Description
This Cheesy Tomato Pie is a delicious savory tart featuring layers of ripe tomatoes, a blend of mozzarella and cheddar cheeses, fresh basil, and green onions, all baked in a flaky pie crust. Perfect as a brunch centerpiece or a light dinner, this pie combines creamy, cheesy flavors with fresh herbs and a slight tang from mayonnaise for a rich and satisfying dish.
Ingredients
Scale
Pie and Toppings
- 1 9-inch pie crust (store-bought or homemade)
- 4 medium ripe tomatoes, sliced
- 1 teaspoon salt (for drawing moisture from tomatoes)
Cheese Mixture
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh basil
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
Optional
- 1 tablespoon olive oil (for brushing crust)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
- Prepare tomatoes: Arrange the sliced tomatoes on paper towels and sprinkle with 1 teaspoon of salt. Let them sit for 20–30 minutes to draw out excess moisture, then pat them dry with additional paper towels to prevent a soggy crust.
- Blind bake the crust: Place the pie crust in a pie dish and bake it empty for 10 minutes to partially cook it, which helps avoid a soggy bottom. Remove and let it cool slightly.
- Make the cheese mixture: In a small bowl, thoroughly combine the mayonnaise, shredded mozzarella, shredded cheddar, minced garlic, chopped fresh basil, chopped green onions, and black pepper until well incorporated.
- Assemble the pie – first layer: Place half of the tomato slices in the bottom of the partially baked pie crust. Spread half of the cheese mixture evenly over the tomatoes to create the first savory layer.
- Assemble the pie – second layer: Repeat the layering by adding the remaining tomato slices and then spreading the rest of the cheese mixture evenly over the top.
- Optional crust brushing: For an extra golden and crispy crust, brush the edges with the tablespoon of olive oil before baking.
- Bake the pie: Place the assembled pie in the oven and bake for 30–35 minutes or until the cheese topping is golden brown and bubbly.
- Cool and serve: Remove the pie from the oven and let it cool for 10 minutes. Slice and serve warm or at room temperature for the best flavor and texture.
Notes
- Using ripe, but firm tomatoes helps maintain structure and flavor.
- Patting the tomatoes dry after salting is essential to prevent a soggy crust.
- Blind baking the crust ensures a crisp base for the moist filling.
- Mayonnaise in the cheese mixture adds creaminess and helps bind the ingredients.
- Fresh basil and green onions add a bright, fresh herbal note that complements the tomatoes.
- For a dairy-free version, substitute cheeses and mayonnaise with plant-based alternatives.
- Serve the pie warm or at room temperature to enjoy the best texture and flavor.
