Savory Tomato Feta and Basil Pie!

While this is not a fussy recipe, 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 worth it! I hope you give it a try because if food could make you smile, it is Savory Tomato Feta and Basil Pie!

This was an 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...I have to admit it is not the prettiest dinner pie, but Savory Tomato Feta and Basil Pie is one of the tastiest!

Trying new dinner pies is becoming one of my favorite kitchen pastimes. They are always delicious, only take one pan for baking and serve six to eight people easily. They make a wonderful main course and depending upon the rest of the menu also makes 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 are half bad either...

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

3 large tomatoes
salt

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

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 saute 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. 

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Printable "copy and paste" version:

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

3 large tomatoes
salt

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

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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