Summer Tomato Pie

adapted from King Arthur Flour


For the Crust:

1 cup flour
¾ cups white whole wheat flour
½ teaspoon salt
1 ½ sticks unsalted butter, chilled
4 to 6 tablespoons ice water

For the Filling:

1/3 cup Dijon mustard
1 pound fresh mozzarella cheese, thinly sliced
2 to 4 medium tomatoes, thinly sliced
tablespoons chopped garlic
1 teaspoon dried oregano
1 pinch sea salt
tablespoons extra virgin olive oil



1. To Make the Crust: Combine the flours and salt in a mixing bowl. Cut in the butter until it is in pea sized pieces. Add the ice water bit by bit until the dough comes together. Shape the pastry into a disk, wrap it in plastic wrap and chill for at least 1 hour.

2. To Make the Pie: Preheat the oven to 400ºF. Roll out the crust and drape it into a 9-inch pie plate, trimming the overhang as needed. Spread the mustard evenly over the base of the interior. Layer the mustard with the mozzarella, followed by the tomato slices, overlapping as needed. Sprinkle the top with the garlic, oregano, salt and pepper. Drizzle the oil over the top. Bake for about 35 minutes.

Naptime Notes

Naptime Recipe Serving ideas

Any kind of mustard would be delicious in this tart. You could also add a layer of ham or use different cheeses to change the taste.


Naptime Stopwatch

20 minutes prep time, 35 minutes baking time


Naptime Reviews

Many thanks to King Arthur Flour for generously inviting me to this event and covered the cost of lodging, food and classes.


More Naptime Recipes

Printed from: