Crispy Tomato Pie

$- 2 cups fresh tomatoes, thinly sliced - 1 cup shredded mozzarella cheese - ½ cup crumbled feta cheese - 1 cup fresh basil leaves, finely chopped - 1 cup all-purpose flour - ½ cup cornmeal - 1 teaspoon baking powder - ½ teaspoon salt - ½ teaspoon freshly ground black pepper - ¼ cup extra virgin olive oil - ½ cup buttermilk (or non-dairy alternative) - 1 tablespoon garlic powder - Zest of 1 lemon - 1 tablespoon balsamic glaze (for finishing touch) When I make crispy tomato pie, I focus on fresh and simple flavors. Using ripe, juicy tomatoes brings out the best taste. Choose tomatoes that are in season for the best results. Slice them thin to allow even cooking. I love the combination of mozzarella and feta cheese. The mozzarella melts beautifully and adds creaminess. Feta brings a salty bite that balances the dish well. Fresh basil gives a nice aroma and taste. It’s a must-have for this recipe! For the crust, I use a mix of flour and cornmeal. It gives a nice crunch. Baking powder helps the crust rise and stay light. The olive oil and buttermilk make the crust tender and moist. Gather these ingredients before you start cooking. This way, you’ll enjoy the process more. You can find the full recipe for crispy tomato pie in the recipe section. - Preheat oven to 400°F (200°C) - Grease a 9-inch pie dish or cast-iron skillet with olive oil Start by heating your oven. This step is key for a crispy crust. While the oven warms up, grab your pie dish or skillet. Coat it well with olive oil. This helps prevent sticking and adds flavor. - Combine flour, cornmeal, baking powder, salt, black pepper, and garlic powder In a large bowl, mix your dry ingredients. Add the flour, cornmeal, baking powder, salt, black pepper, and garlic powder. Stir them well. You want an even blend. This mix creates a tasty base for your pie. - Whisk together olive oil, buttermilk, and lemon zest Now, take another bowl. Whisk the olive oil, buttermilk, and lemon zest together. This mixture adds moisture and zest to your pie. Make sure it is smooth before moving on. - Gradually add wet mixture to dry ingredients Slowly pour the wet mix into the dry ingredients. Stir gently with a spatula. Stop mixing when it's just combined. A few lumps are okay. This keeps the texture light and fluffy. - Spread batter in the prepared dish and layer tomatoes and cheeses Next, spread the batter evenly into your greased dish. Use the spatula to smooth the top. Then, layer the sliced tomatoes over the batter. Make sure they cover the entire top. Sprinkle shredded mozzarella and crumbled feta on top. Finish with chopped basil for added flavor. - Bake for 25-30 minutes until golden brown and cheese is bubbly Finally, place the pie in the oven. Bake it for 25 to 30 minutes. Keep an eye on it. Your pie is ready when it turns golden brown and the cheese bubbles. The smell will be amazing! For the full recipe, including ingredients and measurements, refer to the section above. To get the best crust, mix your dry ingredients well. This helps the pie rise and stay fluffy. The right texture comes from not overmixing. When you add the wet ingredients, stir gently. Make sure your butter or oil is at room temperature. Cold ingredients can make the crust tough. Spices and herbs can make your pie shine. Try adding fresh thyme or oregano for a nice twist. For heat, a pinch of red pepper flakes works well. When it comes to tomatoes, use ripe, in-season ones. Heirloom tomatoes bring a sweet flavor and beautiful colors to your dish. For a stunning presentation, cut the pie into even slices. Place each slice on a colorful plate. Garnish with fresh basil leaves to add a pop of green. You can serve it with a side salad or grilled veggies. A light balsamic vinaigrette pairs nicely to enhance the meal. For the full experience, serve with crusty bread to soak up the flavors. {{image_4}} You can change the cheese in this pie. Try using cheddar or goat cheese. Each cheese gives a new taste. You can also add more veggies. Zucchini or bell peppers work great. This makes the pie colorful and packed with flavor. If you need a gluten-free pie, use gluten-free flour and cornmeal. This swap keeps the texture nice. You may need to adjust the wet ingredients too. Use a bit more buttermilk to keep the batter moist. Make this pie shine with seasonal veggies or herbs. In summer, use fresh corn or basil. In fall, add squash or sage for a warm touch. You can even turn this into a breakfast dish. Add eggs and serve with a side of fruit for a tasty brunch. To store leftovers of your crispy tomato pie, let it cool completely. Then, slice it into pieces for easy storage. Place the slices in an airtight container. You can also cover the pie with plastic wrap. Store it in the fridge. It stays fresh for up to 3 days. If you want to freeze portions of crispy tomato pie, slice it first. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. This helps keep them fresh and prevents freezer burn. You can freeze the pie for up to 3 months. When you want to enjoy it, take a slice out. Thaw it in the fridge overnight. For reheating, use the oven. Preheat it to 350°F (175°C). Bake the pie for about 15-20 minutes. This warms it up and keeps it crispy. Yes, you can prepare crispy tomato pie in advance. To do this, follow these tips: - Prep and refrigerate: Make the pie, then cover it with plastic wrap. Store it in the fridge for up to 24 hours. - Reheat before serving: Bake the pie at 350°F (175°C) for about 15-20 minutes. This warms it through and keeps it crispy. - Freezing option: You can also freeze the unbaked pie. Wrap it well and store it in the freezer for up to three months. Bake it straight from frozen, adding about 10 minutes to the baking time. Crispy tomato pie pairs well with many sides. Here are a few suggestions: - Fresh salad: A light green salad with vinaigrette adds a fresh touch. - Garlic bread: This pairs nicely with the pie's flavors and adds crunch. - Roasted vegetables: Seasoned and roasted veggies bring color and nutrients to your meal. - Chilled soups: A cold soup, like gazpacho, can balance the warmth of the pie. To check if the crispy tomato pie is done, look for these visual cues: - Golden crust: The crust should be a nice golden brown color. - Bubbly cheese: The cheese on top should be melted and bubbling. - Firm filling: Gently jiggle the pie. The filling should be set, not wobbly. These signs will help ensure you enjoy a perfectly baked pie. For the full recipe, check out the detailed instructions above. In this blog post, we explored how to make a delicious crispy tomato pie. We covered fresh ingredients, pantry staples, and detailed steps to create this tasty dish. You also learned tips for perfecting the crust and enhancing flavors. With options for ingredient swaps and gluten-free versions, there's room to customize. Finally, I shared how to store leftovers and suggestions for serving. Enjoy making this dish, and remember, it’s all about fresh ingredients and your personal touch. You’ll impress everyone at the table!$

Indulge in the delightful flavors of a Crispy Tomato Pie that will have everyone asking for seconds. This easy recipe combines fresh tomatoes, gooey mozzarella, and zesty feta for a perfect bite. With a crispy crust and a hint of basil, it’s a dish that shines at any gathering. Ready in just 45 minutes, it’s perfect for weeknight dinners or impressing guests. Click through to discover the full recipe and elevate your cooking game!

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Ingredients

2 cups fresh tomatoes, thinly sliced

1 cup shredded mozzarella cheese

½ cup crumbled feta cheese

1 cup fresh basil leaves, finely chopped

1 cup all-purpose flour

½ cup cornmeal

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup extra virgin olive oil

½ cup buttermilk (or a non-dairy milk alternative)

1 tablespoon garlic powder

Zest of 1 lemon

1 tablespoon balsamic glaze (for finishing touch)

Instructions

Begin by preheating your oven to 400°F (200°C). Prepare a 9-inch pie dish or cast-iron skillet by greasing it generously with olive oil to prevent sticking.

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and garlic powder until they are fully combined, ensuring an even distribution of the dry ingredients.

In a separate bowl, mix together the olive oil, buttermilk, and lemon zest. Whisk until the mixture is smooth and well incorporated.

Gradually pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; the mixture should remain thick and slightly lumpy—avoid overmixing for the best texture.

Transfer the batter into the prepared pie dish, using a spatula to evenly spread it out and smooth the top to create an even base for your pie.

Arrange the sliced tomatoes artfully over the batter, ensuring they cover the entire surface, which enhances both flavor and visual appeal.

Generously sprinkle the shredded mozzarella cheese and crumbled feta cheese on top of the tomatoes, followed by the finely chopped basil leaves for a fragrant finish.

Place your pie into the preheated oven and bake for 25-30 minutes. Keep an eye on it; it's ready when the crust turns a delightful golden brown and the cheese is bubbly with a hint of browning on top.

Once baked to perfection, remove the pie from the oven and allow it to cool for approximately 10 minutes on a wire rack. This cooling period makes slicing easier and helps the pie set.

Just before serving, drizzle a beautiful balsamic glaze over the top of the pie for an extra layer of flavor, elevating its taste.

- Presentation Tips: Serve slices of the pie on individual plates garnished with a sprinkle of fresh basil leaves and, if desired, an additional drizzle of balsamic glaze for an impressive finish.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6