Flavorful Cherry Tomato Pie
This Fresh Basil Cherry Tomato Pie is a vibrant, savory celebration of summer produce. The combination of sweet, roasted cherry tomatoes, fragrant basil, and creamy, melted cheese creates a stunning centerpiece that’s as delicious as it is beautiful.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Ingredients
Scale
- 1 ready-to-use pie crust (refrigerated or, if frozen, thaw for 20 minutes)
- 1 1/2 cups shredded fontina cheese (or your preferred mix, with the option to add 1/2 cup more)
- 1/3 cup chopped fresh chives
- 1/2 cup mayonnaise
- 2 pints cherry tomatoes (cut in half, or quartered if larger)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves (washed and thinly sliced into ribbons)
Instructions
- Prepare the Crust: Preheat your oven to 375°F (190°C). Unroll or press your ready-to-use pie crust into a standard 9-inch pie plate. Crimp or flute the edges decoratively. For a crispier bottom crust, I always pre-bake it for 8 minutes. (Pro tip: Prick the bottom and sides with a fork and line with parchment paper filled with pie weights or dried beans to prevent puffing).
- Mix the Creamy Base: In a medium bowl, combine the shredded fontina cheese, chopped chives, and mayonnaise. Stir until thoroughly incorporated. This mixture acts as a rich, stable binder for the tomatoes. Experts recommend using full-fat mayonnaise here, as its emulsified structure creates a creamier, more cohesive filling that won't separate during baking.
- Prepare the Tomatoes: Wash and thoroughly dry the cherry tomatoes. Halve them (or quarter larger ones) and place them in a separate bowl. Toss with the kosher salt and black pepper. Salting the tomatoes now helps draw out a bit of excess moisture, which is a key technique to prevent a soggy crust. In my tests, this simple step improves the final texture significantly.
- Assemble the Pie: Spread the creamy cheese mixture evenly over the bottom of your prepared pie crust. Next, arrange the seasoned cherry tomatoes, cut-side up, in a single, tightly packed layer over the cheese. This method ensures every bite is packed with tomato flavor and creates a beautiful, mosaic-like top.
- Bake to Perfection: Place the pie on the center rack of your preheated oven. Bake for 30-35 minutes. You’re looking for the crust to be a deep golden brown and the filling to be bubbly around the edges. The tomatoes will soften and their sugars will caramelize slightly, unlike raw applications where their flavor remains sharp.
- Garnish and Rest: Once baked, carefully remove the pie from the oven. Immediately sprinkle the thinly sliced fresh basil ribbons over the hot surface. The residual heat will wilt the basil perfectly, releasing its aroma without turning it black. Let the pie rest for at least 15 minutes before slicing. This resting period is crucial for the filling to set, ensuring clean slices.
Find it online: https://thecookingjournal.com/fresh-basil-cherry-tomato-pie/