Basil Tomato Pie - Grateful Prayer | Thankful Heart (2024)

There is something about the flavor combo of fresh tomatoes and basil. Combined with creamy cheese in a flaky crust, basil tomato pie is bright, savory and delicious!

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Editor’s note: This is an updated version of an article originally posted August 2011 with better photos and additional information.

Fresh Roma tomatoes shine bright in this lovely pie that works as an appetizer or a dinner entree. And the basil brings all of the flavor of a summer’s day to every bite. There is a wow factor to this tart. My 16 year old granddaughter helped me recently to prepare two tomato pies for friends. When our get together got cancelled last minute, I told her to dig in. Her response to each bite, was… WOW! 🙂

So, here’s how to make Basil Tomato Pie

Preparing the crust

Refrigerated pie crusts are what I usually use to make this recipe. But since we have been self-isolating and couldn’t get to the grocery store, I made a homemade crust.

Click Homemade Pie Crust or the link at the bottom of this post for easy, step-by-step instructions for making your own crust.

Add the crust to your dish and crimp the edges.

What is blind baking and what is its purpose?

Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.

To blind bake the crust, line the shell with double-thickness of foil. Use pie weights (or dried beans or peas) to prevent the crust from sinking down in the pie plate.

Bake the crust in a 450 degree F. oven 8 minutes. Remove the foil and bake 4 to 5 minutes more or until set and dry.

Remove pie crust from oven and reduce temperature to 375 degree F.

Sprinkle the crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.

Cutting the tomatoes

Cut the tomatoes into wedges about 1/2-inch thick.

Allow them to drain on paper towels.

Snip fresh basil to measure about 1 cup.

Filling the crust

Arrange tomato wedges atop the cheese in the pie shell.

Process or chiffonade basil

In a food processor bowl combine the basil and garlic; cover and process until coarsely chopped. If you do not have a small food processor, chiffonade the basil and grate or mince the garlic.

Chiffonade sounds fancy but it is easy to accomplish. It is a term used to describe a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips or ribbons.

Stack the basil leaves on top of each other and gently roll them into a cigar-like shape. Then use a sharp knife to slice them into thin ribbons. That’s it!

Sprinkle the basil mixture over the tomatoes.

In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper.

Spoon the cheese mixture over the basil mixture, spreading to evenly cover the top. I find it is easier to spoon on small amounts all over the top of the tomatoes rather than trying to spread it about.

Bake the tomato pie in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly. Keep a close eye because the top can brown quickly but is all good however browned you prefer 🙂

Serve the tomato pie warm. If desired, garnish with additional basil leaves.

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Basil Tomato Pie

Makes 8 appetizer servings or 4 main-dish servings.

INGREDIENTS

• 1 folded refrigerated unbaked pie crust or homemade 9-inch crust
• 1-1/2 cups shredded mozzarella cheese (6 ounces)
• 5 Roma tomatoes or 4 medium tomatoes
• 1 cup loosely packed fresh basil leaves
• 4 cloves garlic (I use less)
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon ground white pepper
• Fresh basil leaves (for garnish)

DIRECTIONS

Unroll pie crust according to package directions.

Place crust in a 9-inch quiche dish or glass pie plate.

Flute all around the edge using your fingers or a fork.

Line shell with double-thickness of foil. Use pie weights (or dried beans or peas) to prevent the crust from sinking down in the pie plate.

Bake in 450 degree F. oven 8 minutes. Remove the foil and bake 4 to 5 minutes more or until set and dry.

Remove pie crust from oven and reduce temperature to 375 degree F.

Sprinkle the crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.

Cut tomatoes into wedges and allow to drain on paper towels.

Arrange tomato wedges atop cheese in the pie shell.

In a food processor bowl combine the basil and garlic; cover and process until coarsely chopped. Sprinkle mixture over tomatoes.

In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper.

Spoon the cheese mixture over basil mixture, spreading to evenly cover the top.

Bake in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly.

Serve warm. If desired, garnish with additional basil leaves.

Recipe Notes

• The recipe is easily adaptable by switching up the cheeses. Cheddar, Monterey Jack or Gruyere are all good choices for the Mozzarella cheese.
• Make-ahead tips: Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.

You might also like…

Homemade Pie Crust

Grandmom Gaskill’s Tomato Jam

Quiche Lorraine

Crab Quiche

Stuffed Peppers

And for dessert…

Coconut Custard Pie