Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Servings: 8 slices
This simple recipe gives a fun twist to the Southern classic. It’s a very savory pie with tomato, feta, and basil. Serve with a side salad and your favorite wine for the perfect summer meal!
Ingredients
Tomatoes:
salt
3 large tomatoes
Pie Crust:
½ c. butter
1 ¼ c. flour
2 to 4 tbsp ice water
¼ tsp salt
Pie Filling:
1 clove of garlic, minced
2 tsp extra virgin olive oil
1 medium onion, diced
1 c. shredded mozzarella cheese, divided
1 (6-oz.) package of crumbled feta cheese
¾ c. mayonnaise
salt
Pepper
a handful of basil leaves, julienned
How to make Savory Tomato, Feta, and Basil Pie
Tomatoes:
Step 1: Layer the thinly sliced tomatoes in a colander to drain. Make sure to sprinkle each layer with salt and set it aside.
Pie crust:
Step 2: To a food processor, add flour and salt. Then, pulse to combine. In cubes, cut the butter and add them to the flour. Pulse again until blended. On top, sprinkle the flour mixture with a few tbsp of water. Pulse while adding one tbsp water at a time if needed until a dough forms.
Step 3: Take the dough out of the food processor and form it into a ball. Flatten the dough ball into a disk and tent it with plastic wrap. Place in the fridge for 30 minutes.
Filling:
Step 4: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onions and cook until browned, stirring often. Then, add the garlic and continue to cook for 30 seconds more or until aromatic. Sprinkle with salt and take it off the heat. Keep aside to cool.
Step 5: Using paper towels, blot dries the tomatoes after removing them from the colander.
Step 6: Mix mayonnaise with half a cup of mozzarella cheese.
To Assemble the Pie:
Step 7: Prepare the oven. Preheat it to 400 degrees.
Step 8: Take the chilled dough out of the fridge and roll it to around 1/8-inch thickness. In a pie pan, place the dough and trim the excess dough from the edges.
Step 9: With the rest of the half cup of mozzarella cheese, cover the bottom of the pie and top with onions. On top, place a layer of tomatoes and sprinkle with salt and pepper. Over the tomatoes, sprinkle half of the feta and sprinkle half of the basil on top. Next, add another layer of tomatoes, salt, pepper, feta, and basil. For the final layer, cover the basil with a layer of tomatoes and sprinkle with salt and pepper. Lastly, spread the mayonnaise mixture on top.
Step 10: Bake in the preheated oven for approximately 25 minutes or until the top and crust of the pie are deep golden brown. Remove from the oven when done and allow the pie to cool for about 10 minutes before slicing into wedges. Enjoy!
Note:
You can remove the seeds of the tomatoes if you want a less watery pie. Also, drain the feta before blotting dry with paper towels.
Nutrition Info.
Calories: 430 kcal
Ingredients
- Tomatoes:
- salt
- 3 large tomatoes
- Pie Crust:
- ½ c. butter
- 1 ¼ c. flour
- 2 to 4 tbsp ice water
- ¼ tsp salt
- Pie Filling:
- 1 clove of garlic, minced
- 2 tsp extra virgin olive oil
- 1 medium onion, diced
- 1 c. shredded mozzarella cheese, divided
- 1 (6-oz.) package of crumbled feta cheese
- ¾ c. mayonnaise
- salt
- Pepper
- a handful of basil leaves, julienned
Instructions
Tomatoes:
Step 1: Layer the thinly sliced tomatoes in a colander to drain. Make sure to sprinkle each layer with salt and set it aside.
Pie crust:
Step 2: To a food processor, add flour and salt. Then, pulse to combine. In cubes, cut the butter and add them to the flour. Pulse again until blended. On top, sprinkle the flour mixture with a few tbsp of water. Pulse while adding one tbsp water at a time if needed until a dough forms.
Step 3: Take the dough out of the food processor and form it into a ball. Flatten the dough ball into a disk and tent it with plastic wrap. Place in the fridge for 30 minutes.
Filling:
Step 4: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onions and cook until browned, stirring often. Then, add the garlic and continue to cook for 30 seconds more or until aromatic. Sprinkle with salt and take it off the heat. Keep aside to cool.
Step 5: Using paper towels, blot dries the tomatoes after removing them from the colander.
Step 6: Mix mayonnaise with half a cup of mozzarella cheese.
To Assemble the Pie:
Step 7: Prepare the oven. Preheat it to 400 degrees.
Step 8: Take the chilled dough out of the fridge and roll it to around 1/8-inch thickness. In a pie pan, place the dough and trim the excess dough from the edges.
Step 9: With the rest of the half cup of mozzarella cheese, cover the bottom of the pie and top with onions. On top, place a layer of tomatoes and sprinkle with salt and pepper. Over the tomatoes, sprinkle half of the feta and sprinkle half of the basil on top. Next, add another layer of tomatoes, salt, pepper, feta, and basil. For the final layer, cover the basil with a layer of tomatoes and sprinkle with salt and pepper. Lastly, spread the mayonnaise mixture on top.
Step 10: Bake in the preheated oven for approximately 25 minutes or until the top and crust of the pie are deep golden brown. Remove from the oven when done and allow the pie to cool for about 10 minutes before slicing into wedges. Enjoy!
Notes
You can remove the seeds of the tomatoes if you want a less watery pie. Also, drain the feta before blotting dry with paper towels.
