Description
This Southern-style Tomato Pie is a savory, cheesy masterpiece layered with juicy ripe tomatoes, fresh basil, and a rich mayo-cheese topping all nestled in a flaky pie crust. It’s the perfect summer dish—served warm or cold—as a main or side, especially when tomatoes are in peak season.
Ingredients
Scale
Pie and Tomatoes
- 1 9-inch pie crust (store-bought or homemade)
- 3–4 ripe tomatoes sliced (about 1 ½ lbs)
- ½ teaspoon salt
Cheese-Mayo Mixture
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup mayonnaise
- ¼ cup chopped fresh basil
- 2 tablespoons chopped green onion or chives
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Toppings
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Preheat and Pre-bake Crust: Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish, prick the bottom all over with a fork to prevent bubbling, and pre-bake for 10 minutes. This step ensures a flaky and crisp crust. Remove from oven and set aside to cool slightly.
- Prepare Tomatoes: Lay the sliced tomatoes on paper towels and sprinkle evenly with ½ teaspoon of salt. Let them sit for 15–20 minutes to draw out excess moisture, then gently blot the slices dry with additional paper towels. This prevents the pie from becoming soggy.
- Mix Cheese-Mayo Topping: In a mixing bowl, combine the shredded sharp cheddar, shredded mozzarella, mayonnaise, chopped fresh basil, chopped green onions or chives, garlic powder, and black pepper. Stir well until the mixture is creamy and evenly blended.
- Assemble the Pie: Arrange the salted and dried tomato slices evenly over the pre-baked pie crust. Spread the cheese-mayo mixture evenly and smoothly on top of the tomatoes. If using, sprinkle 1 tablespoon of grated Parmesan cheese over the top for added flavor and a golden finish.
- Bake the Pie: Place the assembled pie in the oven and bake for 30–35 minutes, or until the topping is golden brown and bubbly, indicating the cheese mixture is cooked through and slightly crusted on top.
- Rest and Serve: Remove the pie from the oven and allow it to rest for 10–15 minutes. This resting period helps the pie set for easier slicing. Serve warm or at room temperature as a main course or side dish.
Notes
- Use heirloom or vine-ripened tomatoes for the best fresh flavor and juiciness.
- To prevent sogginess, be sure to salt and drain the tomatoes thoroughly before assembling.
- This tomato pie reheats beautifully in the oven or air fryer, making it perfect for leftovers.
