If you’re looking for a fun lunchtime offering that stands out a bit from more classic sandwiches or salads, why not try a savory tart? Similar to a quiche, this tomato pie from recipe developer Kristen Carli is loaded with flavor. And perhaps best of all for those on a low-carb or gluten-free diet: it has no crust.
This crustless tomato pie combines slices of juicy tomatoes with a combo of two cheeses: mozzarella and feta. "I love the combination of feta and mozzarella, as feta has really unique flavor that pairs well with tomatoes, but the mozzarella has the great melty texture," explains Carli. She notes that if you prefer, you can always sub goat cheese in place of the feta, which will add a similar funky flavor to the finished tart.
Carli recommends serving this tart with a side salad of peppery arugula for the perfect brunch or lunch, but some air-fried zucchini chips make a lovely side as well!
Gather the ingredients for your crustless tomato pie
To make this crustless tomato pie, you will, of course, need tomatoes. Choose the ripest seasonal tomatoes you can find for the best flavor, and cut them into even slices so that they will bake up nicely.
You will also need onion and garlic, which you’ll cook in a bit of butter before adding the aromatics to the mixture of crumbled feta, mozzarella, and egg. Choose low-moisture mozzarella for best results: Fresh mozzarella is great in a Caprese salad, but it could make the pie watery. Salt, pepper, and Italian seasoning finish off the ingredient list for this simple pie.
Cook the aromatics for the crustless tomato pie
To make this crustless tomato pie, first preheat the oven to 375 degrees Fahrenheit. Spray a pie pan with nonstick cooking spray, and set aside until ready to use.
Now it’s time to turn your attention to the aromatics. Heat a small skillet over medium heat, and melt the butter. Add the onion and garlic, and cook, stirring frequently, until the onion is soft and translucent, about five minutes. It’s important to keep the garlic moving, as it can burn quite easily and therefore risks making the rest of your pie bitter.
Make the batter for your crustless tomato pie
Next, turn your attention to the batter for the crustless tomato pie. In a small bowl, combine the feta crumbles, a single cup of the mozzarella, and the salt, pepper, and Italian seasoning, an herb blend that is usually made up of a combo of basil, oregano, rosemary, thyme, and garlic powder.
Next, in a separate small bowl, beat the eggs. Add them to the cheese mixture and stir to combine. Finish by adding the onion and garlic, after allowing them to cool slightly so they don’t curdle the eggs. Stir to combine, and that’s it! The batter is ready to use.
Layer the tomatoes and cheese for this crustless tomato pie
Now, it’s time to assemble the crustless tomato pie. To do so, begin by arranging an even layer of tomatoes in the prepared pie pan. Then, pour the cheese mixture evenly over the top. Finish with another layer of sliced tomatoes and the remaining mozzarella for a nice, bubbly topping.
Once the crustless mozzarella pie is assembled, it’s time to bake! Thirty minutes should do the trick so that the pie emerges set but still moist and tender. Allow to cool slightly before slicing, serving, and digging in!
- 1 tablespoon butter
- ½ yellow onion, diced
- 1 teaspoon minced garlic
- 3 ounces feta cheese crumbles
- 1 ½ cups shredded mozzarella cheese, divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 eggs
- 4 tomatoes, sliced
- Preheat the oven to 375 degrees Fahrenheit. Spray a pie pan with nonstick cooking spray.
- In a small skillet, heat the butter over medium heat. Add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
- In a small bowl, combine the feta, 1 cup mozzarella cheese, salt, pepper, and Italian seasoning.
- In another small bowl, beat the eggs. Add the eggs to the cheese mixture, and stir to combine.
- Add the onion and garlic to the cheese and egg mixture. Stir to combine.
- Add one layer of sliced tomatoes to the bottom of the pie pan. Top with the cheese egg mixture.
- Top with another layer of sliced tomatoes and the remaining mozzarella cheese.
- Bake for 30 minutes.
- Serve and enjoy.