This tasty pie features fresh tomatoes and fragrant basil, all nestled in a crunchy Parmesan and rosemary crust. Perfect for a quick meal or a lovely side dish!
Honestly, this pie is a hit at my house. It’s amazing how such simple ingredients come together to make something so delicious! I love serving it warm with a salad. 😊
Key Ingredients & Substitutions
Gluten-Free Flour: A gluten-free all-purpose blend is key for the crust. If you need a substitute, homemade blends with almond flour or oat flour can also work, though textures might differ.
Parmesan Cheese: Freshly grated Parmesan is best for flavor. Can’t find it? Try Pecorino Romano for a sharper taste, or nutritional yeast for a dairy-free alternative.
Ricotta Cheese: This soft cheese adds creaminess. If you need a lighter option, cottage cheese works well when blended until smooth. For a dairy-free version, use tofu blended with a bit of lemon juice.
Fresh Basil: Fresh basil is a must for flavor. If it’s not available, a teaspoon of dried basil will do, but use less since dried herbs are more concentrated.
Tomatoes: Ripe tomatoes are crucial for sweetness. If they’re out of season, canned tomatoes (drained) can be a good substitute. Just make sure they’re not too watery!
How Do You Achieve a Crunchy Crust?
Getting a perfect crust can be tricky. Here are tips to ensure it turns out crispy:
- Use cold ingredients—keep the butter and water ice-cold. This helps a flaky texture.
- Don’t rush the chilling time. Resting the dough allows it to firm up, which helps prevent shrinkage in the oven.
- Roll the dough evenly to ensure it bakes uniformly. If patches are too thick, they may not cook right.
- Consider pre-baking (blind-baking) the crust for about 10 minutes before adding filling. This will help it stay firm and add a satisfying crunch!
Happy cooking, and enjoy this delightful cheese pie with friends and family!
Easy Gluten-Free Tomato Basil Cheese Pie with Parmesan Rosemary Crust
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold unsalted butter, cut into small pieces
- 3-4 tablespoons ice-cold water
For the Filling:
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- 2 medium ripe tomatoes, sliced about 1/4 inch thick
How Much Time Will You Need?
This delicious pie takes about 20 minutes of prep time and about 40 minutes to bake. Including chilling the dough, plan for about 1 hour and 30 minutes overall, making it great for a cozy weekend meal!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by mixing together the gluten-free flour, grated Parmesan, rosemary, salt, and pepper in a large bowl. Add the cold butter and use either a pastry cutter or your fingers to mix everything until it looks like coarse crumbs. This gives the crust a nice texture!
2. Form and Chill the Dough:
Next, slowly add ice-cold water, about a tablespoon at a time, mixing until the dough starts to come together. Once formed, mold it into a disc, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes. This helps the butter solidify, giving you a flaky crust.
3. Preheat and Prepare the Pie Plate:
While your dough chills, preheat your oven to 375°F (190°C) and grease a 9-inch pie plate or tart pan lightly. This will prevent sticking and make it easier to serve.
4. Roll Out the Dough:
Once your dough has chilled, roll it out on a lightly floured surface until it’s about 1/4 inch thick. Carefully transfer the dough to your pie plate, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
5. Prepare the Filling:
In a medium bowl, mix together ricotta, mozzarella, Parmesan, egg, chopped basil, and a sprinkle of salt and pepper. Stir until everything is well combined and smooth.
6. Assemble the Pie:
Pour the cheese mixture into your prepared crust, spreading it evenly across the surface. Then, layer the sliced tomatoes artfully over the filling, slightly overlapping them if desired. A sprinkle of salt and pepper on top of the tomatoes enhances their flavor!
7. Bake to Perfection:
Bake the pie in the preheated oven for about 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
8. Cool and Serve:
Once done, take the pie out of the oven and let it cool for a few minutes before slicing. This resting time makes it easier to serve! Enjoy it warm or at room temperature, garnished with extra fresh basil if you like.
Dig in and enjoy your savory, fresh, and gluten-free Tomato Basil Cheese Pie with a fragrant Parmesan Rosemary Crust! This dish is sure to impress everyone at the table!
FAQ for Easy Gluten-Free Tomato Basil Cheese Pie
Can I Use a Different Type of Cheese?
Absolutely! While ricotta and mozzarella work beautifully, you can substitute with other cheeses like cottage cheese or feta for a different flavor profile. Just keep in mind that this may change the texture slightly.
How Should I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 15 minutes or until warmed through. You can also microwave individual slices for about 1-2 minutes.
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie in advance! Assemble it the day before and keep it covered in the refrigerator. Just bake it when you’re ready to enjoy. It’s also great served at room temperature!
What If I Don’t Have Fresh Basil?
If fresh basil isn’t available, you can use dried basil instead. Use about 1 teaspoon of dried basil for every tablespoon of fresh basil called for in the recipe. The flavor will be slightly different but still tasty!
