Description
This classic Tomato Pie recipe features a flaky pie crust loaded with ripe, juicy tomatoes and a savory cheese topping seasoned with fresh herbs. Baked to bubbling golden perfection, it makes a delightful appetizer, side, or light meal perfect for summer or any time fresh tomatoes are in season.
Ingredients
Scale
Pie Base
- 1 refrigerated pie crust (9-inch)
Filling
- 3 to 4 medium ripe tomatoes, sliced
- 1 teaspoon salt
Cheese Topping
- 1 cup shredded sharp cheddar cheese
- ½ cup mayonnaise
- ¼ cup chopped fresh basil or parsley
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the pie.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch pie plate and crimp the edges to secure it and create a decorative border.
- Arrange Tomatoes: Layer the sliced tomatoes in the pie crust, overlapping them slightly. Sprinkle evenly with 1 teaspoon salt and let sit for 10 minutes to draw out excess moisture. After resting, drain off any liquid to prevent a soggy crust.
- Mix Cheese Topping: In a medium bowl, combine the shredded sharp cheddar cheese, mayonnaise, chopped fresh basil or parsley, black pepper, grated Parmesan cheese, and dried oregano or Italian seasoning. Stir well until all ingredients are evenly incorporated.
- Spread Topping: Spread the cheese and herb mixture evenly over the tomato layer in the pie crust, covering the tomatoes completely.
- Bake: Bake the pie in the preheated oven for 30 to 35 minutes until the cheese topping is bubbly and golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature.
Notes
- To avoid a watery pie, make sure to drain the tomatoes well after salting.
- Fresh herbs like basil add a bright flavor, but parsley is a suitable alternative.
- You can substitute the mayonnaise with Greek yogurt for a tangier, lighter topping.
- This pie is best enjoyed the same day but can be refrigerated and reheated.
- For a gluten-free version, use a gluten-free pie crust.
