Italian Cheese and Tomato Pie

Name: Italian Cheese and Tomato Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
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

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4.9

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8 servings
Calories
276 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Italian Cheese and Tomato Pie

Gianna Palmer

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Easy Italian Fresh Tomato Cheese Pie, a delicious Italian healthy summer savory pie recipe, the perfect appetizer or main dish.

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Ingredients

Servings

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

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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

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.
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.
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 Information

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Calories 276kcal (14%) Carbohydrates 13g (4%) Protein 12g (24%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 45mg (15%) Sodium 336mg (14%) Potassium 140mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 590IU (12%) Vitamin C 4.2mg (5%) Calcium 269mg (27%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 276 kcal

% Daily Value*

Calories	276kcal	14%
Carbohydrates	13g	4%
Protein	12g	24%
Fat	20g	31%
Saturated Fat	9g	45%
Cholesterol	45mg	15%
Sodium	336mg	14%
Potassium	140mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	590IU	12%
Vitamin C	4.2mg	5%
Calcium	269mg	27%
Iron	0.9mg	5%