Tomato Cheese Pie, the perfect appetizer or Main Dish, deliciously cheesy made with fresh tomatoes and basil.
It is almost my favourite time of the year, 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, go 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.
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. I have flowers 12 months out of the year. And my mother-in-law has her own garden in which she grows many different kinds of vegetables! So who has their priorities straight?
This Easy Italian Fresh Tomato Cheese Pie is so easy to put together and so delicious, I believe you will be making it more than once.
Easy Italian Fresh Tomato Cheese Pie
For this particular tomato cheese pie I used a puff pastry crust, but you can easily use a Pie Pastry Crust if you prefer. My daughter is on the puff pastry team and my husband prefers the pie crust.
I like them both, so I’m not a very good judge. They both work. So roll out that dough, and Buon Appetito!
- 1 pre-made pie crust or puff pastry
- 1 tablespoon butter melted (14 grams)
- 7 ounces firm mozzarella thinly sliced (200 grams)
- 5 1/4 ounces fontal cheese / gouda any soft cheese (150 grams)
- 2 ripe tomatoes thinly sliced
- 1 1/2 teaspoons oregano (1 gram)
- 1 teaspoon basil (3/4 gram)
- 1/2 teaspoon salt (2.7 grams)
- 1 1/4 tablespoons olive oil for drizzling (13-16 grams)
- 3 leaves fresh basil
- Pre-heat oven to 375° (190°) oven
- Spread the puff pastry on a lightly greased medium size pizza pan (I used a 12" (30 centimeter 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 seedy pulp) sprinkle with salt, oregano and basil, drizzle with olive oil and bake in a the pre heated oven for approximately 35 minutes, remove and top with chopped fresh basil. Serve immediately. Enjoy
** Reposted from June 4, 2014