Rustic Tomato & Basil Pesto Pie

Posted by Kelle Barnard on

The most perfect, easy, & fast dinner that will help to use up those little bits & bobs laying around the fridge & pantry. This classic and rustic tomato galette (aka PIE) has all the late summer harvest flavors that says that fall is JUST around the corner!


  • 3-4 medium-small tomatoes (I used a combo on Roma, cutting garden tomatoes & cherry tomatoes, what I had that needed to be used)
  • kosher salt
  • 1 uncooked pie crust (homemade or store bought)
  • 8 oz cream cheese, (could use a combo of any soft cheeses: ricotta, cream cheese, goat cheese, cream cheese, etc...)
  • 1/4 c. shredded Italian cheese blend (could use any combo of Parmesan, mozzarella, gruyere, manchego, provolone, etc...)
  • 1-2 T. Mama Va's Homemade Pesto (or store bought)
  • 1 egg yolk
  • 1 tb flour
  • pepper
  • 3 slices of thinly cut prosciutto (could use 3-4 slices of crumbled, cooked bacon)
  • 1 beaten egg for egg wash


  1. Preheat the oven to 400ºF.
  2. Slice the tomatoes then lay them out on a paper towel and sprinkle with salt so that some moisture drains out of them while you are preparing the other elements.
  3. Roll out the pie crust onto a parchment lined baking sheet.
  4. Mix together cream cheese, shredded cheese, pesto, egg yolk, flour, and pepper until smooth and well-combined.
  5. Cut prosciutto into thin strips.
  6. Spread the filling evenly in the middle of the pie crust leaving a 1.5"-2" border of dough around the edge.
  7. Layer in your sliced tomatoes directly on top of your cheese mixture. 
  8. Fold over the edges and pleat. Scatter prosciutto over the top of the pie. Brush the outside edges with the egg wash and sprinkle with grated Parmesan.
  9. Bake pie for 30 minutes, or until edges are golden brown.
  10. For extra browning & crisping, finish pie off under the broiler for 2 minutes or until the prosciutto is crispy and pie edge is golden brown.
  11. Let pie cool for 5-7 minutes; cut and enjoy!

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.