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Garden Tomato Pie

Two slices of homemade tomato pie stacked on a wooden board, garnished with fresh herbs.
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A flaky-crusted, cheesy pie showcasing peak-season tomatoes, perfect for picnics or potlucks.

Ingredients

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  • 1 recipe for 9-inch pie crust, chilled
  • 1 tablespoon olive oil
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups sliced ripe tomatoes (about 2 pounds)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375°F (190°C). Press the chilled pie crust into a 9-inch pie plate. Prick the bottom with a fork. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.
  2. In a medium bowl, combine mayonnaise, Parmesan cheese, basil, pepper, and salt.
  3. Arrange a layer of sliced tomatoes in the bottom of the partially baked pie crust.
  4. Spread half of the mayonnaise mixture evenly over the tomatoes.
  5. Sprinkle half of the cheddar cheese over the mayonnaise mixture.
  6. Repeat layers with remaining tomatoes, mayonnaise mixture, and cheddar cheese.
  7. Bake for 30-40 minutes, or until the filling is set and the top is golden brown.
  8. Let the pie cool for at least 15 minutes before slicing and serving.

Notes

  • To prevent a soggy crust, you can drain the sliced tomatoes on paper towels for about 15-20 minutes before assembling the pie.
  • Heirloom tomatoes can be substituted for ripe tomatoes for a different flavor profile.
  • This pie can be assembled a day in advance and refrigerated. Bake as directed, adding a few extra minutes to the baking time if needed.

Nutrition

Find it online: https://cutcooktaste.com/tomato-pie/