I made one of these last night AND the night before. I also plan to make another one this weekend. I love this pie so much we’re going to be eating a lot of them this summer which will make my husband very happy.
When I first looked at the ingredients I was surprised by how few there were. I also didn’t think that something so simple could be so tasty, but I was wrong.
Although this pie was delicious, the presentation was marginal at best. Both times, the cheese leaked out of the pie crust. Not sure why, but since I used a rimless baking sheet, some of the cheese dripped onto the bottom of the oven and smoked. Thank goodness I made these on Shelter Island where the kitchen has a couple of windows. It would have been a disaster in my NY apartment. Despite the leaky cheese, I’ll make this again and again.
I recommend that you use parchment paper when making this. I didn’t use it the first time I made it, and the pie crust stuck to the cookie sheet a bit. When I made this I couldn’t find yellow tomatoes. Red worked just fine.
Gina’s Summer Tomato Pie
Recipe from The Neely’s on foodnetwork.comFlour, for dusting work surface
1 (9-inch) ready-made refrigerated rolled pie crust
2 large yellow tomatoes, sliced 1/4-inch thick
1 red tomato, sliced 1/4-inch thick
8 ounces mozzarella, sliced
1/4 cup chiffonade basil leaves
Kosher salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
Extra-virgin olive oilPreheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on parchment paper. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.
Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.
Yield: 4 servings
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I will have an abundant supply of tomatoes from my garden this season. This pie looks delicious. Had to look up “chiffonade”. Never too old to learn. I do have lots of basil in my garden which I share with the rabbits here. Mommy
This recipe was surprisingly easy and really good!! I used red & green heirloom tomatoes which were beautiful and tasty!
I’m so glad you liked it. I made four last week!
I can’t wait to try this. Just have to get the pastry made soon… YUM!!
Looks fantastic! Think I’ll make it for company this weekend. Question – did you use fresh mozzarella?
Side note – I really enjoy your website – THANKS!
Hi Jeff,
Thanks for the kind words about my blog. I have made this at least 6 times now, and I don’t use fresh mozzarella, although I’m sure fresh mozzarella would be delicious. I use a block of whole milk mozzarella that I buy in the supermarket. I’ve also used a mild Italian cheese that my cousin brought me from Italy. That was delicious too.
Diane
I’m going to try this one too! Yummy.
My husband was a little skeptical when I said I was going to make a tomato pie. Well, he loved it and so did I. Another easy and tasty recipe. Thanks for sharing!
I made this again this summer and it was delicious! I preheated my baking sheets to help the crust cook on the bottom. Fresh mozz works well!! Mmmm!