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–+ servings
tomato pie
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5 from 4 votes

Tomato Pie

An easy late summer pie filled with ripe tomatoes, cheese and herbs.
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: pie, Tomatoes
Servings: 8
Author: Chasing the Seasons

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).
  • Press the pie dough into a pie pan. Prick the bottom of the dough with a fork and blind bake for 10 minutes. Remove from the oven and gently brush the bottom with the melted butter.
  • 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

Also consider topping with Parmesan cheese instead of salt.  Garnish with seasonal herbs.  Serve as an appetizer, side dish, or as part of a main course alongside a crisp salad.