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2 ½ c. flour
1 T. sugar
Salt/black pepper
1 c. cold butter, cut into ½” cubes
¼ c. water
2 lbs. Creole tomatoes, sliced
1 T. fresh lemon juice
Olive oil
¼ c. chopped fresh basil
½ c. grated Parmesan cheese

  1. Preheat oven 425 and place rack in upper-middle position.
  2. In a food processor, combine flour, sugar, about 1 t. salt and butter. Pulse until uniform and looks like coarse meal.
  3. Slowly add the cold water, pulse until smooth. If additional water is needed, add it, 1 T. at a time until dough comes together. Do not overwork dough.
  4. Place dough on lightly floured surface and knead to distribute butter.
  5. Press dough into 6” disk, wrap in plastic wrap and refrigerate 1 hour.
  6. On lightly floured surface, roll out dough into 16” circle.
  7. Sprinkle tomato slices with lemon juice, salt and pepper.
  8. Brush dough with olive oil.
  9. Spread basil over dough.
  10. Layer tomato slices all over dough, leaving a 2” border.
  11. Overlap edges of tomato slices to make them fit dough area.
  12. Brush exposed dough with olive oil.
  13. Fold dough edges over tomato filling, gathering and pleating dough, if necessary.
  14. Sprinkle with Parmesan cheese and bake 30-35 minutes.
  15. Serve warm or at room temp.
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