Tomato Pie
A delicious and comforting dish featuring layers of fresh tomatoes and a creamy filling, baked in a flaky pie crust.
Ingredients
For the pie
- 1 9-inch pie shell Store-bought or homemade
- 6 large tomatoes (very ripe) Beefsteak, heirloom, or vine-ripened for best flavor
- 1 tablespoon kosher salt For drawing out moisture from tomatoes
For the filling
- 8 ounces shredded mozzarella cheese Can substitute or mix with other cheeses
- 1/2 cup mayonnaise Adds creaminess to filling
- 1/4 cup fresh basil (chopped) Provides fresh flavor
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
Preparation
- Preheat the oven to 350ºF. Prepare your pie crust in advance if making it from scratch.
- Slice the tomatoes about 1/4-inch thick and arrange them in a single layer on a paper towel-lined baking sheet.
- Sprinkle the tomatoes with kosher salt and cover them with another layer of paper towels. Let them sit for 10 minutes to draw out excess moisture.
- In a medium bowl, combine the shredded mozzarella cheese, mayonnaise, fresh basil, garlic powder, salt, and black pepper. Mix well and set aside.
Assembly and Baking
- Place the 9-inch pie shell into your pie dish.
- Arrange a single layer of sliced tomatoes on the bottom of the shell. Spread half of the cheese mixture over the tomatoes.
- Repeat with another layer of tomatoes and cheese.
- Finish the pie by layering the remaining tomato slices on top, pressing them down gently.
- Place the pie in the oven and bake for 35 to 45 minutes, or until the cheese is bubbly and the crust is golden brown.
Serving
- Let the tomato pie cool for a few minutes before slicing it into wedges. Serve warm, at room temperature, or chilled.
- Pair with a simple side salad or crusty bread.
Notes
Use very ripe tomatoes for the best flavor. You can experiment with different cheeses for variation. Salting the tomatoes prevents excess moisture.