Description
This delicious Tomato Pie is a savory, layered pie featuring fresh roma tomatoes, basil, green onions, and a blend of cheeses topped with a creamy mixture of mayonnaise and shredded cheese. Baked in a pre-baked pie crust until golden and bubbly, it makes a perfect appetizer or side dish for summer gatherings and showcases fresh garden flavors in a rich, comforting pie.
Ingredients
Scale
Tomato Layer
- 5 roma tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup green onion (or red onion), chopped
- Salt and freshly ground black pepper, to taste
Cheese and Cream Mixture
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 tablespoons freshly grated Parmesan cheese
Pie Crust
- 1 9-inch pre-baked pie crust
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Salt the Tomatoes: Arrange the sliced tomatoes in a single layer in a colander set in the sink, then sprinkle them with salt and let rest for 10 minutes to draw out excess moisture.
- Dry the Tomatoes: Using paper towels, pat the tomato slices dry thoroughly to remove excess juice and prevent a soggy pie.
- Assemble Tomato Layer: Layer the dried tomato slices, chopped basil, and green onions evenly inside the pre-baked pie crust. Season the layers generously with salt and freshly ground black pepper.
- Prepare Cheese Mixture: In a bowl, combine shredded mozzarella, shredded cheddar, and mayonnaise (or half mayo and half Greek yogurt) until evenly mixed.
- Top the Pie: Spread the cheese and mayo mixture evenly over the layered tomatoes, then sprinkle the grated Parmesan cheese on top for a flavorful crust.
- Bake the Pie: Bake the assembled pie at 350°F for 30 minutes, or until the top is lightly browned and bubbly.
- Rest and Serve: Allow the pie to rest for at least 15 minutes after baking to set before slicing and serving.
Notes
- Slicing and salting the tomatoes ahead of time is crucial to removing excess moisture and preventing a soggy pie crust.
- You can substitute half of the mayonnaise with Greek yogurt for a lighter version.
- Use a pre-baked pie crust to ensure the bottom stays crisp.
- Allowing the pie to rest after baking helps it firm up for clean slices.
- This pie can be enjoyed warm or at room temperature.
