Is there such a thing as too many tomatoes? This recipe is a delightful way to use up ripe tomatoes straight from the garden. The combination of juicy tomatoes, creamy cheeses, and aromatic basil baked in a flaky pie crust is simply irresistible. Perfect for lunch, brunch, dinner, or even a snack, this dish is sure to impress!
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Preheat oven to 375°F (190°C).
Slice tomatoes and lay them on paper towels. Sprinkle with a little salt and let them sit for 10–15 minutes to drain excess moisture.
Place the pie crust in a cast iron skillet and pre-bake for 5–7 minutes.
In a bowl, mix the cheddar cheese, Parmesan cheese, cream cheese or ricotta, basil, and garlic.
Layer the tomatoes in the crust, then spread the cheese mixture on top. Sprinkle extra Parmesan if desired.
Bake for 25–30 minutes until golden and bubbly.
Let cool for 10 minutes, slice, and serve.
To prevent a soggy crust, ensure the tomatoes are well-drained before layering them in the pie.
Fresh basil adds a vibrant flavor, but dried basil works well if fresh is unavailable.
For extra crunch, consider adding breadcrumbs on top before baking.
Can I use store-bought pie crust?
Yes, a pre-made pie crust works perfectly for this recipe.
Can I substitute ricotta for cream cheese?
Absolutely! Ricotta adds a creamy texture and works as a great substitute.
How do I prevent the pie from becoming soggy?
Make sure to drain the tomatoes well after sprinkling them with salt to remove excess moisture.
Can I add other herbs or spices?
Yes, feel free to experiment with herbs like oregano or thyme for added flavor.
Can I make this pie ahead of time?
Yes, you can bake the pie and store it in the refrigerator. Reheat it in the oven before serving.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
