Kimme'S Tomato Pie – a delicious recipe with Pie, tomatoes, mozzarella cheese, fresh basil, salt, Extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 400 degrees. Roll out dough and press into a 9-inch pie plate; crimp edges.
2
2. Core and slice tomatoes 1/4 inch thick. Place slices on paper towels to drain for about 30 minutes. Pat tomato slices dry.
3
3. Spread bottom of pastry with 1/3 of the shredded cheese and 1 tablespoon of the basil.
4
4. Cover cheese with half of the tomato slices as evenly as possible. Sprinkle tomatoes with salt and pepper.
5
5. Add another 1/3 of the cheese mixture, another tablespoon of basil, and remaining tomato slices. Sprinkle with salt and pepper. Top with remaining cheese and 1 more tablespoon basil.
6
6. Bake 20 to 30 minutes, or until crust is golden and cheese is bubbly. (Run under the broiler for a minute or two to brown the cheese a bit if you like.)
7
7. Remove from oven. Drizzle with a little olive oil, if desired, and garnish with fresh basil leaves.
8
8. Let stand for about 20-30 minutes to allow juices to set. Slice in wedges and serve warm. (It is also good refrigerated and reheated the next day.)
214
kcal
Calories
12
g
Fat
6
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Pie dough for 1 single-crust 9-inch pie, 3 to 4 large fresh tomatoes, 10 ounces shredded mozzarella cheese (or substitute 2 ounces grated Parmesan cheese for equal amount of the mozzarella), 3 tablespoons chopped fresh basil, plus extra leaves for garnish, and more.
Yes, Kimme'S Tomato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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