This tangy tomato tart pie is a perfect blend of flavors with a crispy buttery crust, creamy cheese filling, and juicy ripe tomatoes. It's a simple yet impressive dish that can be served as an appetizer or main course. The tangy taste of tomatoes combined with the richness of cheese makes this pie a delightful treat for tomato lovers. With minimal ingredients and easy steps, you can make this lip-smacking tomato tart pie in no time.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 4-5 ripe tomatoes, sliced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh basil leaves, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Directions
- Preheat the oven to 375°F (190°C) and grease a 9-inch tart pie dish.
- In a large bowl, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, 1 tablespoon at a time, and mix until the dough comes together.
- Transfer the dough onto a lightly floured surface and knead gently. Roll out the dough to fit the tart pie dish and transfer it to the greased dish. Press down the dough to form an even layer and trim any excess.
- Arrange the sliced tomatoes in an even layer over the dough.
- In a separate bowl, mix together the mozzarella cheese, Parmesan cheese, mayonnaise, Dijon mustard, basil, parsley, garlic powder, salt, and black pepper.
- Spread the cheese mixture over the tomatoes, covering them completely.
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the cheese is bubbling.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
- Garnish with additional fresh basil leaves if desired.
