Irresistible Creamy Tomato Pie Recipe for Comfort Food Lovers

The first bite of creamy tomato pie is like a warm hug from your favorite blanket on a chilly day. Imagine sinking your fork into a golden, flaky crust, revealing a treasure trove of luscious tomatoes, fragrant herbs, and a rich, creamy filling that dances on your taste buds. It’s comfort food at its finest, calling to mind lazy Sunday afternoons spent with loved ones gathered around the table.

Every time I whip up this delightful dish, I am transported back to my grandmother’s kitchen, where the aroma of roasted tomatoes mingled with laughter and stories. Whether it’s a summer picnic or a cozy weeknight dinner, creamy tomato pie is always the star of the show, promising delightful flavors that leave you craving more.

I still remember the first time I served this creamy tomato pie at a family gathering; the smiles and compliments were endless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Tomatoes: Use ripe tomatoes for the best flavor; heirloom varieties add an incredible depth of taste.

• Heavy Cream: A must for achieving that dreamy creaminess; don’t skimp here!

• Parmesan Cheese: Freshly grated cheese gives a nutty flavor and adds a golden crust.

• Puff Pastry: Store-bought is perfectly fine; it saves time while delivering that flaky goodness.

• Fresh Basil: Choose vibrant green leaves for garnishing; they brighten up every slice with freshness.

• Eggs: They help bind everything together; use large eggs for the best results.

• Onion: A sweet onion enhances the overall flavor profile; sauté until caramelized for extra depth.

• Garlic: Fresh garlic infuses the filling with aromatic goodness; use minced garlic for better distribution.

• Salt and Pepper: Essential seasonings to elevate all flavors in this pie; adjust to your liking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Tomato Pie

Preheat oven to 375°F (190°C). Begin by rolling out your puff pastry into a tart pan. Make sure it’s evenly spread and covers the edges well.

Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onions and cook until translucent and slightly caramelized, about 5-7 minutes.

Add Garlic and Tomatoes: Stir in minced garlic and diced tomatoes. Cook until tomatoes soften and release their juices, approximately 5 minutes. Season with salt and pepper during cooking.

Create the Creamy Filling: In a bowl, whisk together heavy cream, eggs, grated Parmesan cheese, salt, pepper, and freshly torn basil leaves. This mixture should smell heavenly!

Combine Everything Together: Pour the tomato mixture into the prepared pastry crust evenly. Then gently pour the creamy filling over it to create layers of flavor.

Bake to Perfection!: Place in preheated oven and bake for 30-35 minutes or until golden brown on top. You’ll know it’s ready when your kitchen smells divine!

Let cool slightly before slicing into wedges. Serve warm or at room temperature with extra basil sprinkled on top for an irresistible finish. Enjoy every bite of this creamy tomato pie—you deserve it!

Perfecting the Cooking Process

Start by preheating your oven to 375°F, then prepare your crust while you sauté onions and garlic. This sequence helps build flavors while saving time.

Add Your Touch

Feel free to swap out fresh tomatoes for canned ones if you’re short on time. Adding herbs like basil or oregano can elevate the dish’s flavor profile.

Storing & Reheating

To store leftovers, cover them tightly and refrigerate for up to three days. Reheat in a 350°F oven until warmed through for optimal texture.

The first time I made this creamy tomato pie, my friends were skeptical about tomatoes being the star. But as soon as they took that first bite, laughter filled the room—everyone was pleasantly surprised!

FAQ

Can I use different types of cheese in creamy tomato pie?

Absolutely! Goat cheese or feta can add a unique twist to your pie.

How long does creamy tomato pie last in the fridge?

It lasts about three days when stored properly in an airtight container.

Can I freeze creamy tomato pie?

Yes! Just wrap it well and freeze it for up to two months before baking.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Creamy Tomato Pie

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 8

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Description

Creamy Tomato Pie is a delightful comfort dish that combines a flaky crust with a rich filling of ripe tomatoes, aromatic herbs, and creamy goodness. Perfect for family gatherings or cozy dinners, this recipe captures the essence of home-cooked warmth with each bite. Easy to prepare and versatile enough for any occasion, you’ll find yourself returning to this dish time and again.

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Ingredients

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• 2 cups ripe tomatoes, diced (preferably heirloom)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 sheet puff pastry (store-bought)
• ¼ cup fresh basil leaves, torn
• 3 large eggs
• 1 medium sweet onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry into a tart pan, ensuring it covers the edges.
2. Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent and caramelized, about 5-7 minutes.
3. Stir in minced garlic and diced tomatoes; cook for an additional 5 minutes until softened. Season with salt and pepper.
4. In a bowl, whisk together heavy cream, eggs, grated Parmesan cheese, salt, pepper, and torn basil leaves.
5. Pour the tomato mixture into the prepared crust evenly, then gently pour the creamy filling over it.
6. Bake for 30-35 minutes or until golden brown on top. Let cool slightly before slicing.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 290
• Sugar: 4g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 80mg