Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) pie crust (store-bought or homemade), chilled
- 1 lb (454 g) ripe tomatoes, sliced 1/4-inch thick
- 8 oz (226 g) fresh mozzarella, sliced 1/4-inch thick
- 1 cup (25 g) packed fresh basil leaves
- 1/3 cup (80 ml) balsamic reduction (store-bought or homemade)
- 1 large egg
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (25 g) finely grated Parmesan
- 1 tbsp extra-virgin olive oil
- 1 small garlic clove, finely grated
- 1 tsp kosher salt (divided), plus more to taste
- 1/2 tsp black pepper
Do This
- 1) Heat oven to 400°F (204°C). Fit crust into a 9-inch pie dish; chill 10 minutes.
- 2) Blind-bake crust 10 minutes (lined and weighted), then 5 minutes uncovered; cool slightly.
- 3) Salt tomato slices and drain 15 minutes; pat dry. Pat mozzarella dry too.
- 4) Whisk egg, cream, Parmesan, olive oil, garlic, pepper, and 1/2 tsp salt.
- 5) Layer half the tomatoes, mozzarella, basil, and a drizzle of balsamic; repeat.
- 6) Pour custard over the top; bake at 375°F (190°C) for 35–40 minutes until set and melty.
- 7) Cool 10 minutes, add a final drizzle of balsamic reduction and fresh basil, then slice.
Why You’ll Love This Recipe
- Classic Caprese flavors in a warm, cozy, sliceable pie.
- Simple ingredients, but the baked mozzarella and basil smell incredible.
- Easy enough for a weeknight, pretty enough for guests.
- A few draining tricks keep the crust from getting soggy.
Grocery List
- Produce: 1 lb tomatoes (Roma, vine-ripened, or heirloom), fresh basil, 1 small garlic clove
- Dairy: fresh mozzarella (8 oz), Parmesan (finely grated), 1 large egg, heavy cream
- Pantry: pie crust, balsamic reduction (or balsamic vinegar), extra-virgin olive oil, kosher salt, black pepper
Full Ingredients
Crust
- 1 (9-inch) pie crust (store-bought refrigerated or homemade), chilled
- Pie weights or dried beans (for blind baking)
- 1 sheet parchment paper (for blind baking)
Caprese Filling
- 1 lb (454 g) ripe tomatoes (about 3 medium), sliced 1/4-inch thick
- 8 oz (226 g) fresh mozzarella, sliced 1/4-inch thick
- 1 cup (25 g) packed fresh basil leaves
- 1 tbsp extra-virgin olive oil
- 1 small garlic clove, finely grated
- 1 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp freshly ground black pepper
Custard Binder (Helps It Slice Cleanly)
- 1 large egg
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (25 g) finely grated Parmesan
Balsamic Finish
- 1/3 cup (80 ml) balsamic reduction, plus 1–2 teaspoons extra for finishing
Optional Homemade Balsamic Reduction (If You Don’t Have It)
- 1 cup (240 ml) balsamic vinegar (reduces to about 1/3 cup)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pie dish
Place a rack in the lower third of the oven. Preheat to 400°F (204°C). Fit the pie crust into a 9-inch pie dish, pressing gently into the corners without stretching the dough. Crimp the edges if you like. Refrigerate the crust for 10 minutes while the oven heats (this helps prevent shrinkage).
Step 2: Blind-bake the crust for a crisp bottom
Line the chilled crust with parchment paper and fill with pie weights (or dried beans). Bake at 400°F (204°C) for 10 minutes. Carefully lift out the parchment and weights, then return the crust to the oven for 5 minutes more to dry the bottom slightly. Let it cool on a rack while you prep the filling. Reduce oven temperature to 375°F (190°C).
Step 3: Drain the tomatoes (the key to avoiding a watery pie)
Arrange the tomato slices in a single layer on a double layer of paper towels (or a clean kitchen towel). Sprinkle evenly with 1/2 teaspoon kosher salt. Let sit for 15 minutes, then gently blot the tops dry. You’re not trying to mash them—just remove excess moisture so the crust stays flaky.
Step 4: Dry the mozzarella and mix the custard
Pat the mozzarella slices dry with paper towels; fresh mozzarella often holds a lot of water. In a small bowl, whisk together the egg, heavy cream, Parmesan, olive oil, grated garlic, black pepper, and the remaining 1/2 teaspoon kosher salt. This light custard helps the pie slice cleanly while keeping the filling creamy.
Step 5: Layer the Caprese filling
In the par-baked crust, arrange half of the tomatoes in an overlapping layer. Top with half of the mozzarella, then scatter over half of the basil (tear large leaves for better coverage). Drizzle with about 2 tablespoons of the balsamic reduction.
Repeat with the remaining tomatoes, mozzarella, and basil. Keep the layers fairly even so the pie bakes uniformly.
Step 6: Add the custard and bake until melty and set
Slowly pour the custard mixture evenly over the layered filling. Transfer the pie to the oven and bake at 375°F (190°C) for 35–40 minutes, or until the center is just set (a slight wobble is fine) and the mozzarella is melted with a few golden spots.
If the crust edges brown too quickly, loosely cover them with foil during the last 10–15 minutes.
Step 7: Rest, finish with balsamic, and slice
Let the pie cool for 10 minutes before slicing. This resting time helps the custard firm up so you get clean pieces. Finish with an extra drizzle of balsamic reduction (1–2 teaspoons) and a few fresh basil leaves. Slice into 8 wedges and serve warm.
Pro Tips
- Drain aggressively: Tomatoes and fresh mozzarella are delicious but wet. Salting and blotting the tomatoes plus drying the mozzarella makes a huge difference in texture.
- Use a lower oven rack: Baking in the lower third helps the bottom crust cook through and stay crisp.
- Don’t overdo the balsamic inside: A little in the layers is great, but too much can make the filling darker and wetter. Save a final drizzle for the end.
- Chill the crust before baking: Cold dough holds its shape better and shrinks less.
- Slice after a short rest: Ten minutes is enough to set without losing that melty mozzarella pull.
Variations
- Pesto base: Spread 2 tablespoons basil pesto on the par-baked crust before layering for a more herb-forward flavor.
- Tomato swap: Use 1 1/2 cups halved cherry tomatoes (well-drained) for a sweeter, jammy bite.
- Add prosciutto: Layer in 3 oz thinly sliced prosciutto between the mozzarella and basil for a salty, savory twist.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 3 days. The crust will soften slightly over time, but the flavors stay great.
Reheat: Warm slices on a baking sheet at 350°F (177°C) for 10–12 minutes, or until heated through and the cheese is melty again. (A toaster oven works well.)
Make-ahead options: You can blind-bake the crust up to 24 hours ahead (store covered at room temperature). You can also slice and drain the tomatoes up to 2 hours ahead; keep them on paper towels in the fridge and blot again before using.
Nutrition (per serving)
Approximate, based on 8 slices: 320 calories, 14 g protein, 25 g carbohydrates, 18 g fat, 8 g saturated fat, 520 mg sodium, 2 g fiber, 5 g sugar.
