Best Bites: Tomato Pie
By Donna Erickson
Enjoy a Taste of Italy With Tomato Pie
It tastes like summer when it's not. It looks like pizza, but it's not. So, what is it? Tomato pie! It's our new family favorite for when we long for something with a fresh and zesty Italian flavor. I serve it with a healthy green salad and crunchy French bread. Hungry yet?
PHOTO CREDIT: Donna Erickson
Just pick up fresh tomatoes and garlic cloves, rub some fresh basil leaves between your fingers, and be transported to a different country as you prepare a tasty meal with your kids.
TOMATO PIE
Ingredients:
1 9-inch refrigerated ready-made pie crust, or prepare an easy homemade crust (see recipe below)
1 1/3 cups shredded Italian-blend cheese or mozzarella
2-4 cloves fresh garlic, minced
2 tablespoons fine dry Italian-seasoned breadcrumbs
2 pounds fresh ripe tomatoes, cut into slices or wedges (about 6 cups)
1/2 teaspoon salt
1/2 cup chopped fresh basil
Here's the fun: Unfold pie crust. On a lightly floured surface, roll crust to a 12-inch circle. Place in a 9-inch pie plate or quiche dish. Flute edges with fingers. Bake according to product instructions until set and dry.
Remove from oven and sprinkle 1/3 cup cheese evenly over shell. Sprinkle garlic and 2 teaspoons of crumbs over cheese. Top with 1/3 of the tomato wedges or slices. Let kids repeat sequence to form three layers topped with the remaining 1/3 cup of cheese. It will be full!
Sprinkle with salt and bake in an ovenset to 375 F for 20-25 minutes, or until tomatoes are just starting to brown. Remove from oven and place on a wire rack.
Sprinkle with basil leaves. Let stand 10 minutes before serving.
ALTERNATE HOMEMADE CRUST
Ingredients:
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
Pinch of salt
Place the cream cheese and butter in a large bowl. Add flour and salt. Work together with a pastry blender. Gather the soft dough into a ball with your hands and press into a 9-inch pie pan. This is a perfect job for your child to do. Simply set the ball in the middle of the pan,and press the dough out in all directions to extend it slightly over the rim.
Flute the edges with fingers. Prick holes with fork. Bake at 425 F for 8 minutes before topping it with the tomato pie ingredients.
Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2025 Donna Erickson