This Cheese & Tomato Pie, is the perfect appetizer or Main Dish. A fast and easy savory tart made with fresh tomatoes, cheese and basil. The perfect Summer dish.
Easy Italian Cheese & Tomato Pie
Easy Italian Cheese & Tomato PieIt is almost my favourite time of the year, Â tomato season, actually, I’m pretty sure you can get tomatoes year round almost everywhere, I still believe there’s nothing like a fresh tomato straight out of the garden.
Or out of the pot when it comes to my way of growing tomatoes. You should try it one day, get some dirt, a couple of huge pots and plant some tomato plants in each pot.
There is nothing like it, trust me and while you’re at it, a little pot of basil won’t hurt either. The perfect combination Tomatoes and Basil especially made in this tasty Tomato Pie Recipe.
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Whenever someone asks where are you living in Italy, for convenience sake I always say Rome, because technically we are in the province of Rome.
But in an area known as Castelli Romani, I must say it’s breathtaking, and as far as weather goes it is perfect except for the summers that are extremely hot. But I guess you can’t have everything.
This area of Italy is a gardeners paradise. Â I have flowers 12 months out of the year. And my mother-in-law always had her year-round veggie garden! Those were the days.
So this Tomato Pie Recipe always brings back memories of a tasty savory pie I would make with a few of her homegrown tomatoes.
For this particular Tomato Pie I used a puff pastry crust, but it is equally delicious with this easy Homemade Savory Pie Crust if you prefer, or any store-bought would work too.
How to make A Cheese & Tomato Pie Recipe
- Place the pastry dough on a lightly greased round pan.
- Brush the pastry with the melted butter.
- Top with the sliced mozzarella,
- then the sliced fontal cheese.,
- Finally top with thin slices of tomato.
- Sprinkle with salt, oregano and basil.
- Drizzle with olive oil and bake for about 35 minutes. Serve warm or at room temperature.
I have made this pie quite a few times, with both savory and puff pastry dough and either are quite delicious, it really depends on your preference.
What are the best tomatoes for baking?
For baking in a pie the best tomatoes are low water content tomatoes, such as Roma or Plum tomatoes. I also like cherry or even grape tomatoes.
Make sure the tomatoes are firm but ripe. If you find they have a lot of seeds or pulp just remove them before baking.
How to store Tomato Pie
Any leftover Pie should be stored in the refrigerator and eaten within two days. I like to serve this pie warm from the oven but it can also be served at room temperature.
The pie can be re-heated in a warm oven for about 10 minutes before serving.
It probably isn’t a good idea to freeze the baked Tomato Pie because the tomatoes can make the crust soggy.
So whatever crust you decide to make this yummy Cheese & Tomato Pie with, I hope you enjoy it and let me know what you think. Buon Appetito!
Italian Cheese & Tomato Pie
Ingredients
- 1 pre-made pie crust or puff pastry
- 1 tablespoon butter melted
- 7 ounces firm mozzarella thinly sliced (200 grams)
- 5 1/4 ounces fontal cheese / gouda / gruyere (or any soft cheese of choice) (150 grams)
- 2 ripe / firm tomatoes thinly sliced
- 1 1/2 teaspoons oregano
- 1 teaspoon basil
- 1/4 -1/2 teaspoon salt
- 1 1/4 tablespoons olive oil for drizzling
- 3-5 leaves fresh basil
Instructions
- Pre-heat oven to 375° (190°). Lightly grease a 12 inch (30 cm) round pizza pan.
- Place the puff pastry / savory crust on the prepared pan, brush the pastry with the melted butter, top with first the thinly sliced mozzarella, then the thinly sliced fontal cheese, and finally top with the thin slices of tomato (if they are really seedy i remove the seeds & pulp) sprinkle with salt, oregano and basil, drizzle with olive oil and bake for approximately 35 minutes or until golden. Remove and top with chopped fresh basil. Serve immediately. Enjoy!
Nutrition
Updated from June 4, 2014.
Christine Faux says
Hello Rosemary! This pie was so delicious! I used the pie crust, shredded low moisture mozzarella , and a Mexican blend I had in the fridge. Used tomatoes from my garden and followed your directions down to the fresh basil. Absolutely wonderful recipe and will make it again. Going to try the puff pasty next time. Love what you do!
Rosemary says
Hi Christine, thanks so much, so glad you enjoyed the pie and the recipes. What a wonderful compliment. 🙂
Georgy says
I don’t know why you call yourselves italians… That “pie” in Italy is called Focaccia.. and it’s made with bread like dough.. not puff pastry or pie pastry..
Rosemary says
Hi Georgy, Actually I am Canadian, but I have been living here for over 20 years. And in Italy a Pie is a “Crostata” and a Focaccia is a “Flat Bread” or type of pizza. Therefore I am correct in making my Tomato Pie with puff pastry or pie pastry and a crostata / pie can be either sweet or savory.
Michelle Findley says
Do you use fresh herbs or dried herbs? Definitely going to make this!
Rosemary says
Hi Michelle I actually use dried in the recipe and then fresh basil on top but you could use either or. Let me know how it goes.
Michelle Findley says
Do you use fresh mozzarella? Definitely going to try this!
Rosemary says
Hi Michelle, no I used firm mozzarella, because fresh is a bit too watery. 🙂
Shirley Sweitzer says
Just tried this on Monday and my husband has requested it again for Friday. So easy and a great use for all my fresh tomatoes
Rosemary says
Hi Shirley, thanks so much, so glad your husband enjoyed it. Have a great day.
Gina says
Just made it and it was delicious!! I added goat cheese and a used pie crust version. Will be making it again soon!!
Rosemary says
Hi Gina, thanks so glad you enjoyed it, sounds delicious with goat cheese. Have a great week.
Kathleen Bello says
It looks delicious. will definitely try this in my next trip to Italy
Marisa says
Everything looks so good. I love savory dishes and this would be a big hit in our home. It’s wonderful having your own garden — to think I used to curse our large garden and now I wish I had it. Guess sometimes we don’t appreciate what we have. You do live in a beautiful area *sigh*! All of your recipes on this post looks scrumptious. We’re gearing up for Easter and I assume you are too. Buona Pasqua!
Rosemary says
Hi Marisa, thanks so much, yes nothing like a fresh veggie garden. Hope you had a wonderful Easter too. And have a great week.
Renee says
This looks amazingly delicious!
Rosemary says
Thanks so much Renee.
Christine Kania says
Hello – this looks delicious. Just checking: do you bake the puff pastry first? It says pre-made, so I just want to make sure.
Rosemary says
Hi Christine, sorry I get confused with what is available in Italy and in North American, so actually you could use frozen puff pastry, just thaw it before using (follow the directions on the package) it is baked with the rest of the ingredients, so no pre-baking. Hope that helps. 🙂
Christine Kania says
Thank you, Rosemary. I figured it would all bake at once but just wanted to make sure. My tomato-cheese pie is in the oven now! Can’t wait to taste it. For the first time in a few years, our tomatoes are thriving, so I’m trying to find new recipes that will help use more of them up. I’m envious of your year-round growing season – must be wonderful. 🙂 My eggplant took a beating with excessive heat this year, but next year if I’m lucky with them, I’d like to add some eggplant to this recipe, along with the tomatoes. Thank you again.
Rosemary says
Hi Christine, Thanks, hope you enjoy it. Sorry about your eggplant and I bet it would be a great addition. Have a great week! 🙂
Renee says
This looks so amazingly delicious! My husband is going to love it.
Rosemary says
Hi Renee, thanks and I hope your husband enjoys it.
rose says
Thanks again, hope it is enjoyed by all.