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Savory Heirloom Tomato Pie with Basil Crust

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A flavorful and comforting savory pie featuring a flaky basil-infused crust and layers of heirloom tomatoes with a creamy cheese filling. Perfect for quick weeknight dinners or summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup packed fresh basil leaves, finely chopped
  • 1 cup (226g) unsalted butter, cold and cubed
  • 5–6 tablespoons ice water
  • ½ teaspoon salt
  • 4–5 medium heirloom tomatoes (about 2 pounds / 900g), sliced ¼ inch thick
  • 1 ½ cups (170g) shredded mozzarella cheese
  • 1 cup (115g) sharp cheddar cheese, shredded
  • ½ cup fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • ½ cup (120ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 beaten egg or milk (for brushing crust edges)

Instructions

  1. Make the Basil Crust Dough: In a food processor, combine the all-purpose flour, salt, and chopped fresh basil. Pulse a few times to mix. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Slowly add ice water, one tablespoon at a time, pulsing between each until the dough just starts to come together. Don’t overwork it. (About 10 minutes)
  2. Turn the dough onto a lightly floured surface and gently knead into a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare the Filling: Slice heirloom tomatoes about ¼ inch thick. Lay them on paper towels, sprinkle with a pinch of salt, and let them drain excess moisture for about 15 minutes.
  4. In a medium bowl, mix mayonnaise, Dijon mustard, minced garlic, chopped basil, salt, and pepper. Stir in shredded mozzarella and cheddar cheeses.
  5. Preheat oven to 375°F (190°C). Roll out the chilled basil crust dough into a 12-inch circle on a floured surface. Carefully transfer it to your pie dish, pressing it gently into the edges. Trim any excess dough, leaving about a ½-inch overhang.
  6. Layer the pie starting with a thin spread of the cheese-mayo mixture on the crust bottom to create a moisture barrier. Add a layer of sliced tomatoes, sprinkle a bit more cheese mixture, and a few basil leaves. Repeat layering until ingredients are used, finishing with a thick layer of cheese mixture on top.
  7. Fold the crust edges over the filling, creating a rustic edge. Brush the crust with a little beaten egg or milk for color.
  8. Bake the pie on a baking sheet for about 45-50 minutes or until the crust is golden brown and filling is bubbly.
  9. Let the pie cool for 15 minutes before slicing to let flavors settle and juices thicken.

Notes

Drain sliced tomatoes on paper towels and sprinkle with salt to prevent soggy crust. Use a baking sheet under the pie dish to catch drips. If tomatoes release too much liquid, add a tablespoon of breadcrumbs or cornmeal on the crust before layering filling. Cover crust edges with foil if browning too quickly. The crust dough can be made up to 2 days ahead and refrigerated or frozen for longer storage.

Nutrition

Keywords: heirloom tomato pie, basil crust, savory pie, summer recipe, easy dinner, tomato tart, homemade pie, vegetarian pie

Find it online: https://fizzlefork.com/savory-heirloom-tomato-pie-recipe-easy-homemade-basil-crust-idea/