Before the last rays of sunlight slip away and summer surrenders itself to autumn, let’s indulge in a late summer Tomato Pie. This dish is perfect for the heirloom varieties you’ll find in late August. Tomato pie is a beautiful blend of ingredients that celebrates the late summer harvest, while carrying with it a rich Italian history.
Tomato pie originates from the southern regions of Italy, particularly Sicily. The simplicity lies in its ability to showcase its main ingredient—the seasonal tomato, often paired with cheeses and fresh herbs nestled into a shallow crust. The other beautiful element is how you can adapt this dish to suit what you have on hand. Experiment with different cheeses and herbs. I’ve also topped this pie with mozzarella and parmesan mixed with a hint of mayo for a subtle tang.
Traditionally baked in a simple pie dish, this is an accessible recipe for families to prepare at home.
May this meal bring joy and peace to your table.
What You’ll Need
Ingredients:
- 1 homemade or store bought pie crust
- 1 tablespoon butter, melted
- mozzarella, thinly sliced
- fontina, thinly sliced
- 2 ripe tomatoes, thinly sliced
- fine sea salt
- fresh ground pepper to taste
- fresh thyme
- Extra virgin olive oil for drizzling
- handful fresh basil
If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
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Ingredients
- 1 homemade or store-bought pie crust shallow, not deep dish
- 1 tbsp butter, melted
- 5-7 oz mozzarella, thinly sliced fresh mozzarella contains too much water, use a more firm variety
- 5 oz fontina d'Aosta, thinly sliced substitute with gruyere
- 2 ripe tomatoes (still firm for slicing) sliced thin remove any loose seeds and pulp, or pat dry with paper towels if runny
- 1 tbsp chopped thyme leaves substitute with 1 teaspoon dried
- 1/4 tsp fine sea salt
- fresh ground pepper, to taste
- Olive oil, for drizzling
- fresh basil, for garnish (optional)
Instructions
- Pre-heat oven to 375°F (190°C).
- Add a layer of mozzarella, then add the fontina. Add the chopped thyme. Lastly add the slices of tomato. Sprinkle with salt and pepper. Drizzle with olive oil. Bake for 35-40 minutes, or until the crust is golden. Remove and garnish with chopped fresh basil.
Notes
adapted from An Italian in my Kitchen.
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