This Savory Tomato, Feta, and Basil Pie is a delicious twist on the Southern classic!
Course: Main Course
For Pie Crust:
2 to 4tablespoonsice water
For Pie Filling:
2teaspoonsextra virgin olive oil
1cupshredded mozzarella cheese,divided
1(6-ounce) packagecrumbled feta cheese
handful of basil leaves,julienned
Thinly slice the tomatoes and layer in a colander to drain, sprinkling each layer with salt. Set aside while you prepare the other ingredients.
Make pie crust:
Add the flour and salt to a food processor and pulse to combine.
Cut butter into cubes and add to flour. Pulse into well combined.
Sprinkle flour mixture with a couple tablespoons of water. Pulse until a dough forms, adding more water (one tbsp. at a time), if necessary.
Remove dough from food processor. Shape into a ball, then flatten it into a disk.
Cover dough in plastic wrap and refrigerate for 30 minutes.
Heat olive oil in a medium skillet over medium heat, then add onions and saute until browned.
Stir garlic into onions and cook until fragrant, about 30 seconds. Season with salt and remove from heat. Set aside to cool.
Take tomatoes out of colander and blot dry with paper towels.
Combine mayonnaise and ½ cup mozzarella cheese.
Preheat oven to 400 degrees.
Remove chilled dough from refrigerator and roll it out about ⅛ inch thick.
Place the dough in a pie pan and trim any excess dough from the edges.
Cover bottom of pie with remaining ½ cup mozzarella cheese.
Top mozzarella with onions.
Place a layer of tomatoes over the onions. Season with salt and pepper.
Sprinkle half the feta over the tomatoes.
Cover the feta with half of the basil.
Add another layer of tomatoes, salt, pepper, feta, and basil (in that order).
Cover the basil with a final layer of tomatoes, season with salt and pepper.
Spread the mayonnaise mixture over the top of the pie.
Place pie in oven and bake for about 25 minutes or until top of pie and crust are a deep golden brown.
Let pie cool for about 10 minutes, then cut into wedges and serve. Enjoy!
This make a very juicy pie. For a less watery pie, remove the tomato seeds before slicing them. Also, if you use feta that has been packed in water, drain it very well (and blot dry) before adding to the pie.