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Tomato Pie

Servings: 2


  • 1 ready made pie crust I used Pillsbury
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons extra virgin olive oil I used a Misto to apply small amounts of olive oil
  • pinch of kosher or sea salt to taste
  • pinch of freshly ground pepper to taste
  • 1/4 teaspoon garlic powder or to taste
  • 3-4 Roma tomatoes sliced into 1/4 inch slices
  • 1/3 cup of shredded Parmesan Cheese


  • Preheat the oven to 400°F.
  • Use a pie plate or a baking sheet lined with parchment paper.
  • Using a Misto or non-stick spray, lightly dust the bottom of the pie plate or baking sheet with oil. Roll out dough according to package instructions.
  • Slice tomatos 1/4" thick.
  • Sprinkle the bottom of the pie crust with a small amount of cheese. Layer the sliced tomatoes in the center of the dough leaving an 1 1/2" of dough free of oil for folding over.
  • Sprinkle salt, pepper, garlic powder and basil over tomatoes. Then top with remaining cheese.
  • Fold the dough up over the tomatoes and crimp the edges. (The center of the tomatoes will not be covered.)
  • Bake for 15-20 minutes or until the dough is golden brown. Remove from the oven. Allow to cool before serving. Serve at room temperature or slightly warm.