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Easy Italian Cheese & Tomato Pie

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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.

tomato pie on a white board with cherry tomatoes around itEasy Italian Cheese & Tomato Pie

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,  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.

tomato pie with a slice cut

Delicious Fresh Tomato Recipes

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.

genzano

This area of Italy is a gardeners paradise.  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.

tomato pie how to make pastry dough brushed with melted butter, sliced cheese & tomatoes on a board

  • Top with the sliced mozzarella,
  • then the sliced fontal cheese.,

tomato pie how to make dough topped with thin slices of 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.

tomato cheese pie topped with sliced tomatoes

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.

tomato pie on a white board with cherry tomatoes surrounding it

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!

up close slice of tomato pie

tomato pie on a white board with cherry tomatoes surrounding it
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5 from 8 votes

Italian Cheese & Tomato Pie

Easy Italian Fresh Tomato Cheese Pie, a delicious Italian healthy summer savory pie recipe, the perfect appetizer or main dish.
Course Appetizer, Main Dish
Cuisine Italian
Keyword cheese & tomato pie, tomato pie, tomato pie recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 276kcal
Author Rosemary Molloy / An Italian in my Kitchen

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

Calories: 276kcal | Carbohydrates: 13g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 336mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 4.2mg | Calcium: 269mg | Iron: 0.9mg
Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from June 4, 2014.

Easy Italian Fresh Tomato Cheese Pie, a delicious Italian healthy summer savory pie recipe, the perfect appetizer or main dish.

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  1. Christine Faux says

    5 stars
    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!

    Reply

  2. 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..

    Reply

    • 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.

      Reply

  5. Shirley Sweitzer says

    5 stars
    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

    Reply

  8. Marisa says

    5 stars
    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!

    Reply

  10. 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.

    Reply

    • 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. 🙂

      Reply

      • 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.

        Reply

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