Description
A deliciously rustic dish showcasing bright, fresh flavors of summer tomatoes with a flaky crust and creamy cheese filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 4–5 medium tomatoes, sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine flour and a pinch of salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in ice water gradually until the dough forms a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
- While the dough chills, preheat the oven to 400°F (200°C).
- On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the rolled dough onto a baking sheet lined with parchment paper.
- In a separate bowl, combine mozzarella, ricotta, Parmesan, chopped basil, and a pinch of salt and pepper. Spread this mixture over the dough, leaving a 2-inch border.
- Layer the sliced tomatoes on top and fold the edges of the dough over the tomatoes, pleating as you go. Brush the exposed crust with olive oil.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden and the tomatoes are tender. Let cool slightly before slicing and serving.
Notes
Serve warm or at room temperature with a green salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg