Description
This Savory Herb-Crusted Tomato Pie features a flaky pre-made crust filled with layered ripe tomatoes and a rich, cheesy herb mixture. Baked to golden perfection, this flavorful pie makes a perfect savory dish for any occasion, combining fresh basil and parsley with mozzarella, cheddar, and Parmesan cheeses for a delicious herbaceous and cheesy experience.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust, 9 inches
- 1 tablespoon cornmeal (optional, for dusting crust)
Tomato Layer
- 4 – 5 large ripe tomatoes, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Cheese and Herb Mixture
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
Garnish
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the pie evenly.
- Prepare Pie Crust: Roll out the pre-made pie crust and fit it into a 9-inch pie pan. Optionally, lightly dust the crust with cornmeal to add texture and prevent sogginess.
- Prepare Tomatoes: Slice the ripe tomatoes and place them on paper towels to absorb excess moisture. Sprinkle them with 1/2 teaspoon of salt and let rest for 5 minutes to draw out water and intensify flavor.
- Mix Cheese and Herbs: In a medium bowl, combine shredded mozzarella, shredded cheddar, mayonnaise, grated Parmesan, chopped fresh basil, chopped fresh parsley, and minced garlic. Stir well until all ingredients are thoroughly mixed.
- Arrange Tomatoes: Pat the tomato slices dry with paper towels to remove excess liquid. Layer the tomatoes inside the pie crust, starting from the outer edge and working towards the center, overlapping slightly for a compact layer.
- Season Tomatoes: Sprinkle freshly ground black pepper evenly over the layered tomatoes. Drizzle 1 tablespoon of olive oil across the tomato layer to enhance flavor and moisture.
- Add Cheese Herb Mixture: Spread the cheese and herb mixture evenly over the tomatoes, covering the surface completely to create a flavorful topping.
- Bake the Pie: Place the pie in the preheated oven and bake for 30 to 35 minutes. Bake until the crust is golden brown and the filling is bubbly and heated through.
- Cool the Pie: Remove the pie from the oven and allow it to cool for at least 10 minutes. This resting time helps the filling set for easier slicing.
- Garnish and Serve: Garnish the cooled pie with fresh basil leaves before serving to add a fresh, vibrant touch.
Notes
- Using ripe, juicy tomatoes enhances the flavor but be sure to pat them dry to avoid a soggy crust.
- Mayonnaise adds creaminess to the filling; you can substitute with Greek yogurt for a lighter option.
- Cornmeal dusting on the crust is optional but helps prevent moisture from soaking through.
- This pie is best served warm or at room temperature.
- Leftovers can be refrigerated and reheated gently in the oven to restore crispness.
