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
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Pre-heat oven to 375° (190°) oven
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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
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 Franca @ All Our Way 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.