Description
A hearty Southern-style tomato pie featuring a homemade herb crust, layers of ripe tomatoes, fresh basil, and a rich cheddar-mayo topping. Golden, cheesy, and full of summer flavor—perfect for a light dinner, lunch, or potluck dish.
Ingredients
Scale
For the crust:
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup unsalted butter
- ¾ cup buttermilk
- 2 tablespoons fresh parsley, minced
For the filling:
- 4–6 ripe tomatoes, sliced ¼–½ inch thick
- 2–3 basil leaves, thinly shredded (chiffonade)
- 1¼ cups shredded cheddar cheese
- 1 cup real mayonnaise
Instructions
- Preheat oven: Set the oven to 375°F (190°C).
- Prepare the crust: In a mixing bowl, combine flour, baking powder, baking soda, and salt. Cut in the butter using a fork or pastry cutter until the mixture resembles small peas. Stir in minced parsley and buttermilk just until the dough comes together.
- Shape the crust: Turn the dough onto a floured surface. Knead gently a few times, then press it into the bottom and sides of a 9-inch pie pan.
- Layer the filling: Arrange the sliced tomatoes over the crust. Season with salt and pepper, and sprinkle with shredded basil.
- Mix the topping: In a small bowl, mix shredded cheddar cheese and mayonnaise. Spread this mixture evenly over the tomatoes.
- Bake: Bake the pie for 35–40 minutes, or until the top is golden and bubbling.
- Cool and serve: Let the pie cool for at least 10 minutes before slicing and serving.
Notes
For best results, lightly salt the tomato slices and let them rest on paper towels for 15–20 minutes to release excess moisture. You can add caramelized onions or a few slices of cooked bacon between the tomato layers for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course / Brunch
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 5g
- Sodium: 460mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg