Rustic Tomato Basil Pie

Rustic tomato basil pie is a savory tart with a buttery crust, fresh tomatoes, and melted cheese baked until the filling bubbles at the edges. The key is cooking down the tomatoes first so the pie stays from getting soggy and the flavors concentrate.

Ingredients for Rustic Tomato Basil Pie

All-purpose flour and butter form a tender, flaky crust. Salt seasons the dough. Plum tomatoes are the main filling, cooked down to remove excess liquid so the pie does not get watery. Garlic and onion add depth and sweetness. Fresh basil brings brightness at the end. Mozzarella cheese melts and binds the filling, while Parmesan cheese adds a sharp, salty note. Olive oil carries flavor and keeps the filling from sticking. Black pepper finishes the seasoning.

Why This Rustic Tomato Basil Pie Works

Cooking the tomatoes, garlic, and onion on the stovetop before assembling the pie is the move that keeps this dish from becoming a soggy mess. Fresh tomatoes release a lot of water as they heat, so cooking them down first lets that liquid evaporate and concentrates the tomato flavor. By the time the filling goes into the crust, it is thick enough that the pie will bake with a set, sliceable interior instead of a runny one.

The crust bakes directly in the pie dish without a separate parbake, but it stays crisp on the bottom because the filling is not wet. A covered pie bakes gently at a moderate temperature so the cheese melts and the crust browns without burning. Uncovering it at the end lets the top brown lightly and the filling bubble at the edges, which signals that everything is hot all the way through.

Mistakes To Avoid

Skipping the stovetop cooking step and baking raw tomatoes in the crust leads to a watery, soupy filling that does not set and leaks liquid into the crust, making it soggy. The tomatoes need heat and time to release and evaporate their water before they go into the pie.

Adding the basil before baking turns it dark and bitter as it cooks. Stir it in after the pie comes out of the oven so it stays bright green and tastes fresh.

Baking the pie uncovered the whole time lets the crust brown too fast and dry out before the cheese melts and the filling sets. Cover it with foil for the first 30 minutes, then uncover it to let the top brown in the last 15 to 20 minutes.

Slicing the pie while it is still hot makes it fall apart into a puddle on the plate. The filling needs 10 minutes of rest so the cheese sets and the whole thing holds together when you cut and serve it.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 1/4 cups (156g) all-purpose flour
• 1/2 cup (113g) cold unsalted butter, cut into small cubes
• 1/2 teaspoon salt, plus more for the filling
• 3 to 4 tablespoons ice water
• 2 pounds plum tomatoes, cored and halved lengthwise
• 3 cloves garlic, minced
• 1 medium onion, diced
• 3 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1 1/2 cups whole milk mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 cup fresh basil leaves

Step-by-step Instructions

1. Mix flour, butter cubes, and 1/2 teaspoon salt in a bowl until the mixture looks like coarse sand with some pea-sized pieces of butter still visible, about 2 minutes.
2. Add ice water one tablespoon at a time, stirring gently, until the dough just comes together, about 1 to 2 minutes.
3. Press the dough evenly into a 9-inch pie dish, covering the bottom and sides, and set it aside at room temperature.
4. Heat olive oil in a large skillet over medium heat, add diced onion, and cook until soft and starting to brown, about 5 minutes.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add tomato halves, cut side down, and cook over medium-high heat, stirring occasionally, until the tomatoes break down and the filling is thick and jam-like, about 15 to 20 minutes. The mixture should reduce by about half. Season with salt and black pepper to taste.
7. Preheat the oven to 375°F (190°C).
8. Spread the cooled tomato filling evenly in the crust, then scatter mozzarella and Parmesan over the top.
9. Cover the pie with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for another 15 to 20 minutes until the cheese is melted, the top is light golden brown, and the filling bubbles at the edges, about 165°F (74°C) in the center when checked with an instant-read thermometer.
11. Let the pie rest for 10 minutes before slicing and serving.