Healthier Tomato Pie (Printer-Friendly)
A fresh tomato tart with mozzarella, basil, and a crisp crust, highlighting bright tomato flavors and simple ingredients.
# The Ingredients You'll Need:
→ Crust
01 -
1 no-fail pie crust
→ Vegetables
02 -
1/2 red onion, thinly sliced into rounds
03 -
3 to 4 ripe tomatoes, sliced 1/4 to 1/2 inch thick
04 -
4 tablespoons fresh basil, half sliced into ribbons (chiffonade)
→ Dairy and Condiments
05 -
1/4 cup mayonnaise
06 -
6 ounces shredded mozzarella cheese
→ Seasonings
07 -
Salt and freshly ground black pepper to taste
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F. Line a 9-inch tart pan with the pie crust. Prick the dough several times using a fork, then cover with parchment paper and pie weights or dried beans. Bake for 15 minutes until the crust begins to turn golden.
02 -
While the crust bakes, slice tomatoes and arrange on multiple layers of paper towels. Sprinkle salt over both sides, let rest for 10 minutes to draw out moisture, then blot dry with clean towels.
03 -
Combine mayonnaise and shredded mozzarella. Spread this mixture evenly into the parbaked crust. Sprinkle 2 to 3 tablespoons of the basil over the cheese layer.
04 -
Arrange one layer of sliced tomatoes over the cheese, add sliced red onions, then a second layer of tomatoes. Add a third tomato layer if space permits. Season generously with salt and pepper.
05 -
Bake for 30 minutes until the crust is golden and juices bubble along the edges. Remove from oven and let rest for 20 minutes before slicing. Garnish with remaining basil and serve warm or at room temperature.
# Extra Tips:
01 -
Best enjoyed the day it is prepared. Leftovers can be refrigerated and reheated at 350°F for 15 to 20 minutes.