| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- Flour, for dusting work surface
- One 9-inch ready-made refrigerated rolled pie crust
- 2 large yellow tomatoes, sliced 1/4-inch thick
- 1 red tomato, sliced 1/4-inch thick
- 8 ounces mozzarella, sliced
- 1/4 cup chiffonade basil leaves
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- Extra-virgin olive oil
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.
- Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 487 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 16 g |
| Cholesterol | 45 mg |
| Sodium | 616 mg |
Reviews
I gave this recipe four stars because I used it as a guide. Making a tomato pie was a complete after thought on my part so I had to use what I had on hand and it was delicious! I made mine in a pie plate, used about 6 heirloom tomatoes, substituted Munster cheese and spread mayo over the top. Baked for 15 minutes in a previously blind baked pie crust. My first thought after tasting it was, “where have you been all my life?”! It was so good!! I used the basil but skipped the red pepper flake.
Very easy and tasty. Season with salt and pepper a little more than you think you might need
Simple and delish! Most tomato pies call for mayo, which I do not care for at all so I was happy to find this simple recipe without mayo! I shared with my parents and they loved it also. Will definitely make this again.
Delicious…again! Just made it tonight for the first time this season. This is my 3rd year making this. About the crust issue…I have tried all of the previous suggestions by everyone, the salt and calendar, the paper towels, the pans with holes and the pizza stone. I always seem to have the “not crisp” middle on the bottom. But please know that this is NOT a big enough drawback to not make it. But, the stone does work best. Make it! The flavors are great despit the crust issue!
This was really good. I used heirloom tomatoes. The leftovers reheated well on a pizza stone in a 400 degree oven.
Delicious! Perfect blend of ingredients, not too fussy. I drained tomatoes with salt in a collander…took about 10 min or so. I added olive oil to top of tomatoes just a light drizzle. May add some oregano next time, it is a keeper!
I made this over the weekend and packed it in my sweetie’s lunch. He called me from work to tell me how much he loved it. I gave a slice to my neighbor and he requested that I make it for a BBQ side dish next weekend. I’ll make 2 ’cause I know they will go fast..ISomething I will try the next time I make it is to place the sliced tomatoes in a collander for 10 mins with a sprinkle of salt to draw out some of the moisture as the crust was a little soft from the juices of the tomatoes. So simple but so impressive and good. Thanks Neely’s!
We love this recipe, we’ve made it sooo many times. Simple, but so flavorful. And yeah, I could have eaten an entire one all by myself, too. Thanks Gina and Patrick!
Can I just say WOW!!! My family loved this so much. My husband could have devoured a whole one himself. I made this twice this summer….it made a nice light dinner with a glass of wine…….
I made 2 of these pies on Labor Day for the first time on Labor Day. Big hit with the adults and the kids. Great usage of seasonal tomatoes and fresh basil.