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The foundation of any great pie lies in its ingredients. For the Roasted Garlic Tomato Lattice Pie, there are a few key components that make this dish shine:

Roasted Garlic Tomato Lattice Pie

Indulge in the comforting flavors of Roasted Garlic Tomato Lattice Pie, a delightful dish that combines the sweetness of fresh tomatoes with the rich essence of roasted garlic, all set in a flaky, buttery crust. Perfect for gatherings or cozy family dinners, this recipe celebrates seasonal ingredients while bringing people together. Follow our step-by-step guide to master the art of pie-making, from crafting the ideal crust to creating a delicious filling, and savor the joy of homemade comfort food.
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Ingredients
  

For the crust:

2 ½ cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup (2 sticks) unsalted butter, chilled and diced

6 to 8 tbsp ice-cold water

For the filling:

3 cups ripe tomatoes, diced (about 6-8 medium tomatoes)

1 head of garlic (about 10 cloves)

2 tbsp olive oil

1 tsp balsamic vinegar

1 tsp dried oregano

1 tsp fresh thyme leaves (or ½ tsp dried)

Salt and pepper, to taste

1 cup shredded mozzarella cheese

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Roasted Garlic:

    - Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil. Roast in the preheated oven for about 30-35 minutes, until the cloves are soft and caramelized. Allow to cool, then squeeze the cloves into a bowl and mash with a fork.

      Make the Pie Crust:

        - In a large mixing bowl, combine flour, salt, and sugar. Add the chilled diced butter and mix until the mixture resembles coarse crumbs.

          - Slowly add ice-cold water, 1 tablespoon at a time, mixing until the dough holds together. Do not overwork the dough.

            - Divide the dough into two halves, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

              Prepare the Filling:

                - In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced tomatoes, roasted garlic, balsamic vinegar, oregano, thyme, and season with salt and pepper. Cook for about 5-7 minutes until the tomatoes start to soften. Remove from heat and let cool.

                  Assemble the Pie:

                    - Preheat your oven to 375°F (190°C). Roll out one disc of the dough on a floured surface to fit a 9-inch pie pan. Transfer the rolled dough to the pie pan and trim the edges.

                      - Sprinkle the shredded mozzarella cheese on the bottom of the crust. Pour the cooled tomato filling over the cheese.

                        - Roll out the second disc of dough, cutting it into strips about 1 inch wide for the lattice. Lay half of the strips across the pie, then weave the remaining strips over and under to create a lattice pattern. Trim and crimp the edges to seal.

                          Bake the Pie:

                            - Brush the top lattice with the beaten egg for a golden finish. Bake the pie in the preheated oven for about 40-45 minutes, or until the crust is golden and the filling is bubbly. Check the pie about halfway through cooking, covering the edges with foil if they start to brown too quickly.

                              Cool and Serve:

                                - Remove the pie from the oven and allow it to cool for about 15-20 minutes before slicing. This helps the filling set. Serve warm or at room temperature. Enjoy your flavorful roasted garlic tomato lattice pie!

                                  Prep Time, Total Time, Servings: 1 hour 30 minutes | 2 hours | 8 servings