Description
This classic Southern-style tomato pie features layers of juicy tomatoes, fresh herbs, and a rich cheese-mayo topping all nestled in a flaky pie crust. Perfect for summer gatherings or a comforting lunch.
Ingredients
Scale
- 1 unbaked pie crust
- 4–5 ripe tomatoes (heirloom, Roma, or beefsteak), sliced
- 1 tsp salt
- 10 fresh basil leaves, chopped (about ¼ cup)
- ½ cup chopped green onion
- 1 garlic clove, minced
- 1 cup grated mozzarella cheese
- 1 cup grated sharp cheddar cheese
- ¾ cup mayonnaise (preferably Duke’s)
- Fresh ground black pepper, to taste
Instructions
- Preheat oven: Preheat to 375°F (190°C). Par-bake the pie crust for 10 minutes. Set aside.
- Prepare tomatoes: Place sliced tomatoes on paper towels. Sprinkle with salt and let sit for 10–15 minutes to release excess moisture. Pat dry with additional paper towels.
- Make herb and cheese mixtures: In one bowl, mix chopped basil, green onion, and garlic. In a second bowl, combine mozzarella, cheddar, mayonnaise, and black pepper.
- Assemble the pie: In the pie crust, layer half of the tomatoes, then sprinkle with half of the herb mixture. Repeat with the remaining tomatoes and herbs. Spread the cheese-mayo mixture evenly over the top.
- Bake: Reduce oven temperature to 350°F (175°C). Bake the pie for 30 minutes, or until the top is golden and bubbling.
- Rest and serve: Let the pie rest for 10 minutes before slicing. Serve warm or at room temperature.
Notes
To avoid a soggy crust, be sure to drain the tomatoes well. You can add a layer of breadcrumbs to the crust base for extra protection. Great with a side salad or as a brunch dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 3g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg