Description
A delightful twist on the classic Caprese salad, encased in a flaky, buttery crust, perfect for gatherings.
Ingredients
Scale
- 1 Recipe Homemade Pie Crust
- 2 Roma Tomatoes, sliced into 12 thin slices
- 8 ounces Fresh Mozzarella, sliced
- 1/2 cup Fresh Basil Leaves
- 2 large Eggs, at room temperature
- 1/4 cup Heavy Whipping Cream
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out homemade pie dough into a circle about 14 inches in diameter.
- Transfer the rolled-out dough to the lined baking sheet.
- Layer sliced tomatoes, mozzarella, and basil in overlapping circles, leaving edges exposed.
- Fold the edges of the dough over the filling, creating pleats.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper, then brush on the dough edges.
- Pour remaining egg mixture over the filling.
- Bake for 35 to 40 minutes until golden brown and bubbly.
- Cool for 5 minutes before slicing and serving warm.
Notes
Store leftovers in an airtight container for up to 3 days. For a vegan option, substitute mozzarella with cashew cheese and use flax eggs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg