Tomato Pie with Balsamic Glaze and Basil

Tomato Pie with Balsamic Glaze and Basil

Juicy summer tomatoes layer into a flaky crust with cheese and basil, finished with a tangy balsamic drizzle.

Total 2 hr Makes 8 slices Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This savory tomato pie salts and drains ripe tomatoes before layering them with mozzarella, Parmesan, and basil in a flaky pie crust, keeping the filling from turning watery. A sweet-tangy balsamic glaze drizzled over the top balances the richness, making it a satisfying lunch or light dinner during tomato season.

Ingredients

  • 1 9-inch pie crust, store-bought or homemade, fitted into a pie pan
  • 2 1/2 pounds ripe tomatoes, cored and sliced 1/4 inch thick
  • 1 1/2 teaspoons salt, for drawing out tomato liquid
  • 8 ounces mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup mayonnaise
  • 3 cloves garlic, minced
  • 1/3 cup fresh basil leaves, thinly sliced, plus more for garnish
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup balsamic glaze

Method

  1. Preheat the oven to 400°F. Fit the pie crust into a 9-inch pie pan, crimp the edges, and prick the bottom lightly with a fork.

  2. Line the crust with parchment and fill with pie weights or dried beans. Blind bake until the edges are set and lightly golden.

  3. Remove the weights and parchment and let the crust cool slightly while preparing the tomatoes.

  4. Arrange the tomato slices on a wire rack set over a baking sheet or on layers of paper towels, sprinkle with salt, and let drain to pull out excess moisture.

  5. Pat the drained tomato slices dry with paper towels to remove any remaining surface liquid.

  6. In a medium bowl, stir together the mozzarella, half the Parmesan, mayonnaise, garlic, sliced basil, black pepper, and red pepper flakes.

  7. Spread half of the cheese mixture over the bottom of the baked crust.

  8. Layer half of the dried tomato slices over the cheese mixture, slightly overlapping them.

  9. Spread the remaining cheese mixture over the tomatoes, then top with the remaining tomato slices in an even layer.

  10. Sprinkle the remaining Parmesan evenly over the top of the pie.

  11. Bake until the filling is bubbling and the top is golden brown, 35 to 40 minutes.

  12. Let the pie cool on a wire rack for at least 20 minutes to allow the filling to set before slicing.

  13. Drizzle the balsamic glaze over the top of the pie and scatter with fresh basil leaves just before serving.

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    Tomato Pie with Balsamic Glaze and Basil

    This savory tomato pie salts and drains ripe tomatoes before layering them with mozzarella, Parmesan, and basil in a flaky pie crust, keeping the filling from turning watery. A sweet-tangy balsamic glaze drizzled over the top balances the richness, making it a satisfying lunch or light dinner during tomato season.

    2 hr 8 slices 320 cal

    Ingredients

    • 1 9-inch pie crust, store-bought or homemade, fitted into a pie pan
    • 2 1/2 pounds ripe tomatoes, cored and sliced 1/4 inch thick
    • 1 1/2 teaspoons salt, for drawing out tomato liquid
    • 8 ounces mozzarella cheese, shredded
    • 1/2 cup Parmesan cheese, grated
    • 1/2 cup mayonnaise
    • 3 cloves garlic, minced
    • 1/3 cup fresh basil leaves, thinly sliced, plus more for garnish
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes
    • 1/4 cup balsamic glaze

    Method

    1. 1

      Preheat the oven to 400°F. Fit the pie crust into a 9-inch pie pan, crimp the edges, and prick the bottom lightly with a fork.

    2. 2

      Line the crust with parchment and fill with pie weights or dried beans. Blind bake until the edges are set and lightly golden.

    3. 3

      Remove the weights and parchment and let the crust cool slightly while preparing the tomatoes.

    4. 4

      Arrange the tomato slices on a wire rack set over a baking sheet or on layers of paper towels, sprinkle with salt, and let drain to pull out excess moisture.

    5. 5

      Pat the drained tomato slices dry with paper towels to remove any remaining surface liquid.

    6. 6

      In a medium bowl, stir together the mozzarella, half the Parmesan, mayonnaise, garlic, sliced basil, black pepper, and red pepper flakes.

    7. 7

      Spread half of the cheese mixture over the bottom of the baked crust.

    8. 8

      Layer half of the dried tomato slices over the cheese mixture, slightly overlapping them.

    9. 9

      Spread the remaining cheese mixture over the tomatoes, then top with the remaining tomato slices in an even layer.

    10. 10

      Sprinkle the remaining Parmesan evenly over the top of the pie.

    11. 11

      Bake until the filling is bubbling and the top is golden brown, 35 to 40 minutes.

    12. 12

      Let the pie cool on a wire rack for at least 20 minutes to allow the filling to set before slicing.

    13. 13

      Drizzle the balsamic glaze over the top of the pie and scatter with fresh basil leaves just before serving.