Description
A comforting and flavorful Cheesy Tomato Pie featuring layers of ripe tomatoes, a blend of mozzarella and cheddar cheeses, fresh herbs, and a creamy mayonnaise mixture baked to golden perfection in a flaky pie crust. Perfect as a savory appetizer, lunch, or light dinner.
Ingredients
Scale
Pie Base
- 1 9-inch pie crust (store-bought or homemade)
Tomato Layer
- 4 medium ripe tomatoes, sliced
- 1 teaspoon salt (for drawing moisture from tomatoes)
Cheese Mixture
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh basil
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
Optional
- 1 tablespoon olive oil (optional, for brushing crust)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie.
- Prepare Tomatoes: Place the sliced tomatoes on paper towels and sprinkle them with salt. Let them sit for 20–30 minutes to draw out excess moisture, then gently pat dry to prevent a soggy crust.
- Blind Bake Crust: Blind bake the pie crust for 10 minutes to partially cook the crust and avoid it becoming soggy when baking with the filling. Once baked, let it cool slightly.
- Mix Cheese Filling: In a small bowl, combine the mayonnaise, shredded mozzarella and cheddar cheeses, minced garlic, chopped basil, green onions, and black pepper. Mix well until everything is evenly incorporated.
- Layer Tomatoes and Cheese: Arrange half of the tomato slices evenly over the partially baked crust. Spread half of the cheese mixture over the tomato layer, ensuring even coverage.
- Repeat Layers: Add the remaining tomato slices on top of the cheese layer, then spread the rest of the cheese mixture over the tomatoes.
- Optional Crust Brush: If desired, brush the edge of the pie crust with olive oil to help it develop a golden, crispy finish during baking.
- Bake Pie: Bake the assembled pie for 30–35 minutes until the cheese topping turns golden and bubbly, and the filling is heated through.
- Cool and Serve: Allow the pie to cool for about 10 minutes before slicing. Serve warm or at room temperature for the best flavors.
Notes
- Salting the tomatoes ahead of time reduces moisture and prevents a soggy crust.
- Blind baking the crust ensures a crisp base for the wet filling.
- Feel free to use fresh herbs like oregano or thyme as alternatives to basil for varied flavors.
- This pie can be served as a light main dish, appetizer, or side.
- Leftovers can be refrigerated and gently reheated in the oven for best texture.
