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Rustic Tomato Pie

Delicious and fresh tomato pie-margherita style
Servings 4
Author Natalie from Deerwood + Jones
Cost $10


  • 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
  • teaspoon ground white pepper


  • 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)