| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 23g | 10g | 20g |
| sugars | fibre | protein | salt |
| 5g | 2g | 14g | 0.32g |
If you’re looking for a homey yet unexpected recipe that’s a surefire crowd pleaser, look no further than my Tomato and Savory Pie. This recipe embodies my Midwestern roots and my love for farm-fresh ingredients, while also incorporating an interesting spin on traditional savory pies.
A Nod to Comfort Food
Comfort food, for me, holds a special place. It harkens back to those heartland winters in Nebraska, where filling and nourishing meals were a must after a long day in the biting cold. This Tomato and Savory Pie, with its beautiful blend of tomatoes, basil, and melted cheese, is a wonderful fusion of wholesome comfort and modern cuisine.
It’s similar in concept to a classic quiche or cheese tart, yet it stands out with the rich tang of ripe tomatoes offset by creamy sharp cheddar and mozzarella. It’s an ideal dish to serve at your next home gathering, paired perfectly with a fresh garden salad or a hearty beef stew.
Health benefits
This Tomato and Savory Pie isn’t just mouth-wateringly delicious, it’s packed with nutritional powerhouses too. Tomatoes are great sources of antioxidants, which help fight inflammation in our bodies. They are also an excellent source of Vitamins A, C, K and the mineral potassium.
Basil, on the other hand, is known for its anti-inflammatory and anti-bacterial properties. It is also rich in Vitamin K which is essential for blood clotting and good bone health. And let’s not forget about the protein and calcium present in the cheeses! You can enjoy this delightful pie knowing it’s bolstering your health with every slice.
For those interested in heart health, there’s good news too! The olive oil in this recipe is rich in monounsaturated fats that have been associated with reducing heart disease risk factors. It also contains polyphenols, which are powerful antioxidants that protect against cell damage, and play a key role in reducing inflammation and preventing diseases.
No matter whether you serve it as a hearty main dish or a unique and tasty side, my Tomato and Savory Pie is a slice of culinary coziness that is sure to win over the hearts and stomachs of all who try it.
What You’ll Need
- 1 store-bought pie crust
- 6 ripe tomatoes, sliced
- 1 cup fresh basil leaves
- 2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Unfold your store-bought pie crust and place it in a 9-inch pie dish. Trim off any excess and discard it, then poke holes in the bottom with a fork to prevent it from puffing up as it bakes.
Step Two
Arrange the sliced tomatoes on a couple of layers of paper towels. Sprinkle them with a bit of salt and let them sit for with the paper towels sheathing them to absorb excess moisture.
Step Three
Take your fresh basil leaves and layer them onto the pie crust first, then layer your salted tomatoes next.
Step Four
In a large bowl, combine the shredded mozzarella cheese, shredded sharp cheddar cheese, mayonnaise, minced garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir them until you can visibly see the mayo mixing well with the cheeses and becoming one.
Step Five
Now it’s time to bring everything together. After you’ve layered your tomato and basil on top of the pie crust, it’s time to layer your cheese and mayo mixture on top of the tomatoes, spreading it out as evenly as possible.
Step Six
Drizzle the pie with 2 tablespoons of olive oil and sprinkle your 1/2 teaspoon dried oregano on top of the cheese. This gives it that robust, herby flavour and a bit of a crispy edge, all while adding a component of flavourful oil that makes the pie even more satisfying.
Step Seven
Bake in the preheated oven for about 35-40 minutes, or until the top of the pie has turned golden brown and bubbly. Remove from the oven, and allow to cool slightly before slicing and serving.
