Print

Italian Tomato Pie Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/italian-tomato-pie-recipe/