Italian tomato pie recipe is a delicious mixture of fresh tomatoes, herbs, and a flaky crust that come together in a delicious meal called tomato pie. It usually has layers of luscious tomatoes, garlic, and basil, and a creamy cheese filling like ricotta or mozzarella that gives it a gratifyingly rich texture.
The golden, crispy crust offers the ideal counterpoint to the tart, luscious tomatoes. Tomato pie, which is popular on menus at restaurants and at home cooks alike, is a warming dessert that highlights the freshness and simplicity of summer fruit.
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How to make an Italian tomato pie recipe
The recipe is given below, along with a detailed ingredient list and instructions for each step, but first, let’s review the basic concepts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serving: 8
What is in Italian tomato pie recipe filling?
Ripe tomatoes, which provide moisture and flavour, are the main ingredient in tomato pie filling. Salt and black pepper are used for seasoning, and fresh basil and dried oregano add depth of flavour.
Ricotta cheese lends a creamy texture, shredded mozzarella adds gooeyness, and grated Parmesan adds a nutty finishing touch. Combining these ingredients results in a flavourful and rich mixture that accentuates the flaky crust just right.
How long to cook a Italian tomato pie recipe
Bake at 375°F (190°C) for 35 to 40 minutes, or until the pie is done. When the top is golden brown and the filling is bubbling, the dish is done. To allow the filling to solidify, let it cool for around ten minutes before slicing.
Ingredients you’ll need
For the crust:
All-purpose flour: The main ingredient that gives the pie crust its structure is all-purpose flour. It offers the right amount of both sensitivity and strength.
Salt: Balances the taste and intensifies the flavour of the crust.
Unsalted butter: gives the crust flavour and richness, and the fat makes it flaky. Better control over the saltiness is possible when using unsalted. In order to get a flaky texture, cold water is essential for bringing the dough together without melting the butter.
For the filling:
Tomatoes: The main ingredient that contributes flavour, acidity, and juiciness is tomatoes. The best flavour depends on using tomatoes that are ripe.
Eggs (Optional): Add an egg to enhance the filling and aid in binding the ingredients together for a creamier texture.
Cheese: Ricotta cheese adds flavour and creaminess with a hint of sweetness. It also gives the filling more moisture.
Mozzarella cheese: Adds richness and gooeyness with shredded mozzarella cheese. Its subtle flavour lets the tomatoes do the talking.
Grated Parmesan cheese: gives the dish a savoury, nutty taste and aids in creating a golden crust on top.
Dried oregano and herbs: An essential herb for Italian dishes, it gives the tomatoes a nice, earthy taste. Fresh basil adds a flavourful, aromatic touch that goes well with tomatoes. Fresh basil tastes more vibrant than dried.
Salt and pepper: salt and pepper will improve the dish’s overall flavour and extract moisture from the tomatoes. Gives the filling some spice and complexity.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons cold water
For the filling:
- 4–5 medium ripe tomatoes, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh basil, chopped (or ½ teaspoon dried)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg (optional, for richness)
How to make an Italian tomato pie recipe
Instructions:
1. Make the crust: in a bowl, add the flour, salt, and butter together and mix until it becomes the consistency of coarse crumbs. Add one tablespoon of cold water at a time to the dough, stirring until it comes together. Using plastic wrap, form into a disc and place in the refrigerator for at least half an hour.
2. Get the filler ready: Set oven temperature to 375°F, or 190°C. Tomato slices should be placed in a colander and salted. To lessen moisture, let them drain for fifteen to twenty minutes. Mix the ricotta, mozzarella, Parmesan, basil, black pepper, and oregano in a bowl. Stir thoroughly.
3. Put together the pie: The cold dough should be rolled out and placed into a 9-inch pie pan. Arrange a double layer of the tomato and cheese mixture on the crust. Repeat with the remaining tomatoes and cheese. To achieve a golden finish, whisk the egg and apply it on top, if using.
4. Bake: The mixture should be bubbling, and the top should turn brown after 35 to 40 minutes of baking. Before slicing, let it cool for ten minutes.
5. Serve: enjoy your Italian tomato pie recipe warm or cold! For a cool night in or a summertime get-together, this tomato pie is ideal.
Serving Suggestions
Serve delicious Italian tomato pie recipes with a variety of things.
Fresh salad: Serve with a fresh salad, such as a basic mixed greens or rocket salad, with a mild vinaigrette to counterbalance the richness. Add some flavour and colour to your dish by decorating it with fresh basil or parsley.
Drizzle of Olive Oil: Just before serving, the flavours are enhanced by a little drizzle of extra virgin olive oil over the top.
Vegetables: Serve with grilled bell peppers, eggplant, or zucchini for a filling and substantial supper.
Wine Pairing: The dish goes well with a chilled white wine, such as Sauvignon Blanc, or a light red, like Pinot Noir.
Serve them on a pretty plate, and feel free to add your own personalised serving of the Italian tomato pie recipe.
How to Store Italian Tomato Pie Recipe
You can store the leftover Italian tomato pie recipe for 2–3 days in the refrigerator. To keep them soft and fresh, store them in an airtight container and cover the container with plastic wrap.
Store them at room temperature or Reheat it in the oven for a few minutes to refresh its worth and crispness. Enjoy your delicious and flavourful Italian tomato pie recipe at home.
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