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Mozzarella, Pesto and Tomato Pie

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“I was looking for a recipe for tomato pie or tart. I developed my own recipe based on ideas drawn from several sources. The number of tomatoes and amount of mozzarella are just approximations since I mostly made this recipe up. Let this not deter you from trying this one. I tried this one today and the results were so yummm...”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prebake a 9" pie crust according to the package directions until barely golden brown.
  2. Preheat oven to 400 degree farenheit.
  3. Remove from oven and add the shredded cheeses.
  4. Let cool.
  5. Prepare pesto by grinding together all the ingredients and adding enough oil to form a coarse,thick paste.
  6. Core tomatoes and slice into 1/2 inch thick rings.
  7. Salt the slices liberally and place them on paper towels for 30 minutes.
  8. Press slices to extract all the liquid and wipe off as much salt as possible.
  9. Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell).
  10. All the slices you may have might not be needed.
  11. Spread the pesto over the mozzarella in a thick layer to coat the cheese well.
  12. Arrange sliced tomatoes on top and season with salt and pepper.
  13. Bake for 15 min until cheese melts and pie is golden brown.

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