Grandma's Hearty Tomato and Cheese Pie

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 4 large tomatoes, sliced 4 large tomatoes, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• Fresh basil leaves for garnish Fresh basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. 5.
   Add the sliced tomatoes, dried oregano, dried basil, dried thyme, salt, and pepper to the skillet. Cook for about 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
6. 6.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess.
7. 7.
   Pour the tomato mixture onto the prepared crust and spread it evenly. Top with the shredded mozzarella cheese.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9. 9.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes as a substitute.
• Mozzarella cheese — Opt for fresh mozzarella or low-moisture mozzarella for a creamy and melty texture.

Tips & Tricks

• For a crispier crust, blind bake the pie crust for 10 minutes before adding the tomato sauce and cheese.
• Experiment with different types of cheese, such as cheddar or provolone, to add a unique twist to the recipe.
• Sprinkle some grated Parmesan cheese on top of the mozzarella for an extra layer of flavor.
• Serve the pie warm or at room temperature for the best taste and texture.
• Leftovers can be refrigerated and reheated in the oven for a few minutes to maintain their crispness.

Serving advice

Serve Grandma's Hearty Tomato and Cheese Pie as a main dish accompanied by a fresh green salad. It is also delicious as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Present the pie on a rustic wooden cutting board or a decorative pie dish. Garnish with fresh basil leaves to add a pop of color. Cut the pie into wedges and serve it with a spatula or pie server to maintain its shape.