Savory Tomato Feta and Basil Pie!

I wanted to call this delicious recipe Summer Pie, but I didn't for one very important reason. Summer here is different than summer there, so I felt it was best to say that this is tomato season pie! And as soon as large vine ripened tomatoes are in your garden or marketplace, it is time to make Savory Tomato Feta and Basil Pie. 

Seriously, I can not tell you how delicious this dinner pie is!

This was an all hands on deck instant hit at our house. And the perfect way to use up three large tomatoes! It is also the perfect reason to head back to the store or farmer's market for three more large ripe tomatoes...I have to admit it is not the prettiest of dinner pies, but Savory Tomato Feta and Basil Pie is one of the tastiest! And so delicious, you would be remiss is you did not serve this to dinner guests! So make a second pie ASAP and invite your favorite people over to help you enjoy it...

Trying new dinner pies is becoming one of my favorite kitchen pastimes. 

They are always delicious, only take one pan for baking and will serve six to eight people easily. They make a wonderful main course and depending upon the rest of the menu, small wedges make a surprise first course for special occasions. 

Part of the fun of cooking is trying new recipes and sharing that fun with others around your table. And trust me Savory Tomato Feta and Basil Pie is one you will want to share, soon! And the leftovers aren't half bad either...like I said, worthy of going back to the market for more large tomatoes!

And...

While this is not a fussy recipe in any way, it does have a few steps and requires chilling time for the pastry crust. But when you cut this pie, place it on your plate and then take a bite, it will have been totally worth it! I hope you give it a try because if food could make you smile, it would be this Savory Tomato Feta and Basil Pie!

Some additional thoughts on this recipe:

While large tomatoes are called for, you absolutely make this recipe with smaller tomatoes, you will simply need more than three. However the smaller the tomatoes, the more careful you will need to be, in order to serve neat slices of pie. 

The mayonnaise adds richness to the filling, so don't skimp...

If you have a sincere love for basil, use a bit more, I do. 

And please, use your favorite pie crust, if preferred. 

Ingredients needed for this recipe:

• tomatoes
• fresh basil 
• onion
• garlic
• Feta Cheese
• Mozzarella Cheese
• mayonnaise
• oil
• salt
• pepper
• whole wheat flour
• butter

You will also need the following:

• cutting board
• kitchen knife
• silicone spatula
• kitchen spoon
• measuring cups
• measuring spoons
• colander
• cotton toweling or paper towels
• pastry blender or fork
• pie pan
• medium-sized mixing bowl
• small-sized mixing bowl
• medium-sized skillet

Now we are ready to begin!

Savory Tomato Feta and Basil Pie

Savory Tomato Feta and Basil Pie
adapted from hellolittlehome.com
400-degree oven

UPDATED: 08.25.2024

3 large tomatoes, see note above
salt

Pastry:
1 1/4 c flour, we used whole wheat flour, plus more for rolling out the dough 
1/4 t salt
1/2 c butter
2 - 4 T ice water

Filling:
2 t olive oil
1 medium onion diced
1 clove garlic minced
1 c shredded mozzarella cheese, divided
1/2 c mayonnaise
6 oz. crumbled Feta (dry packed)
a handful of fresh basil leaves, julienned
salt and pepper

Wash, dry, and slice the tomatoes. Layer the slices in a colander to drain, sprinkling each layer with salt. Set aside while you prepare the other ingredients.

To make the pie crust, combine the whole wheat flour and salt in a medium-sized mixing bowl. Cut in the butter until the mixture is crumbly. 

Starting with 2 T of the ice water, stir together with a fork until the mixture becomes a ball. Use only as much ice water as needed, making sure you do not use more than the 4 T listed. 

Note: if you prefer, you may use a food processor to mix the dough. 

Roll out the dough and fit it in a 9-inch pie pan.

Trim and flute edges, and place in the refrigerator to chill while preparing other ingredients. Note, chill for at least 30 minutes. 

In a medium-sized skillet heat the olive oil over medium heat, add the onion and garlic, and sauté until soft and fragrant but not browned about 10 minutes. Season with salt and pepper, and set aside to cool.

Take tomato slices out of the colander, and layer with cotton toweling. You want all the excess juices to be taken up with the toweling in order to prevent too much juice in your pie. You may use paper towels if preferred.

In a small mixing bowl, combine the mayonnaise and 1/2 of the mozzarella cheese, and set aside.

Julien cut the basil leaves and set them aside. 

To assemble:

Sprinkle the remaining mozzarella cheese on the bottom of the pie crust.

Add half of the sliced tomatoes over the mozzarella, and season with salt and freshly ground pepper.

Arrange half of the julienned basil over the tomatoes.

Add half of the onion mixture and half of the Feta cheese.

Repeat with the remaining tomatoes, basil, onion mixture, and Feta cheese.

Spoon the mayonnaise mixture on top, and spread gently to the edge of the crust. The mixture will not cover completely, but do not worry it bakes into a lovely top "crust".

Place pie in the oven and bake for 25 - 30 minutes or until the top of the pie and the crust are a rich golden brown. 

Let rest 10 minutes before cutting.

Storage options for Savory Tomato Feta and Basil Pie. Store covered in the refrigerator for up to three days. Do not freeze for longer storage.

UPDATE:  For your convenience, a "copy and paste" version of Savory Tomato Feta and Basil Pie has been included below. 

You may also enjoy: 

Swiss Chard White Bean and Sweet Potato Gratin. 

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Printable "copy and paste" version:

Savory Tomato Feta and Basil Pie
adapted from hellolittlehome.com
400-degree oven

UPDATED: 08.25.2024

3 large tomatoes
salt

Pastry:
1 1/4 c flour, we used whole wheat flour, plus more for rolling out the dough 
1/4 t salt
1/2 c butter
2 - 4 T ice water

Filling:
2 t olive oil
1 medium onion diced
1 clove garlic minced
1 c shredded mozzarella cheese, divided
1/2 c mayonnaise
6 oz crumbled Feta (dry packed)
a handful of fresh basil leaves, julienned
salt and pepper

Wash, dry, and slice the tomatoes. Layer the slices in a colander to drain, sprinkling each layer with salt. Set aside while you prepare the other ingredients.

To make the pie crust, combine the whole wheat flour and salt in a medium-sized mixing bowl. Cut in the butter until the mixture is crumbly. 

Starting with 2 T of the ice water, stir together with a fork until the mixture becomes a ball. Use only as much ice water as needed, making sure you do not use more than the 4 T listed. 

Note: if you prefer, you may use a food processor to mix the dough. 

Roll out the dough and fit it in a 9-inch pie pan.

Take tomato slices out of the colander, and layer with cotton toweling. You want all the excess juices to be taken up with the toweling in order to prevent too much juice in your pie. You may use paper towels if preferred.

In a small mixing bowl, combine the mayonnaise and 1/2 of the mozzarella cheese, and set aside.

Julien cut the basil leaves and set them aside. 

To assemble:

Sprinkle the remaining mozzarella cheese on the bottom of the pie crust.

Add half of the sliced tomatoes over the mozzarella, and season with salt and freshly ground pepper.

Arrange half of the julienned basil over the tomatoes.

Add half of the onion mixture and half of the Feta cheese.

Repeat with the remaining tomatoes, basil, onion mixture, and Feta cheese.

Spoon the mayonnaise mixture on top, and spread gently to the edge of the crust. The mixture will not cover completely, but do not worry it bakes into a lovely top "crust".

Place pie in the oven and bake for 25 - 30 minutes or until the top of the pie and the crust are a rich golden brown. 

Let rest 10 minutes before cutting.

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