This Fresh Basil Cherry Tomato Pie captures the taste of summer in every bite. Juicy cherry tomatoes, fragrant basil, and a golden, flaky crust come together with melted cheese for a savory pie that’s as stunning as it is delicious. Perfect as a brunch dish, light lunch, or side for dinner, this easy tomato pie celebrates the beauty of fresh garden ingredients baked to perfection.
Fresh Basil Cherry Tomato Pie
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Fresh Basil Cherry Tomato Pie captures the taste of summer in every bite. Juicy cherry tomatoes, fragrant basil, and a golden, flaky crust come together with melted cheese for a savory pie that’s as stunning as it is delicious.
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 2 cups cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise or Greek yogurt
- ¼ cup fresh basil leaves, chopped
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pan and pre-bake for 8–10 minutes until lightly golden.
- Toss halved cherry tomatoes with olive oil, salt, and pepper. Let them drain on paper towels for 10 minutes to remove excess moisture.
- In a bowl, mix mayonnaise (or yogurt), mozzarella, Parmesan, and chopped basil until creamy.
- Spread half the cheese mixture over the baked crust, add the tomatoes evenly, then top with the remaining cheese mixture.
- Bake for 25–30 minutes, until bubbly and golden brown on top.
- Let cool for 10 minutes before slicing. Garnish with fresh basil leaves.
Notes
Use mixed tomatoes for color, add herbs like thyme or oregano for aroma, or swap in Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Savory Pie
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
Keywords: cherry tomato pie, basil, summer pie, savory tart, cheese pie
Table of Contents
Why You’ll Love It
- Seasonal flavor: Uses sweet, ripe cherry tomatoes and fresh basil.
- Comforting: A golden, cheesy filling inside a buttery crust.
- Versatile: Serve warm, cold, or at room temperature.
- Easy to make: Simple ingredients with restaurant-quality results.
If you love savory baked dishes, try pairing this with our Greek Yogurt Garlic Breadsticks or enjoy it next to a bowl of Feta Tomato Soup for a cozy, tomato-filled meal.
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 2 cups cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise or Greek yogurt
- ¼ cup fresh basil leaves, chopped
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Place the pie crust in a 9-inch pan and pre-bake for 8–10 minutes until lightly golden.
- Prepare tomatoes: Toss halved cherry tomatoes with olive oil, salt, and pepper. Let them drain on paper towels for 10 minutes to remove excess moisture.
- Make the filling: In a bowl, mix mayonnaise (or yogurt), mozzarella, Parmesan, and chopped basil until creamy.
- Assemble the pie: Spread half the cheese mixture over the baked crust, add the tomatoes evenly, then top with the remaining cheese mixture.
- Bake: Bake for 25–30 minutes, until bubbly and golden brown on top.
- Cool and serve: Let cool for 10 minutes before slicing. Garnish with fresh basil leaves.
Tips & Variations
- Use mixed tomatoes: Try combining red, yellow, and orange cherry tomatoes for a colorful presentation.
- Add herbs: Mix in thyme or oregano for extra aroma.
- Make it lighter: Replace mayo with Greek yogurt for a tangy, lower-fat version.
- Cheese swaps: Add provolone or fontina for extra richness.
For another savory bake, check out our Eggplant Casserole Recipe or the creamy Cheesy Rice Recipe.
Serving Suggestions
- Serve with a side salad for a light summer lunch.
- Pair with a chilled glass of white wine or iced tea.
- Cut into smaller wedges for a beautiful appetizer or brunch bite.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven for 10–12 minutes, or until heated through.
- Freeze: Wrap slices individually and freeze for up to 2 months.
FAQs
Can I use regular tomatoes instead of cherry?
Yes, just slice them thinly and remove seeds to reduce excess moisture.
Can I make this pie crustless?
Absolutely! Simply grease your pie pan, pour the filling directly in, and bake until set and golden.
What type of basil works best?
Fresh Genovese basil adds the most classic flavor, but lemon basil brings a refreshing twist.
More to Try
- Roasted Delicata Squash
- Savory Apple Salad
- Italian Pasta Salad
- Sweet Potato Brownies
- Garlic Butter Shrimp
Conclusion
The Fresh Basil Cherry Tomato Pie is a beautiful blend of sweet tomatoes, creamy cheese, and fragrant basil wrapped in a flaky crust. Whether served as the main course or a side dish, this vibrant pie turns everyday ingredients into something truly special. Perfect for summer gatherings or weeknight dinners — it’s a recipe you’ll want to make again and again!