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Crispy Fresh Tomato Pie Recipe with Easy Herb Parmesan Crust

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A golden, flaky crust that holds up to juicy, ripe tomatoes with a flavorful herb parmesan twist, creating a crispy fresh tomato pie perfect for summer meals.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g / 1.5 cups)
  • ½ cup grated Parmesan cheese (50g / 0.5 cup)
  • 1 teaspoon dried Italian herbs or herbes de Provence (optional)
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed (115g / 1 stick)
  • 3–4 tablespoons ice-cold water
  • 4–5 medium ripe tomatoes (about 600g / 1.3 lbs), sliced
  • 1 teaspoon salt (to draw out excess moisture)
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup shredded mozzarella cheese (100g / 1 cup)
  • ½ cup fresh basil leaves, chopped (about 10 leaves)
  • 2 cloves garlic, minced
  • Optional toppings: extra parmesan for sprinkling before baking, a drizzle of balsamic glaze for serving

Instructions

  1. Prepare the crust: In a medium bowl, whisk together the all-purpose flour, grated Parmesan, dried herbs, and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits (about 3-4 minutes).
  2. Add water gradually: Drizzle 3 tablespoons of ice-cold water over the mixture and gently toss with a fork. Add the 4th tablespoon if needed. The dough should just come together when pressed but not be sticky. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
  3. Slice the tomatoes: While the dough chills, slice your tomatoes about 1/4-inch thick. Lay them on a paper towel-lined tray and sprinkle with 1 teaspoon salt. Let them rest for 30 minutes, then blot away any released liquid with fresh towels.
  4. Roll out the dough: Once chilled, lightly flour your work surface and roll the dough out into a 12-inch circle, about 1/8 inch thick. Carefully transfer it to your pie or tart pan, pressing it gently into the edges. Trim any excess dough and prick the base with a fork to prevent puffing.
  5. Pre-bake the crust: Place the crust in the oven at 375°F (190°C) for about 15 minutes until it starts turning golden. Keep an eye so it doesn’t brown too much.
  6. Assemble the pie: Remove the crust from the oven. Drizzle 1 tablespoon olive oil evenly over the base, then sprinkle the minced garlic and shredded mozzarella. Arrange the tomato slices over the cheese in an overlapping pattern. Season lightly with black pepper and scatter fresh chopped basil on top. Sprinkle extra parmesan if desired.
  7. Bake the pie: Return the pie to the oven and bake at 375°F (190°C) for 25-30 minutes until the cheese is melted and bubbly and the crust edges are deep golden brown.
  8. Rest and serve: Allow the pie to cool for 10 minutes on a wire rack before slicing to help set the filling.

Notes

Salting the tomatoes is key to draw out moisture and prevent sogginess. Use cold butter and ice water to keep the crust flaky. Pre-bake the crust to seal it but avoid over-baking. Arrange tomatoes in overlapping circles for even moisture distribution. Rest the pie after baking for cleaner slices. Tent with foil if crust browns too quickly. Bake crust on lower rack for extra crispiness.

Nutrition

Keywords: tomato pie, crispy tomato pie, herb parmesan crust, summer recipe, fresh tomatoes, savory pie, easy tomato pie

Find it online: https://cheerycrisp.com/crispy-fresh-tomato-pie-recipe-with-easy-herb-parmesan-crust-tutorial/