Tomato Pie with Cheese & Pesto Recipe
This Tomato Pie with Cheese & Pesto is a savory, layered pie combining fresh tomatoes, a blend of cheeses, sweet onions, and fragrant basil pesto. Baked in a flaky pie shell, it offers a perfect balance of creamy, tangy, and herbal flavors, making it an ideal appetizer or light meal for summer gatherings or cozy dinners.
- Prep Time: 20 minutes (excluding tomato draining time)
- Cook Time: 33 minutes (8 minutes pre-baking crust, 25 minutes pie baking)
- Total Time: 1 hour 30 minutes (including 1 hour tomato draining and 30 minutes resting)
- Yield: 8 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 4-5 large tomatoes, sliced with skin on
- 1/3 cup thinly sliced sweet onions
- 4-5 large basil leaves, sliced into thin strips
Dairy & Eggs
- 1/3 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
Other
- 1 pie shell (pre-made or homemade)
- 1/4 cup basil pesto
- 1/2 cup good quality mayonnaise (not salad dressing)
Instructions
- Drain the tomatoes: Slice 4-5 large tomatoes with skin on and place them on paper towels to drain excess moisture for about an hour or longer if possible. This ensures your pie filling is not too watery.
- Pre-bake the pie shell: Preheat your oven to 400°F (200°C). Roll out the pie dough and place it into a pie or tart pan, trimming the edges neatly. Prick the base of the pie shell with a fork to prevent it from puffing up during baking. Bake the shell for 8 minutes, then remove from the oven and let it cool for about 20 minutes.
- Layer cheeses and onions: Spread the thinly sliced sweet onions evenly on the bottom of the partially baked pie shell. Next, sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the onions to form a flavorful base layer.
- Add pesto layer: Spread the 1/4 cup of basil pesto evenly over the cheese layer to infuse an herbaceous flavor throughout the pie.
- First tomato layer: Arrange half of the drained tomato slices over the pesto in a circular overlapping pattern to create an even layer.
- Mayo and cheddar topping: In a small bowl, mix together the good quality mayonnaise and shredded cheddar cheese. Spread this creamy mixture evenly on top of the first tomato layer.
- Add basil and second tomato layer: Sprinkle the sliced fresh basil leaves over the mayo-cheddar layer, then add the remaining tomato slices as a second layer on top.
- Bake the pie: Bake the pie at 400°F (200°C) for about 25 minutes. If the edges of the crust brown too quickly, cover them with a pie ring or a homemade foil shield to prevent burning.
- Finish with Parmesan: Remove the pie from the oven and sprinkle additional grated Parmesan cheese on top for extra flavor.
- Rest and serve: Let the pie rest for at least 30 minutes to allow flavors to meld and the filling to set. Sprinkle on extra basil leaves before slicing and serving.
Notes
- Draining the tomatoes thoroughly is critical to prevent a soggy crust.
- If you don’t have a pie ring, you can fashion one from folded aluminum foil to shield the crust edges.
- Use good quality mayonnaise and pesto for the best flavor impact.
- This pie is excellent served at room temperature or slightly warm.
- Resting the pie after baking helps it hold together better when sliced.
Find it online: https://miracooking.com/tomato-pie-with-cheese-and-pesto-recipe/
