Description
This easy Southern tomato pie layers ripe summer tomatoes with fresh basil and garlic, all tucked into a flaky crust and topped with a creamy cheese-mayo blend. It’s golden, bubbly, and irresistibly savory — perfect for brunches or warm-weather dinners.
Ingredients
Scale
- 1 store-bought frozen deep-dish pie crust
- 5–6 ripe tomatoes, sliced 1/5–1/4 inch thick
- 1 tsp salt
- 10–12 fresh basil leaves, chopped
- 1 large clove garlic, zested or finely crushed
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
- ¼ cup Parmesan cheese
- ¾ cup mayonnaise
- 1 tsp onion powder
- ⅛ tsp ground black pepper
Instructions
- Preheat oven: Preheat to 375°F (190°C).
- Prebake the crust: Poke holes in the pie crust with a fork and prebake for 12 minutes. Then reduce oven temperature to 350°F (175°C).
- Prepare tomatoes: Place tomato slices on paper towels. Sprinkle with salt and let sit 10–15 minutes. Press with more paper towels to remove excess moisture.
- Assemble pie: Layer half the tomato slices into the crust. Sprinkle chopped basil and garlic. Add another layer of tomato slices.
- Make cheese topping: In a bowl, mix mozzarella, cheddar, Parmesan, mayonnaise, onion powder, and black pepper.
- Bake: Spread cheese mixture evenly over the top layer of tomatoes. Bake at 350°F for 30 minutes until golden and bubbly.
- Rest and serve: Let the pie rest for 15–20 minutes before slicing. Serve warm or at room temperature.
Notes
Use meaty tomatoes like heirloom or Roma for best texture. Be sure to drain moisture well to avoid soggy crust. Great with a side salad or served cold the next day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 4g
- Sodium: 550mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg