Irresistibly Best Tomato Pie
A delightful dish combining fresh tomatoes, gooey cheeses, and a creamy base encased in a flaky pie crust, perfect for busy weeknights or weekend brunch.
Ingredients
For the pie filling
- 4 large ripe tomatoes, sliced Use ripe, high-quality tomatoes for the best flavor.
- 1 teaspoon salt Sprinkle on tomatoes to draw out moisture.
- 1/4 teaspoon black pepper To season the tomatoes.
- 1/4 cup fresh basil leaves, chopped Can substitute with thyme or oregano for variation.
For the cheese mixture
- 1 cup shredded mozzarella cheese Feel free to experiment with different cheese blends.
- 1/2 cup shredded cheddar cheese
- 1/2 cup mayonnaise Store-bought is fine; homemade offers a richer flavor.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For assembly
- 1 9-inch pie crust, pre-baked
- 1 tablespoon olive oil For drizzling on top before baking.
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Place tomato slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry.
- Arrange a layer of tomato slices on the bottom of the pre-baked pie crust. Sprinkle with black pepper and chopped basil.
Mixing the Filling
- In a bowl, mix mozzarella, cheddar, mayonnaise, garlic powder, and onion powder until well combined.
- Spread the cheese mixture evenly over the tomatoes.
- Top with the remaining tomato slices and drizzle lightly with olive oil.
Baking
- Bake for 30–35 minutes, or until the top is golden and bubbly.
- Cool for 10 minutes before slicing.
Notes
Serve alongside a crisp green salad or grilled vegetables. Leftovers can be stored in the refrigerator for up to three days. For freezing, wrap individual slices tightly in foil.