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This italian tomato pie will become one of your favourite. An easy savoury tart made with fresh tomatoes, onions, cheese and basil. Perfect to serve for meatless monday as a main dish with a salad on the side.
I made this pie for my husband and his mom. One day per week he takes our dog and go to our house in the country side. My mother in law spend the summer there because here in the city the weather gets unbearable hot. He will head there to visit his mom, buy some groceries and generally to enjoy a “free day”.
So every week I made and pack some dishes for them to enjoy. Those dishes of course, have to be easy to carry and somehow fresh so they won’t have to re-heat them.
Italian tomato crostata – the recipe
Cut tomatoes, if they’re cherry you can just cut them in halves; if they’re regular tomatoes, slice them.
Place tomatoes on a colander and sprinkle with salt. Let them drain their juices for about one hour.
Make the crust: Cut butter into small bites, place in a plate and put it in the freeze for 5 minutes.
Sift the flours, put them in a food processor. Add the yolk, butter, salt and basil. Work for 3-4 seconds to achieve a crumby dough.
Place the dough in a working surface and quickly knead it with 2 or 3 tablespoon of cold water to combine everything into a compacted dough.
Make ball, wrap it with cling film and place it in the fridge for 15 minutes.
Grease a pie pan. You can use a rectangular 36x12cm (15×5″) or a round one of 23-25cm (9-10″) . Place the dough on the pan and cut off the excess. Pinch the dough with a fork.
Line the pie with parchment paper and fill with ceramic pie weights. You can also use uncooked beans or rice; don’t worry, you can keep those and use them over and over every time you’re blind baking.
Bake for 15 minutes at 190°C / 375F, take off the weights and bake again for another 10 minutes. Take off from the oven and let it cool lightly while preparing the filling.
In a small pan heat up 2 tsp of extravirgin olive oil. Add onions and sauté over medium heat for about 3 minutes or until onions are tender. Set aside.
Crack the egg onto a medium bowl, add the white egg, cream, milk, and chopped basil. Season with salt and pepper and whisk until combined. Mix in cheese.
Place onions on the pie bottom. Pour half of the cream mixture, then distribute the tomates all over. Add the remaining cream and eggs mixture.
Bake at 190°C / 375F for about 13-15 minutes or until you see the tomatoes are lightly roasted.
Let the pie cool to room temperature before slicing.
- You can use any type of tomatoes, as far as you let them drain for about one hour.
- Even though I also share the recipe for the pie crust; truth is, you can make it with a store-bought one. Or even make it gluten free, egg free, vegan pie crust, etc. Just pay attention to the cooking time since they may vary from crust to crust.
- If you don’t know what blind baking means, you can read this wonderful article about it.
- Check out our guide to make Pasta Frolla at home, it may help to make this italian tomato pie!
Can you freeze tomato pie?
I strongly don’t recommend freezing this italian tomato pie. Filling doesn’t hold well when defrosted. But, you can absolutely freeze the crust dough and use it later. It last about 3 months in the freeze.