Rustic Tomato Pie: A Savory Summer Delight (Print Version)
Tomato Pie captures peak summer flavor in a savory, cheesy crust. This recipe brings back warm memories with every fresh, juicy slice.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 85 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
2 lbs fresh ripe tomatoes (heirloom, Roma, or beefsteak)
02 -
1 (9-inch) pre-made pie crust
03 -
1/2 cup full-fat mayonnaise
04 -
1 cup shredded sharp cheddar cheese
→ Flavor Boosters
05 -
1/4 cup fresh basil, chopped
06 -
2 cloves garlic, minced
07 -
1 tsp Dijon mustard
→ Seasonings
08 -
Salt, to taste
09 -
Black pepper, to taste
# Instructions:
01 -
First things first, those tomatoes need a good drain. Slice them about 1/4-inch thick. Lay them out on paper towels, sprinkle with a little salt, and let them sit for at least 30 minutes, or even an hour. This step is SO important for preventing a soggy Tomato Pie. I learned this the hard way after a few watery pies, trust me. You’ll actually see the moisture coming out, and it’s kinda satisfying.
02 -
While your tomatoes are draining, preheat your oven to 375°F (190°C). Pop that pie crust into a 9-inch pie plate. Prick the bottom all over with a fork – don't skip this, it helps prevent bubbling! Line it with parchment paper and fill with pie weights or dried beans. Blind bake for about 10-12 minutes, until it's just starting to look dry. Remove the weights and parchment, then bake for another 5-7 minutes until lightly golden. This step is crucial for a crisp Tomato Pie base; I once pulled it out too early and had a slightly doughy bottom, ugh.
03 -
Once the crust is ready, let it cool a bit. Spread the Dijon mustard evenly over the bottom of the crust. Then, layer about half of your drained tomato slices, overlapping them slightly. Sprinkle with half of the minced garlic and half of the fresh basil. This layering builds so much flavor into every bite of the Tomato Pie. I love how the basil smells when it hits the warm crust – pure summer!
04 -
In a medium bowl, whisk together the mayonnaise, shredded cheddar cheese, and a good pinch of salt and pepper. This mixture is what makes the Tomato Pie so rich and satisfying. Don't be shy with the seasoning here! I once forgot the pepper and it tasted a little flat; a small detail, but it makes a difference.
05 -
Now, add the remaining tomato slices over the first layer. Sprinkle with the rest of the garlic and basil. Finally, spread the mayonnaise-cheese mixture evenly over the top of the tomatoes, making sure to get it right to the edges. It might feel like a lot of topping, but it bakes down beautifully. This is where the magic happens for your savory Tomato Pie!
06 -
Place the pie plate on a baking sheet (just in case of any drips, because kitchen messes happen!). Bake for 30-35 minutes, or until the topping is golden brown and bubbly, and the tomatoes are tender. The whole house will smell incredible! Let it cool for at least 15-20 minutes before slicing. Cutting it too soon, as I've impulsively done many times, can make it fall apart a bit. Patience is key for this glorious Tomato Pie.
# Notes:
01 -
Always, always drain your tomatoes thoroughly; it's the #1 rule for a non-soggy pie.
02 -
Leftover slices of this <a href="#" title="Tomato Pie">Tomato Pie</a> will keep nicely in the fridge for about 2-3 days, covered loosely.
03 -
If you're out of cheddar, a mix of Gruyère and Parmesan works surprisingly well for the topping.
04 -
Serve this <a href="#" title="Tomato Pie">Tomato Pie</a> with a simple green salad for a perfectly balanced summer meal.
# Tools You'll Need:
01 -
9-inch pie plate
02 -
baking sheet
03 -
mixing bowls
04 -
whisk
05 -
sharp knife
06 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 20-25g
Protein: 10-15g