Tomato Pie
Celebrate peak tomato season with this irresistible, traditional Tomato Pie. Slices of garden-fresh tomatoes, layered with aromatic basil, and smothered in a rich, cheesy mixture. Baked until golden and bubbly in a buttery pie crust, it delivers a slice of pure summer comfort that's perfect for brunch, lunch or dinner!
Servings: 8 slices
Ingredients
- 1 9-inch pie crust
- 1 ½ cups shredded mozzarella cheese divided (OR a mix of mozzarella and cheddar if you want more flavor; I often do 1 cup mozzarella and ½ cup cheddar)
- 5 Roma tomatoes
- ½ small yellow onion very finely chopped (about ⅓ cup; optional; I often leave it out or do half the pie because one of my kids hates onion)
- 10 large leaves fresh basil plus extra for serving, optional
- 2 cloves garlic or more to taste, finely minced
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- salt & pepper to taste
Instructions
- Blind bake crust:Place pie crust in a greased 9" pie plate. Flute edge or press with the tines of a fork, if desired.Bake on a baking sheet on the lower middle rack at 400°F for 10-12 minutes, until slightly golden. Sprinkle bottom with ½ cup mozzarella cheese, set on a wire rack to cool.1 9-inch pie crust, 0.5 cups shredded mozzarella cheese
- Prep tomatoes:While crust is baking/cooling, slice tomatoes into ¼-inch thick rounds and place between paper towels to remove excess moisture.5 Roma tomatoes
- Assemble tomato layers:Reduce oven temperature to 375 degrees.Once crust has cooled (the more you cool it, the more crispy the bottom - I’ve done everything from barely letting it cool to completely letting it cool and it’s always fine, just that the crust is softer the less time it has to cool), arrange half of tomato slices, all of onion and all of basil over melted cheese.Cover with remaining tomatoes (I usually reserve a few slices to garnish the top of the pie).½ small yellow onion, 10 large leaves fresh basil
- Add creamy topping:Combine garlic with mayonnaise, Parmesan and remaining mozzarella/cheddar. Season with salt and pepper to taste. Spread over tomatoes (this is a little tricky, I usually drop spoonfuls over the pie and then gently spread - the tomatoes stick to the mayo mixture, so this needs to be done carefully).If desired, arrange a few tomato slices on top for a pretty look.1 cups shredded mozzarella cheese, 2 cloves garlic, ½ cup mayonnaise, ½ cup grated Parmesan cheese, salt & pepper
- Bake pie:Bake at 375 degrees for 15-20 minutes, or until top is starting to turn golden. Loosely cover with foil and bake for additional 10-20 minutes, until pie is set.Let pie cool on a wire rack. Garnish with additional basil, if desired. Serve warm.