Heirloom Tomato and Mozzarella Pie with Herbed Crust

The crust makes memorable this simple pie of tomatoes and cheese.

The surplus of cherry tomatoes has finally dwindled at our home to the last few treasures ripening inside. Thursday, we had a 65-degree day, and I let myself think perhaps my struggling cherry tomato plants might offer up something new. This morning? A frost, our first, way later than ever!

Heirloom tomatoes

Armed with some lovely heirlooms from the farm stand, I decided that I needed to finally say farewell to summer, and that meant tomatoes and basil, with a little fresh mozzarella thrown in for good measure.

So, tomato pie it was –– a baked, one-crust pastry shell, filled with cheese and tomatoes, and warmed though until the cheese melts and the tomatoes soften. Simple, delicious, and always a hit.

I had an extra disc of the herbed pastry because I had just made a sweet pie, and I thought this might add a nice dimension to the tart.

Everything I need: tomatoes, cheeses, capers, garlic, and the pastry of course. In this version, I also added caramelized onion.

The pie itself is one of our favorite recipes, served at room temperature, or even cold, it can take its place as an appetizer, a starter, a lunchbox or picnic treat, or a main course with a little salad. It is also really simple.

The addition of the rosemary crust was a hit! If you are entertaining, this is one of the best dishes to make a day ahead for a stress-free party. Use the full recipe to make a rimmed baking sheet sized tart and cut into little squares.

Choose tomatoes that are ripe, but still firm. Use your favorites. I think a mix of varieties with different flavors and colors is nice in this dish.

Tomato pie ready for the oven

Tomato and Mozzarella Pie with Rosemary Lemon Crust

1 rosemary and lemon pie crust 

3 large tomatoes and a few cherry tomatoes if you have them

1 ball fresh mozzarella cheese

2 tbsp. extra-virgin olive oil

1 tbsp. capers

2 cloves crushed garlic

A few basil leaves, torn

Salt and pepper

Blind bake the pastry shell:  Roll out your pastry and fill your pie dish, finishing the edges any way you like. Crumple up (to make pliable) a piece of parchment paper large enough to fill the pan with some ample hang over to make removal easy.

Fill this with pie weights, dried beans, dried rice etc., to weigh it down and keep the pastry from buckling in the middle. Bake at 350 for 20 minutes, then carefully remove the parchment and weights. Return the pastry to the oven and continue cooking for another 15 minutes or until lightly browned. Set aside to cool.

Place the tomato slices on a clean kitchen towel or paper towels and let them drain. This is essential or your pie will be watery.

Once the pie crust is baked, and the tomatoes drained, It’s all about assembly.

Spread out the slices of mozzarella in the bottom of the pie shell. Arrange the tomato slices over the cheese.

Mix together the olive oil, capers, and garlic and drizzle this over the pie. Add some salt and pepper and a little of the basil, finely minced.

Return the pie to the oven and bake for 20 minutes or so, until the tomatoes look nicely softened and the cheese is melted.

Let cool, and sprinkle with some fresh basil, torn, and some grated Parmesan if you like.

Serve at room temperature.

tomato pie slice
A slice of delicious!

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41 Comments Add yours

  1. Oh my word, that’s GORGEOUS!!!!

  2. Sounds amazing, especially with the lemon rosemary crust!

    1. The crust really adds something!

    1. Thank you for stopping by!

      1. Oh my pleasure 😇

  3. simplywendi says:

    looks amazing.

      1. simplywendi says:

        🙂 you are very welcome Dorothy!

  4. Love it! Amazing! 🙂💙 If you want, read our articles about the origin and history of many famous desserts! http://www.eatdessertfirstgreece.com 🙏 If you like them follow us! We will follow you too!💜

    1. Thank you, it is one of our favorites.

  5. Sheryl says:

    The pie is beautiful. I like how you used a variety of different types of heirloom tomatoes.

    1. They are so pretty! Plus, each tomato has a slightly different flavor. I put the little cherries around because they are so sweet, they balance out the tomatoes that are slightly more tart.

  6. This looks amazing! Just love heirloom tomatoes.

    1. They taste “real” even better than real!

  7. eponine3 says:

    What a wonderful pie! I want to make one!

    1. It is a fun pie to make, and with tasty rewards!

  8. Too Good! A treat for the eye as well!!

    1. It really is pretty!

  9. sherry says:

    i love the sound of the rosemary and lemon crust. and this looks so pretty too. i’m not a tomato fan but this just looks so lovely …

    1. Thank you so much, that means a lot coming from a non-tomato person!

  10. Capers. Mmmm. 🍃🍅

    1. I think I could eat capers by the spoonful!

      1. Right? I always have them on hand. 🤣

  11. I love tomato tarts. YUM!

    1. They are so simple, and so delicious! Never any leftovers!

      1. I know, right?! 🙂

  12. What a yummy invite!❤️

    1. I’ll save you a piece!

  13. terrepruitt says:

    Yum! And it looks so beautiful!

    1. Thank you so much!

  14. You are kind. ❤️ …My heart has the perfect taste buds for this dish. I truly hope to make your heirloom mozzarella pie. ))😋((

    1. Please let me know if you do!

  15. It is so pretty 🙂 I love heirlooms but is very difficult to find them in Singapore…

    1. Do you have access to any vine-ripened tomato, heirloom or not?

      1. Yes, I can find them in the supermarket….almost everything in Singapore is imported but I always try to buy the fruits and veggies from nearby…I can find the cherry tomatoes vine-ripened but not the heirloom….

      2. You can certainly do the tart with cherry tomatoes, I have, and it is delicious. And yes, it is always best to eat as local as possible!

  16. so simple and so delicious 🙂

    1. Simple is often the best!

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