Description
Imagine the vibrant colors and sweet tang of peak-season heirloom tomatoes, baked into a golden, buttery crust with creamy cheese, creating a delightful (crispy edges and creamy center). This easy recipe is perfect for busy weeknights, potlucks, or using up that bountiful garden harvest.
Ingredients
Scale
- 2 lbs heirloom tomatoes, various colors
- 1 single 9-inch flaky pie crust
- 1 cup fresh basil leaves, packed (for oil)
- 0.25 cup fresh basil leaves (for garnish)
- 1 cup shredded mozzarella
- 0.5 cup Parmesan cheese
- 0.5 cup Gruyere cheese
- 0.5 cup high-quality olive oil
- 1 clove garlic
- 1 tsp salt
- 0.5 tsp pepper
Instructions
- Prepare Pie Crust: Blind bake a single 9-inch pie crust in a pie dish at 400F (200C) for 10-15 minutes, until it looks lightly golden. Remove from oven and let cool completely on a wire rack.
- Slice and Drain Tomatoes: Slice tomatoes 0.25-inch thick. Arrange on paper towels, salt lightly, and let sit 30 minutes to draw out moisture; pat very dry. If tomatoes are not fully drained, press gently between fresh paper towels for more liquid.
- Make Basil Oil: In a small food processor or blender, combine the 1 cup of fresh basil leaves, 0.5 cup of olive oil, the minced garlic clove, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Blend until the mixture is smooth and vibrant green.
- Assemble Tomato Pie: Spread half the mixed cheeses on the bottom of the cooled crust. Arrange drained heirloom tomato slices in an overlapping mosaic. Top with remaining cheese.
- Bake Pie: Place the pie dish on a baking sheet. Bake at 375F (190C) for 35-45 minutes, until crust is golden brown and cheese is bubbly. Let cool 15-20 minutes before slicing; this resting time helps the pie set beautifully.
Notes
Blind bake the crust and thoroughly drain tomatoes to prevent a soggy bottom. If crust edges brown too fast, cover them with foil or a pie shield. For a touch of heat, sprinkle red pepper flakes over the cheese layer before baking. Let the pie cool for 15-20 minutes before slicing to ensure it sets beautifully.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 400 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg
Keywords: heirloom tomato, tomato pie, summer recipe, easy dinner, potluck, basil oil, cheesy, savory pie, garden harvest