Tomato Crumble Pie

Savor the flavors of summer with this irresistibly savory Tomato Crumble Pie! Featuring a buttery pie crust layered with juicy, perfectly seasoned fresh tomatoes, a touch of garlic-infused olive oil, and aromatic basil, this dish strikes the perfect balance between rustic charm and gourmet sophistication. The pièce de résistance is the golden crumble topping made with Parmesan cheese, buttery panko breadcrumbs, and a hint of black pepper, creating a delightful crunch that complements the tender filling. Ready in just over an hour, this recipe is perfect for showcasing vine-ripened tomatoes at their peak. Serve it as a stunning centerpiece for brunch, a light lunch, or a satisfying side dish at dinner. With its vibrant flavors and comforting textures, this Tomato Crumble Pie is a must-try for fans of savory baked goods!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 piece Pie crust (store-bought or homemade)
• 4 large Fresh tomatoes
• 1 tablespoon Olive oil
• 2 cloves Garlic cloves (minced)
• 2 tablespoons Fresh basil leaves (chopped)
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 0.25 cup Parmesan cheese (grated)
• 4 tablespoons Unsalted butter (cold, cubed)
• 0.25 cup Panko breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the pie crust into a 9-inch pie dish and trim the edges. Prick the base with a fork and set aside.

Step 3

Slice the tomatoes into 1/4-inch thick rounds. Arrange them onto a baking sheet lined with paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry.

Step 4

In a small skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute). Set aside to cool.

Step 5

Layer the tomato slices in the prepared pie crust, slightly overlapping. Sprinkle the chopped basil, half the black pepper, and a pinch of salt over the tomatoes. Drizzle the garlic-infused olive oil evenly on top.

Step 6

In a medium mixing bowl, prepare the crumble topping by combining the flour, grated Parmesan cheese, remaining black pepper, and panko breadcrumbs. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Step 7

Sprinkle the crumble mixture evenly over the tomatoes in the pie crust.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the tomatoes are bubbling.

Step 9

Allow the pie to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1058 grams (1058.0g)

Amount per serving	% Daily Value*
Calories	2376

Total Fat 145.10g	186%
Saturated Fat 58.60g	293%
Polyunsaturated Fat 1.30g
Cholesterol 172mg	57%
Sodium 3120mg	136%
Total Carbohydrate 224.00g	81%
Dietary Fiber 15.00g	54%
Total Sugars 19.60g
Protein 51.30g	103%

Vitamin D 0IU	0%
Calcium 786mg	60%
Iron 11mg	59%
Potassium 1734mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 8.5%

Carbs: 37.2%