Rustic Tomato-Basil Buttermilk Pie

If you’re craving a dish that’s both comforting and bursting with fresh flavors, this Rustic Tomato-Basil Buttermilk Pie is exactly what you need. It’s the perfect marriage of flaky, buttery crust and a savory, tangy filling that highlights the juiciness of cherry tomatoes and the aromatic punch of fresh basil. The buttermilk adds a subtle richness that elevates the entire pie, while mozzarella and Parmesan cheeses create a luscious, melty texture that ties everything together beautifully. Whether you’re serving it for a casual lunch, a dinner with friends, or a delightful brunch, this pie is guaranteed to impress. Plus, it’s simple to make with pantry staples and fresh ingredients that celebrate the best of summer’s tomato and basil bounty.

Why This Recipe Is a Must-Try

This Rustic Tomato-Basil Buttermilk Pie is a refreshing twist on classic savory pies. What makes it truly special is the use of buttermilk in the crust, which gives it an irresistible tenderness and slight tang that pairs perfectly with the sweet acidity of cherry tomatoes. Unlike heavier, cream-based pies, this recipe balances richness with freshness, making it light enough to enjoy any time of day. The inclusion of fresh basil brings a fragrant, herbaceous layer that complements the cheeses and spices beautifully.

It’s also incredibly versatile and forgiving—perfect for home cooks of all levels. The rustic, free-form style means you don’t have to fuss with perfect edges or intricate lattice work, so you can focus on flavor and ease. If you love dishes like Bruschetta With Tomato And Basil, you’ll adore how this pie captures those same vibrant, summery flavors in a warm, flaky package.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold buttermilk
• 2 large eggs
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

How To Make Rustic Tomato-Basil Buttermilk Pie

Step 1: Prepare the Pie Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Pour in the cold buttermilk and stir gently with a fork until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times to form a ball. Flatten into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

In a medium bowl, whisk the eggs until smooth. Add the black pepper, garlic powder, shredded mozzarella, grated Parmesan, chopped fresh basil, and halved cherry tomatoes. Gently fold the mixture to combine, making sure the tomatoes remain intact and the cheese is evenly distributed.

Step 3: Assemble the Pie

Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Pour the tomato and cheese filling into the center of the dough, spreading it out evenly but leaving about 2 inches of dough border around the edges. Carefully fold the edges of the dough up and over the filling, pleating as needed to create a rustic, free-form crust. The center will remain open, showcasing the colorful filling.

Step 4: Bake the Pie

Place the pie in the oven and bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly and set. If the crust edges brown too quickly, loosely cover them with foil halfway through baking to prevent burning.

Step 5: Cool and Serve

Remove the pie from the oven and let it cool for at least 10 minutes to allow the filling to set further. This Rustic Tomato-Basil Buttermilk Pie can be served warm or at room temperature. Slice into wedges and enjoy!

Expert Tips

• Use cold butter and buttermilk for the crust to ensure it stays flaky and tender.
• Don’t overmix the dough—handle it just enough to bring it together to avoid a tough crust.
• Choose ripe, firm cherry tomatoes to avoid excess moisture that could make the pie soggy.
• Feel free to add a sprinkle of dried Italian herbs or red pepper flakes for an extra flavor kick.
• Let the pie cool slightly before slicing to get clean cuts and avoid the filling from spilling out.
• For an extra layer of flavor, you can brush the crust edges with a little olive oil before baking.
• If you love the flavor of basil, consider adding a spoonful of Homemade Basil Pesto to the filling for a more intense herbaceous touch.

Variations and Customizations

• Cheese Options: Swap mozzarella for feta or goat cheese for a tangier twist.
• Herb Mix: Add fresh thyme or oregano along with basil for a more complex flavor profile.
• Vegan Version: Use plant-based butter, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and vegan cheese alternatives.
• Additional Veggies: Incorporate thinly sliced zucchini or caramelized onions for added texture and flavor.
• Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños to the filling for some heat.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.

How to Store Leftovers

Once cooled, store any leftover Rustic Tomato-Basil Buttermilk Pie covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 3 days. To enjoy later, reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and the crust regains its crispness. Avoid microwaving as it can make the crust soggy.

FAQ

Can I make the crust ahead of time?

Absolutely! You can prepare the dough up to two days in advance. Simply wrap it tightly in plastic wrap and keep it refrigerated. When ready to bake, let it sit at room temperature for about 10 minutes before rolling out.

What can I substitute for buttermilk if I don’t have any?

You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/4 cup of milk. Let it sit for 5 minutes before using. This will provide the same acidity and tenderness to the crust.

Is it necessary to use both mozzarella and Parmesan cheese?

Using both cheeses creates a wonderful balance of melty creaminess from mozzarella and sharp, nutty flavor from Parmesan. However, you can use just one type if preferred—just keep the total cheese amount roughly the same.

Can I use other types of tomatoes instead of cherry tomatoes?

Yes! While cherry tomatoes work best due to their sweetness and size, you can use grape tomatoes or small Roma tomatoes. Just make sure to slice them thinly and remove excess seeds to prevent too much moisture.

Conclusion

This Rustic Tomato-Basil Buttermilk Pie is an effortless way to bring fresh, vibrant flavors to your table wrapped in a flaky, tender crust. It celebrates the simple elegance of ripe tomatoes and fragrant basil, enhanced by the creamy cheeses and subtle tang of buttermilk. Whether you’re a seasoned baker or a novice in the kitchen, this recipe delivers comfort and taste with every bite. Don’t hesitate to customize it with your favorite herbs, cheeses, or veggies to make it your own. Serve it warm or at room temperature as a delightful centerpiece for any meal. Enjoy the wholesome, rustic charm of this tomato-basil pie anytime you want a slice of homemade goodness!

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