Italian Cheese and Tomato Pie
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
276 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Italian Cheese and Tomato Pie
Description
The Italian Cheese and Tomato Pie combines mozzarella and fontal cheese within a buttery pie crust, complemented by thinly sliced tomatoes seasoned with oregano, basil, and a drizzle of olive oil. The cheese layers melt into a creamy base while the tomatoes add a slight acidity and juiciness. Baked at 375°F until golden, the crust becomes crisp, providing a pleasant contrast to the soft cheese and tender tomatoes.
Its balanced flavors and firm texture come from using low water content tomatoes and optionally removing seeds to prevent sogginess. This tart can be served warm or at room temperature, suitable as a light main course or accompaniment.
To maintain the best texture, it is recommended to use firm yet ripe tomatoes, and to remove excess liquid by salting and draining tomato slices beforehand. Leftovers keep refrigerated for 2-3 days and can be gently reheated in a low oven. Freezing is not advisable as the tomatoes may make the crust soggy.
Ingredients
- 1 pie crust or puff pastry, pre-made
- 1 tablespoon butter melted
- 7 ounces mozzarella firm, thinly sliced
- 5¼ ounces fontal cheese or gouda or gruyere or any soft cheese of choice
- 2 tomato ripe or firm, thinly sliced
- 1½ teaspoons oregano
- 1 teaspoon basil
- ¼ -½ teaspoon salt
- 1¼ tablespoons olive oil for drizzling
- 3-5 leaves basil fresh
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
- Choose low water content tomatoes like Roma or Plum for the best texture.
- If tomatoes are very seedy, remove seeds and pulp to prevent sogginess.
- Salting tomato slices and draining for 20 minutes helps reduce excess liquid.
- Store leftovers in the refrigerator and consume within 2-3 days.
- Reheat leftovers in a low oven for about 10 minutes to restore warmth.
- Freezing the baked pie is not recommended as tomatoes can make the crust soggy.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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