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Homemade Italian Tomato Pie

This homemade Italian tomato pie is the perfect vegetarian recipe for enjoying juicy summer tomatoes! A simple savory Mediterranean pie dough is baked then topped with a basil pesto and thin slices of tomatoes and fresh mozzarella. 

This isn’t a southern tomato pie that contains mayonnaise or even my favorite Italian cheese and tomato pie. This homemade Italian tomato pie features a baked savory pie crust that is topped with fresh ingredients and enjoyed immediately! 

Tomato pie on a black board.


 

The combination of ingredients in this fresh tomato tart with basil pesto may remind you of a Caprese salad with a hint of my bruschetta with pesto but instead of on toasted bread it’s layered in a baked pie crust.

 A fresh tomato recipe paired with basil is one of the best summer combinations and this recipe is perfect to use any excess garden tomatoes! 

Why I Love This Recipe

  • Fresh and flavorful: A flaky, golden pie crust, sweet and juicy summer tomatoes and a savory basil pesto with creamy fresh mozzarella makes this tomato pie a favorite!
  • Perfect for summer: Served at room temperature, this tomato pie is perfect to serve during hot weather as an appetizer or light meal! Plus, you only need to bake the crust!

Ingredients Needed

  • Mediterranean pie crust: This is a savory pie crust made with olive oil. It is the perfect pairing for this tomato pie!
  • Basil pesto: I used my homemade basil pesto but your favorite store-bought brand works, too.
  • Tomatoes: You will need 2-3 tomatoes that are ripe but firm.
  • Fresh mozzarella: Fresh mozzarella that you can slice is best. This is the same cheese you would use in Caprese.
  • Dried oregano: One of my favorite herbs and spices for cooking Italian!
  • Garnish: Olive oil, fresh basil that has been chopped and salt. 
Ingredients for the recipe.

Italian Tomato Pie Variations

How to Make Homemade Italian Tomato Pie

To start, prepare the pie dough then wrap it in plastic and refrigerate. After it has chilled, knead and roll out to a circle.

Rolling out the dough to a circle.

Fit the pie dough into the prepared pan, trim it then prick the bottom with the tongs of a fork. 

The dough in the pan and the bottom pricked with a fork.

Place a sheet of parchment paper on top of the dough, fill with dried beans or pie weights and bake for a short period of time.

The pie weights on the dough and pre-baked.

Remove the beans and parchment paper and continue to bake for until done.

The pie dough baked.

Cool the crust to room temperature. Spread the bottom of the crust with the basil pesto.

The bottom of the crust spread with pesto.

Top with the sliced tomatoes and mozzarella, drizzle with olive oil, then sprinkle with oregano, basil and salt. Serve immediately.

The pie with tomatoes and mozzarella, and with the spices and fresh basil leaves.

Tips for Making an Italian Tomato Pie with Pesto

  • Type of pan: I used an 8 inch springform crostata pan but an 8 or 9 inch pie pan works too.
  • Thin tomato slices: I find this pie tastes the best when the tomatoes are sliced thin! If you prefer thick slices of tomatoes, go for it, though! 
  • Layering tip: Tomatoes are juicy! Layering the crust with pesto first acts as a barrier to soak up any extra juices and prevent the crust from being soggy. 
  • Vegan: If you would like to make this vegan, I recommend finding a high quality dairy free  mozzarella cheese that slices well. 
  • Garnish: Don’t forget to garnish with extra basil and flaky sea salt if you have it. It adds the best finishing touch!

Do I need to chill the pie dough?

Yes! This helps hydrate the flour and provide a better texture and flavor to the pie crust. 

The tomato pie in the baking pan and a slice on a white plate.

What tomatoes are best to use?

Any variety of tomatoes work in this recipe. I love using larger slicing tomatoes such as garden tomatoes, roma tomatoes or heirloom tomatoes simply because they stay in place when slicing. 

Can I bake this pie?

Yes! After filling the pie with pesto, tomatoes and fresh mozzarella, place back in the oven and bake until the tomatoes are tender and the cheese melted. 

Can I store leftovers?

Yes, but this Italian tomato pie is really best enjoyed fresh. Since this pie is unbaked, the juicy tomatoes will start to ‘leak’ while in storage and make the crust soggy. I would recommend storing it in an airtight container in the refrigerator and consuming within a day. 

A slice of tomato pie on a white plate.

So when you are looking for a quick and easy and delicious lunch or dinner recipe idea I hope you give this Homemade Italian Tomato Pie a try and of course let me know what you think. Buon Appetito!

Tomato pie on a black board.

Homemade Italian Tomato Pie

Rosemary Molloy
This homemade Italian tomato pie is the perfect vegetarian recipe for enjoying juicy summer tomatoes! A savory pie dough with fresh ingredients.
Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 22 minutes
Course Appetizer, Brunch, Lunch, Main Dish
Cuisine Italian
Servings 6 servings
Calories 222 kcal

Ingredients
 
 

  • 1 mediterranean pie crust
  • ½-¾ cup basil pesto
  • 2-3 large firm but ripe tomatoes (not too thin sliced)
  • 2 medium fresh mozzarella
  • ½-1 teaspoon oregano
  • 3-4 fresh basil leaves (chopped)
  • ¼ teaspoon salt

Instructions
 

  • Pre-heat oven to 350F / 180C. Grease and flour or spray a 8 or 9 inch pie or crostata pan.
  • Prepare the dough, wrap it in plastic and refrigerate for 30-60 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in a little more than half, and roll out to ⅛″ thickness circle.
  • Fit the circle into the prepared pan (I used an 8 inch springform crostata pan), trim the dough of any extra dough, prick the bottom well with the tongs of a fork. Place a sheet of parchment paper on top of the dough, fill with dried beans or pie weights and bake for 10 minutes, remove the beans and parchment paper and continue to bake for another 12-15 minutes or until done.
  • Let cool to room temperature or warmish. Spread the bottom of the crust with the pesto, top with the sliced tomatoes and sliced mozzarella, drizzle with olive oil, sprinkle with the oregano, basil and salt. Serve immediately. Enjoy!

Notes

I used 2 mozzarella weighing 125 grams/4.4 ounces each.
Any variety of tomatoes work in this recipe. I love using larger slicing tomatoes such as garden tomatoes, roma tomatoes or heirloom tomatoes simply because they stay in place when slicing.
This Italian tomato pie is really best enjoyed fresh. Since this pie is unbaked, the juicy tomatoes will start to ‘leak’ while in storage and make the crust soggy. I would recommend storing it in an airtight container in the refrigerator and consuming within a day. 
 
 

Nutrition

Calories: 222kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 411mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 954IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

2 Comments

  1. 5 stars
    I would like to put the tart under grill for 5 minutes to melt the mozzarella. Would that be a problem?

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