Mediterranean Tomato Pie
We’ve taken traditional Southern Tomato Pie and given it an ultra flavorful Italian makeover. Creamy Il Villaggio Mozzarella and savory Ricotta Salta make this pie a cheesy delight.
Ingredients
- 1 9″ frozen piecrust, thawed
- 3 medium tomatoes, cut into ¼” slices
- 1 medium onion, minced
- 2 tbsp. unsalted butter
- 2 large gloves garlic, minced
- 1 tsp. dried basil
- 1 tbsp. extra-virgin olive oil
- ¼ each salt and ground black pepper, plus more salt for tomato preparation
- 2 oz. Il Villaggio Ricotta Salata cheese, crumbled (1/2 cup)
- 8 oz. Il Villaggio Mozzarella cheese, sliced ⅛” thick
At a glance
Recipe type: Dinner
Instructions
- Preheat oven to 400 F. Place piecrust on baking sheet and prick bottom with a form. Bake for 8 minutes. Cool.
- Reduce oven temperature to 375 F. Meanwhile, sprinkle tomatoes lightly with salt and place on paper towels for 20 minutes to absorb excess liquid.
- In a medium skillet, cook onion in melted butter until tender, about 2 minutes. Add garlic; cook 1 minute, then add basil, salt, and pepper.
- Spread Ricotta Salata into bottom of piecrust, and spoon onion mixture on top. Place alternating, slices of tomato and mozzarella in a circle on top, overlapping slightly, and brush top with olive oil.
- Bake for 20-25 minutes. Cool 10 minutes before slicing. Makes 1 pie.
