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Fresh Garden Tomato Pie Recipe with Basil and Mozzarella

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A fresh and easy summer tomato pie featuring garden-fresh tomatoes, fragrant basil, and creamy mozzarella in a flaky buttery crust. Perfect for light, satisfying summer meals.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 3–4 large ripe tomatoes, sliced
  • 1 teaspoon salt (for drawing out tomato moisture)
  • 1 cup fresh mozzarella cheese, sliced or torn
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh basil leaves, torn or chopped
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for brushing the crust)
  • Optional: fresh thyme or oregano
  • Optional: red pepper flakes

Instructions

  1. Prepare the crust: In a mixing bowl, whisk together 1 ½ cups flour and ½ teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it! Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prep the tomatoes: Slice the ripe tomatoes about ¼ inch thick. Lay them on paper towels, sprinkle with 1 teaspoon salt, and let them drain for 20 minutes to prevent sogginess.
  3. Roll out the dough: On a floured surface, roll the chilled dough into a 12-inch circle. Gently transfer it to your 9-inch pie dish, pressing it into the edges. Trim excess dough, leaving about a half-inch overhang. Fold the edges under and crimp or press with a fork for a rustic look.
  4. Blind bake the crust: Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for an additional 5 minutes until crust is lightly golden.
  5. Prepare the filling: In a bowl, mix 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and freshly ground black pepper to taste. Spread this mixture evenly over the partially baked crust.
  6. Layer the pie: Arrange a layer of drained tomato slices on top of the mayo mixture. Sprinkle half of the torn or sliced fresh mozzarella and some grated Parmesan over the tomatoes. Scatter torn basil leaves evenly. Repeat layers once more, finishing with a final sprinkle of Parmesan cheese.
  7. Brush and bake: Lightly brush the exposed crust edges with 1 tablespoon olive oil to get a golden finish. Bake the pie at 375°F (190°C) for 25-30 minutes, or until the cheese is melted, bubbly, and the crust is golden brown.
  8. Cool before serving: Let the pie rest for at least 10 minutes before slicing to help the filling set and make cleaner slices.

Notes

Drain tomato slices on paper towels for at least 20 minutes to prevent sogginess. Blind bake the crust to avoid a gummy bottom. Keep butter and tools cold for a flaky crust. Tent pie with foil if crust edges brown too quickly. May substitute store-bought crust but still blind bake. Can add red pepper flakes for heat or fresh herbs like thyme or oregano for flavor variation.

Nutrition

Keywords: tomato pie, garden tomato pie, basil, mozzarella, summer recipe, easy pie, fresh tomato recipe, savory pie, summer meals

Find it online: https://fizzlefork.com/fresh-garden-tomato-pie-recipe-with-basil-and-mozzarella-easy-and-perfect-for-summer-meals/