Italian Tomato Pie Recipe

Introduction

Italian Tomato Pie is a delightful combination of flaky pastry, melted cheeses, and fresh tomato slices, seasoned with aromatic herbs. This savory pie is perfect for a light lunch or an elegant appetizer that captures the essence of Italian flavors.

Ingredients

• 1 pre-made pie dough or puff pastry
• 1 tablespoon melted butter
• 7 ounces firm mozzarella, thinly sliced
• 5.25 ounces gouda, fontal, or gruyere (or any preferred soft cheese)
• 2 firm yet ripe tomatoes, thinly sliced
• 1.5 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/4 to 1/2 teaspoon salt
• 1.25 tablespoons olive oil for drizzling
• 3–5 fresh basil leaves

Instructions

1. Step 1: Preheat your oven to 375°F. Slice the tomatoes into thin 1/4-inch rounds and pat them dry with paper towels to remove excess moisture. Set aside the dried tomato slices. Prepare the mozzarella and Gruyère cheeses by slicing or shredding as needed.
2. Step 2: Lightly brush a pie pan or baking sheet with melted butter to prevent sticking. Unroll or fit your pie dough or puff pastry into the pan, letting it settle naturally. Brush the entire surface of the pastry with the remaining melted butter to create a protective barrier.
3. Step 3: Begin layering by arranging half the mozzarella slices evenly over the butter-brushed pastry. Add half of the Gruyère cheese, then layer half of the tomato slices on top. Repeat the process with the remaining mozzarella, Gruyère, and tomato slices to build balanced layers.
4. Step 4: Sprinkle the dried oregano and dried basil evenly over the top. Season with salt starting with 1/4 teaspoon and adjust according to taste. Drizzle the olive oil in a thin, even stream across the surface to add richness and help distribute the herbs’ flavors.
5. Step 5: Bake the pie in the preheated oven for about 35 minutes until the pastry edges are deep golden brown and the cheese is bubbling and slightly browned. If the crust browns too quickly in the last 5–10 minutes, loosely tent it with foil to prevent burning while the cheese finishes melting.
6. Step 6: Remove the pie from the oven and let it rest for 3-5 minutes to allow the cheese to set for easier slicing. Tear or chiffonade the fresh basil leaves and scatter them over the warm pie just before serving to add a fresh herbal note.

Tips & Variations

• Patting the tomato slices dry before baking helps prevent a soggy crust by reducing excess moisture.
• Use a combination of your favorite cheeses for different flavor profiles—try adding parmesan or fontina for variation.
• For a crispier crust, pre-bake the pie dough for 5-7 minutes before layering ingredients.
• Drizzle high-quality extra virgin olive oil for the most noticeable flavor enhancement.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10-15 minutes to restore the crispiness of the crust and melt the cheese evenly. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried oregano and basil?

Yes, fresh herbs can be used, but add them toward the end of baking or after baking to preserve their bright flavors and avoid wilting.

What can I serve with Italian Tomato Pie?

This pie pairs well with a simple green salad or a light vinaigrette. It also works as an accompaniment to soup or grilled vegetables for a fuller meal.

Italian Tomato Pie Recipe

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Italian Tomato Pie is a savory pie featuring layers of mozzarella and Gruyère cheeses paired with ripe tomato slices on a buttery pie crust. Seasoned with oregano, basil, and olive oil, this dish is baked to golden perfection with a bubbly cheese topping and finished with fresh basil for a fresh, aromatic touch. Perfect as a flavorful appetizer or light meal.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Ingredients

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Pastry and Butter

• 1 pre-made pie dough or puff pastry
• 1 tablespoon melted butter

Cheeses

• 7 ounces firm mozzarella, thinly sliced
• 5.25 ounces gouda, fontal, or gruyere (or any preferred soft cheese), shredded or thinly sliced

Vegetables and Seasonings

• 2 firm yet ripe tomatoes, thinly sliced
• 1.5 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/4 to 1/2 teaspoon salt
• 1.25 tablespoons olive oil for drizzling
• 3–5 fresh basil leaves, for garnish

Instructions

1. Prepare the Pastry and Vegetables: Preheat the oven to 375°F. Slice the tomatoes into thin 1/4-inch rounds and pat them dry with paper towels to remove moisture which prevents the crust from becoming soggy. Set the tomato slices aside. Have your mozzarella and Gruyère cheeses sliced or shredded as needed.
2. Prepare the Pan and Pastry: Lightly brush a pie pan or baking sheet with melted butter to prevent sticking. Unroll or fit the pie dough or puff pastry into the prepared pan, allowing it to settle naturally into the corners. Brush the entire surface of the pastry with the remaining melted butter to act as a moisture barrier and encourage even browning.
3. Build the Cheese and Tomato Layers: Arrange half of the mozzarella slices evenly over the butter-brushed pastry. Layer half of the Gruyère cheese on top, followed by half of the tomato slices. Repeat with the remaining mozzarella, then Gruyère, and finish with the last layer of tomato slices. This layering ensures balanced flavors throughout.
4. Season and Finish the Top: Evenly sprinkle the dried oregano and basil over the assembled pie. Season with salt starting with 1/4 teaspoon and adjust according to your cheese’s saltiness. Drizzle the olive oil evenly across the surface to add richness and help distribute herb flavors.
5. Bake Until Golden and Bubbly: Place the pie in the preheated oven and bake for 35 minutes, or until the crust edges are deep golden brown and cheese is bubbling and slightly browned. Monitor the crust in the last 5-10 minutes; if it browns too fast, tent with foil to avoid burning while the cheese finishes melting.
6. Cool Slightly and Finish with Fresh Basil: Remove the pie from the oven and let it rest for 3-5 minutes to allow the cheese to set for cleaner slicing. Tear or chiffonade the fresh basil leaves and scatter them over the top just before serving to add a fresh herbal brightness.

Notes

• Patting the tomato slices dry is essential to avoid a soggy crust.
• Brushing melted butter on the pastry before adding fillings helps create a moisture barrier.
• Adjust salt according to the saltiness of your cheeses to avoid over-seasoning.
• Use good quality olive oil for the drizzle as it significantly influences the final flavor.
• If the crust starts to burn before the cheese finishes melting, cover the edges loosely with foil.
• Letting the pie rest before slicing helps the cheese set and makes serving easier.

Keywords: Italian Tomato Pie, cheesy tomato pie, baked tomato tart, mozzarella tomato pie, Gruyère tomato pie