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–+ servings
Tomato cheese pie on a white board.
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4.86 from 56 votes

Italian Cheese and Tomato Pie

Easy Italian Fresh Tomato Cheese Pie, a delicious Italian healthy summer savory pie recipe, the perfect appetizer or main dish.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Dish
Cuisine: Italian
Servings: 8 servings
Calories: 276kcal
Author: Rosemary Molloy

Ingredients

  • 1 pre-made pie crust or puff pastry
  • 1 tablespoon butter melted
  • 7 ounces firm mozzarella thinly sliced
  • 5¼ ounces fontal cheese / gouda / gruyere (or any soft cheese of choice)
  • 2 ripe / firm tomatoes thinly sliced
  • 1½ teaspoons oregano
  • 1 teaspoon basil
  • ¼ -½ teaspoon salt
  • 1¼ tablespoons olive oil for drizzling
  • 3-5 leaves fresh basil
US Customary - Metric

Instructions

  • Pre-heat oven to 375°F (190°C). 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.
  • Bake for approximately 35 minutes or until golden. Remove and top with chopped fresh basil. Serve immediately. Enjoy!

Notes

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 keep the pie from getting soggy?

You can go an extra step and sprinkle the tomato slices with salt and let them drain for about 20 minutes, this help remove any excess liquid and keep your pie from being soggy. Although removing the seeds and pulp also helps keep the pie firm.

How to store the tomato cheese pie

Any leftover Pie should be stored in the refrigerator and eaten within 2-3 days. I like to serve this pie warm from the oven but it can also be served at room temperature. Or you can re-heat it in a low oven for about 10 minutes. 
It probably isn’t a good idea to freeze the baked Tomato Pie because the tomatoes can make the crust soggy.

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