Savory Tomato, Feta and Basil Pie

Wow, Tomato and Pizza lovers celebrate! This Savory Tomato, Feta, and Basil Pie is a delicious twist on the Southern classic! Amazing dish for a summer lunch. Serve with a spinach salad and white wine for a delicious combination!

Savory Tomato, Feta, and Basil Pie

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hrs 10 mins

Servings: 8 slices

Ingredients

For Tomatoes:

3 large tomatoes

salt

For Pie Crust:

1 1/4 cups flour

1/4 tsp salt

1/2 cup butter

2 - 4 tbsp ice water

For Pie Filling:

2 tsp extra virgin olive oil

1 medium onion, diced

1 clove garlic, minced

1 cup shredded mozzarella cheese, divided

3/4 cup mayonnaise

1 (6-oz.) package crumbled feta cheese

handful of basil leaves, julienned

salt

pepper

Instructions

Prepare tomatoes:

Thinly slice the tomatoes and layer in a colander to drain, sprinkling each layer with salt. Set aside while you prepare the other ingredients. Blot the tomatoes between paper towels to remove excess water.

Make pie crust:

Add the flour and salt to a food processor and pulse to combine.

Cut butter into cubes and add to flour. Pulse into well combined.

Sprinkle flour mixture with a couple tablespoons of water. Pulse until a dough forms, adding more water (one tbsp. at a time), if necessary.

Remove dough from food processor. Shape into a ball, then flatten it into a disk.

Cover dough in plastic wrap and refrigerate for 30 minutes.

Prepare filling:

Heat olive oil in a medium skillet over medium heat.

Add onions and saute until browned.

Stir garlic into onions and cook until fragrant, about 30 seconds.

Season with salt and remove from heat. Set aside to cool.

Take tomatoes out of colander and blot dry with paper towels.

Combine mayonnaise and 1/2 cup mozzarella cheese.

Assemble Pie:

Preheat oven to 400 degrees.

Remove chilled dough from refrigerator and roll it out about 1/8 inch thick.

Place the dough in a pie pan and trim any excess dough from the edges.

Prebake crust for 5 minutes, remove and let crust cool to room temperature.

Cover bottom of pie with remaining 1/2 cup mozzarella cheese.

Top mozzarella with onions.

Place a layer of tomatoes over the onions. Season with salt and pepper.

Sprinkle half the feta over the tomatoes.

Cover the feta with half of the basil.

Add another layer of tomatoes, salt, pepper, feta, and basil (in that order).

Cover the basil with a final layer of tomatoes, seasoned with salt and pepper.

Spread the mayonnaise mixture over the top of the pie.

Place pie in oven and bake for about 25 minutes or until top of pie and crust are a deep golden brown.

Let pie cool for about 10 minutes, then cut into wedges and serve. Enjoy!

Notes

This makes a very juicy pie. For a less watery pie, remove the tomato seeds before slicing them. Also, if you use feta that has been packed in water, drain it very well (and blot dry) before adding to the pie.

Posted to Urban Cowgill Recipes

Credits to Ginnie from Hellolittlehome.com

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Urban Cowgill

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