aside.
Begin assembling the pie by layering half of the tomato slices on the bottom of the prepared crust. Top with half of the basil leaves, tearing larger leaves into smaller pieces if necessary.
Spread half of the cheese mixture evenly over the tomatoes and basil. Repeat the layers with the remaining tomatoes, basil, and cheese mixture.
Place the pie in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
Remove the pie from the oven and let it cool for at least 10 minutes before slicing. This will help the filling to set.
Slice and serve the Tuscany Tomato Pie warm or at room temperature. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 5068 mg | 220% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.7 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1340 mg | 103% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1354 mg | 29% | |
*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.
