Description

This creamy Southern tomato pie features layers of juicy beefsteak tomatoes, fresh herbs, and a rich cheddar-mayo topping, all baked in a golden pastry shell. A comforting and flavorful dish perfect for summer lunches or brunches.

Ingredients

Scale

1 baked pastry shell (quiche or pie pan)
4 to 6 beefsteak tomatoes, peeled and thinly sliced
Salt and pepper to taste
1 tablespoon fresh chopped basil (or 1 teaspoon dried basil)
2 tablespoons chopped chives
1/2 cup mayonnaise
1 cup grated sharp cheddar cheese

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Instructions

Preheat oven to 400°F (200°C).
Prepare tomatoes: Peel and slice the tomatoes. Lightly salt them and let them drain on paper towels for several minutes to reduce excess moisture.
Layer in crust: Arrange the sliced tomatoes in the baked pie shell. Sprinkle with salt, pepper, chopped basil, and chives.
Mix topping: In a bowl, stir together the mayonnaise and grated cheddar cheese until well blended.
Top and bake: Spread the cheese mixture evenly over the tomatoes. Bake for 30–35 minutes, or until the topping is golden and bubbly.
Cool and serve: Let cool slightly before slicing. Serve warm or at room temperature.

Notes

For best results, use very ripe tomatoes and drain them well. Fresh herbs like thyme or oregano can also be added. Pairs wonderfully with a green salad or cold glass of white wine.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course / Brunch
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 5g
Sodium: 420mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 9g
Cholesterol: 45mg