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Rustic Italian Tomato Pie

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  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Cuisine: Italian


Units Scale

  • butter for greasing pan
  • 3 Tbsp. olive oil
  • 3 scallions/green onions, finely chopped
  • 12 thin slices good quality Italian whole wheat bread, crusts removed (I left them on)
  • 45 fresh tomatoes, sliced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 jumbo eggs (I doubled this from 1 egg)
  • 1 1/3 cups whole milk (I doubled this from 2/3 cup milk)
  • 8 oz. pecorino cheese, sliced very thin
  • salt and pepper


  1. Preheat the oven to 350 degrees.
  2. Spread butter all over a baking sheet with sides.
  3. Heat olive oil in a small pan, add the scallions/green onions and sauté over low heat, stirring occasionally for 5 minutes.
  4. Lightly season with salt.
  5. Remove from heat.
  6. Cover the bottom of the buttered pan with half of the bread.
  7. Spoon the scallions/green onions on top of bread.
  8. Place tomato slices on top.
  9. Sprinkle with dried oregano and dried basil.
  10. Cover with remaining bread slices.
  11. Beat eggs with the milk in a bowl; season with salt and pepper.
  12. Pour the mixture over the bread.
  13. Cover with pecorino cheese slices.
  14. Bake for 30 minutes or until the cheese has melted and turned golden brown.
  15. Do not burn the bread though.
  16. Let cool slightly and then serve on a nice serving dish.

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