Description
Classic Tomato Pie is a savory, cheesy delight featuring a flaky homemade crust layered with a rich ricotta and mozzarella filling and fresh ripe tomatoes. Baked to golden perfection, this pie combines fresh herbs and creamy textures for a perfect appetizer or light meal.
Ingredients
Scale
Pie Crust
- 1 cup all-purpose flour (sifted)
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup ice water (more if needed)
- 1/4 teaspoon salt
Filling
- 4 large ripe tomatoes (sliced)
- 1 cup shredded mozzarella cheese (preferably fresh)
- 1 cup ricotta cheese (room temperature)
- 1/2 cup mayonnaise
- 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano
- 1 clove garlic (minced)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1/4 cup fresh parsley (chopped, for garnish)
Instructions
- Prepare the Pie Crust: In a mixing bowl, combine the sifted flour and salt. Add the cold cubed unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough holds together but is not sticky. Add more water if necessary to bring the dough together.
- Chill the Dough: Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up for easy rolling.
- Prepare the Filling: While the dough chills, slice the tomatoes and place them on paper towels to drain excess moisture thoroughly to avoid a soggy pie crust.
- Mix Cheese Filling: In a separate bowl, combine the ricotta cheese, mayonnaise, shredded mozzarella, minced garlic, dried basil, dried oregano, salt, and black pepper. Stir well until the mixture is smooth and uniformly blended.
- Preheat the Oven: Set your oven to 375°F (190°C) so it is ready once the pie is assembled.
- Roll Out Dough: On a floured surface, roll the chilled dough into a circle large enough to fit your pie dish. Transfer it carefully into the dish and trim any excess dough hanging over the edges.
- Layer the Pie: Spread half of the cheese mixture evenly on the bottom of the pie crust. Arrange half of the sliced tomatoes over the cheese layer. Repeat by adding the remaining cheese mixture followed by the rest of the tomatoes on top.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 35 to 40 minutes. Bake until the top is golden brown and the filling bubbles around the edges.
- Cool and Garnish: Remove the pie from the oven and allow it to cool for about 10 minutes so the filling sets. Sprinkle freshly chopped parsley on top as a garnish.
- Serve and Enjoy: Slice the tomato pie and serve it warm or at room temperature for a delicious, fresh-tasting savory treat.
Notes
- Draining the tomatoes well is crucial to prevent a soggy crust.
- Using cold butter and ice water helps create a flaky pie crust.
- Fresh herbs can be substituted for dried if available.
- This pie can be served warm or at room temperature depending on preference.
- For a sharper flavor, you can add a sprinkle of Parmesan cheese on top before baking.
