Tomato Pie is full of mouthwatering tomatoes, basil, mozzarella and Parmesan. Garden fresh tomatoes and basil take this recipe from good to awesome.
Course main meal
Cuisine American
Keyword 4TH OF JULY, dinner, PIE CRUST, SAVORY PIE, SUMMER PIE, TOMATO PIE, TOMATO RECIPE
Prep Time 35 minutesminutes
Cook Time 35 minutesminutes
Servings 6servings
Calories 636kcal
Author Beth Pierce
Ingredients
Crust
1 1/2cupsall purpose flour
1tablespoonsugar
1/2teaspoonsalt
1/2cupsafflower oilor vegetable oil
3tablespoonsof milk
Tomato Filling
4-5large tomatoes sliced thin
1teaspoonsalt
1/3cupfresh chopped basil
1cupshredded mozzarella
1cupshredded sharp cheddar
3tablespoonsgrated Parmesan
3/4cupmayonaisse
1/2teaspoongarlic powder
Instructions
Preheat oven to 400 degrees. Mix all the ingredients in the pie pan itself. Pat the mixture in the bottom and up the sides of the pan. Poke holes in the bottom and up the sides. Bake for 12-13 minutes or until lightly browned.
Lay sliced tomatoes on racks in sink or over paper towels. Sprinkle with salt and wait 10-15 minutes. Flip and sprinkle other side with salt and wait 10-15 minutes.
Sprinkle bottom of cooled crust with 1/4-1/3 cup of mozzarella. Layer the inside of the crust with tomatoes and basil alternating between the two.
In small bowl combine remaining mozzarella, cheddar, Parmesan, mayo and garlic powder Spread evenly over the top of the pie and bake at 350 degrees for 30-35 minutes. Cool for 20-30 minutes before serving.
Notes
Pre-bake the fresh or frozen crust so that the crust remains flaky once the tomatoes, basil and cheese have been baked in it.
Use a thin layer of cheese on the bottom to once again ensure a flaky crust.
Choose meaty tomatoes therefore reducing the amount of moisture in the pie.
Salt the tomatoes and pat dry with paper towels consequently ensuring a delicious perfect pie.
Wait 20-30 minutes before slicing this pie. It allows all the ingredients to set up hence producing cleaner sturdier cuts.