Overhead photo of Tomato Pie in Clear Pie dish

This summer recipe for how to make rustic tomato pie will have your tastebuds rejoicing with this fresh and savory appetizer. I was inspired by a magazine clipping my mom had in her recipe book for a tomato tart from Midwest Living. She has made it for years, and I have tweaked it from time to time but it always turns out wonderfully.

Items needed to make this recipe:

9 1/2 inch Pie Plate or Spring Pan

Ingredients Needed for Tomato Pie:

Pre-made pie crust (or homemade if you are feeling sassy…I’ve done both)

Shredded mozzarella

Parmesan Cheese

Vine tomatoes

Minced Garlic

Mayonnaise

Chopped fresh basil

White Pepper

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Rustic Tomato Pie

Delicious and fresh tomato pie-margherita style

Servings 4

Author Natalie from Deerwood + Jones

Cost $10

Ingredients

1 unbaked piecrust 1 crust
1 ½ cups shredded mozzarella
3 vine tomatoes
1 cup chopped fresh basil leaves
2 TBSP minced garlic
¼ cup grated Parmesan cheese
½ cup mayonnaise
⅛ teaspoon ground white pepper

Instructions

Preheat oven to 450 F.
Spread uncooked pie crust in 9 1/2 pie dish or spring pan. Poke bottom with fork.
Bake for 5 minutes, remove from heat and spread half of your mozzarella evenly across the bottom and set aside.
Reduce heat to 375 F.
Cut two tomatoes into wedges and thinly slice the thirds.
Strain in paper towel lined strainer.
Using a hand mixer, combine mozzarella, parmesan, mayonnaise, white pepper, garlic and basil in a large mixing bowl.
Fill pie crust with tomato wedges (save the slices for the end).
Top wedges with cheese/mayo mixture evenly.
Top with tomato slices and bake uncovered for 25 minutes.
Cool for 5 minutes and serve.
(Optional: Top with fresh whole basil leaves for garnish just before serving)

So…what is a Tomato Pie?

Tomato pie is a VERY classic summer recipe (although, I’ve also had it in the winter because it’s so delicious). But, this particular one is a little more Italian-style with the tomato, fresh basil, mozzarella and parmesan. Consequently, the taste is fairly similar to Margherita Pizza, but less acid as there is no red sauce! And it’s the perfect recipe for those who garden tomatoes and basil, but are running out of new ideas to avoid wasting their yield. My mom has served this dish at brunches, summer birthday parties, Easter lunch, and usually, there are few leftovers.

Tips for How to Make Rustic Tomato Pie

Firstly, the most important tip for making this recipe is allowing the tomato wedges for the pie and slices for the top time to sit on a paper towel lined strainer. Do not be tempted to skip this step! Because if you do, the moisture from the tomatoes will consequently seep in the pie. As a result, you will end up with not only an unpleasant texture, but a sloppy presentation. Therefore, I would strain each side for a few minutes each and pat with a fresh paper towel. This is great to do as your pie crust is baking in order to save on time.

Speaking of crust: If you are a purist and prefer to make your crust from scratch, by all means, go ahead. However, in my experience, the store-bought do not crack or crumble as much as the homemade.

Lastly, you can use a pie dish or a spring pan. I have used both, but I prefer using this particular spring pan because it comes out looking like a tart.