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Tomato Pie
This classic Southern Tomato Pie features layers of juicy ripe tomatoes, fresh basil, garlic, green onion, and a creamy cheddar and mozzarella topping baked in a flaky pie crust. It's one of the best ways to enjoy fresh summer tomatoes and makes a delicious lunch, brunch, or light dinner.
Servings: 8 servings
Calories: 357kcal
Ingredients
- 1 pie crust
- 5-6 red ripe tomatoes sliced
- 1 teaspoon salt
- 1/4 cup fresh basil leaves chopped (about 10 leaves)
- 1/2 cup green onion chopped
- 2 cloves garlic minced
- 1 cup grated sharp cheddar cheese
- 1 cup grated mozzarella cheese
- 3/4 cup mayonnaise
- freshly cracked black pepper to taste
Instructions
- Heat oven to 400 degrees, line a pie plate with unbaked crust and shape crust. With the tines of a fork, poke holes in the bottom of the crust. Use a piece of heavy duty foil (foil method) or a pie weight in the center so the crust does not bubble up as it bakes. Place crust in the oven and bake for about 8 minutes, or until crust begins to brown. Remove and cool.
- Reduce oven temperature to 350 degrees.
- While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.
- Combine the basil, green onion and garlic in a bowl. Set aside.
- Combine the mayo and shredded cheeses another bowl. Sprinkle with pepper. Set aside.
- After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.
- Place a layer of tomato slices into the bottom of the pre-baked pie crust. Top with half of the basil mixture. Add another layer of tomatoes and the rest of the basil mixture. Spread the cheese mixture over the top.
- Bake for 30 minutes. Cheese will begin to slightly brown on top. Remove from oven and let rest 10 minutes before slicing.
Notes
Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.
Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.
- Roma tomatoes can be substituted if that's what you have on hand. Because they contain less moisture, you may need one or two extra tomatoes to cover the pie.
- Add a few slices of cooked bacon between the tomato layers for a smoky twist.
- Parmesan cheese can be mixed into the topping for extra savory flavor.
- Tomato Pie can be assembled several hours ahead of time and refrigerated before baking.
- Delicious served alongside grilled chicken, burgers, soup, or a simple green salad.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 15g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 34mg | Sodium: 696mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 992IU | Vitamin C: 12mg | Calcium: 191mg | Iron: 1mg