Summer Heirloom Tomato Pie
This summery heirloom tomato pie has a crispy phyllo crust, creamy herb cheese, and salty feta. A savory appetizer that everyone will love!
Servings 8
Calories 280kcal
Equipment
- offset spatula
- cutting board
- Pastry Brush
- forks
- 9x13 Rimmed Baking Sheet
- microwave safe bowl
- sharp knife
Ingredients
- 2 pounds heirloom tomatoes
- 1 teaspoon kosher salt
- ½ cup unsalted butter melted and slightly cooled
- 10 sheets frozen phyllo dough thawed
- 1 5.3-ounce package garlic and fine herbs cheese, softened
- Olive oil for drizzling
- ½ teaspoon ground black pepper
- ½ cup crumbled feta cheese divided
- ½ cup grated Parmesan cheese divided
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling
Instructions
- Slice 2 pounds of heirloom tomatoes into ¼-inch-thick slices. Arrange the tomato slices in a single layer on paper towel-lined baking sheets or large trays, then sprinkle them evenly with 1 teaspoon kosher salt. Let the tomatoes rest for 30 minutes, then gently blot both sides with additional paper towels to remove as much moisture as possible.
- Preheat the oven to 375°F. Place a 10-inch tart pan with a removable bottom on a rimmed baking sheet to catch any butter that may drip during baking.
- Place 1 sheet of thawed phyllo dough in the tart pan, allowing the edges to overhang. Lightly brush with some of the ½ cup melted butter, then repeat with the remaining 9 sheets, rotating each one slightly as you layer.
- Gently press the phyllo into the bottom and up the flared sides of the pan. Loosely fold or crinkle the overhanging phyllo around the top edge to create a rustic crust, then brush the edges with any remaining melted butter.
- Prick the bottom of the phyllo crust several times with a fork. Line the crust with parchment paper, fill it with pie weights, and bake at 375°F for 8-10 minutes. Carefully remove the parchment and pie weights. If the bottom still looks wet, return the uncovered crust to the oven for 2-3 minutes, or until it looks dry and the edges are lightly golden.
- Remove the crust from the oven and immediately place evenly spaced dollops of (1) softened 5.3-ounce package of garlic and fine herbs cheese over the warm bottom. Gently spread the cheese into a thin, even layer, leaving about a ½-inch border around the edge. Sprinkle ¼ cup crumbled feta cheese and ¼ cup grated Parmesan cheese over the herb cheese, reserving the remaining feta and Parmesan for the top.
- Arrange the blotted heirloom tomato slices over the cheese layer, slightly overlapping them as needed. Lightly drizzle the tomatoes with olive oil, then sprinkle them evenly with ½ teaspoon ground black pepper. Finish with the remaining ¼ cup crumbled feta cheese and ¼ cup grated Parmesan cheese.
- Return the pie to the oven and bake it at 375°F for 20-25 minutes, or until the phyllo is deeply golden and crisp, the cheeses are lightly browned, and the tomatoes are tender without being surrounded by excess liquid.
- Let the pie cool in the pan for 10 minutes. Carefully remove the outer ring of the tart pan, then garnish the pie with fresh basil leaves and a drizzle of balsamic glaze.
- Slice the heirloom tomato pie with a sharp serrated knife and serve it warm or at room temperature. ENJOY!
Notes
- Salting and thoroughly blotting the tomatoes is one of the most important steps because heirloom tomatoes contain a lot of moisture that could make the phyllo crust soggy.
- The tomatoes should be sliced about ¼ inch thick so they soften during baking without completely breaking down or releasing too much liquid.
- Keep the unused phyllo sheets covered with a barely damp kitchen towel while assembling the crust because exposed phyllo can dry out and crack very quickly.
- Brush the phyllo with a light coating of butter rather than saturating each sheet, since too much butter can make the bottom heavy instead of delicate and crisp.
- Spread the softened herb cheese very gently over the phyllo crust because the thin, crisp layers can tear easily. Adding the cheese in small, evenly spaced dollops as soon as the crust comes out of the oven makes it easier to spread without pressing too firmly.
Nutrition
Calories: 280kcal | Carbohydrates: 24g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 686mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1395IU | Vitamin C: 16mg | Calcium: 121mg | Iron: 2mg