Rustic Tomato Pie: A Savory Summer Delight (Print Version)

This rustic Tomato Pie is a savory summer delight! Layers of fresh tomatoes, cheese, and herbs in a flaky crust. Perfect for potlucks or a light dinner.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 80 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Southern
Dietary: Vegetarian

# Ingredients:

→ Flaky Crust Base

01 - 1 (9-inch) unbaked pie crust (store-bought or homemade)

→ Savory Tomato Filling

02 - 4-5 large ripe tomatoes (heirloom or Roma preferred), sliced 1/4-inch thick
03 - 1 cup shredded sharp cheddar cheese
04 - 1 cup fresh mozzarella, torn into small pieces
05 - 2 tablespoons mayonnaise (full-fat)
06 - 3 green onions, thinly sliced

→ Flavor Boosters & Seasonings

07 - 1/2 cup fresh basil, roughly chopped
08 - Salt, for draining tomatoes and seasoning
09 - Freshly ground black pepper, to taste

# Instructions:

01 - This is *the* most important step for a fantastic Tomato Pie, honestly. Slice your ripe tomatoes about 1/4-inch thick. Lay them out on paper towels, sprinkle generously with salt, and let them sit for at least 30 minutes, or even an hour. You'll see them start to "weep" – that's all the excess water leaving, which prevents a soggy pie. After they've had a good cry, gently pat them super dry with more paper towels. This step makes all the difference, trust me, I learned this the hard way!
02 - Preheat your oven to 400°F (200°C). If you're using a store-bought crust, poke the bottom all over with a fork. Line it with parchment paper and fill with pie weights or dried beans. Blind bake for about 10-12 minutes, or until the edges are just starting to turn golden. This helps prevent a soggy bottom, another mistake I used to make all the time. Remove the weights and parchment, then bake for another 5 minutes to dry out the bottom. Let it cool a bit before filling.
03 - Once your crust is slightly cooled, spread a thin, even layer of mayonnaise across the bottom. Don't go crazy, just a thin coating. This acts as a barrier against moisture and adds a subtle richness that you won't even realize is there, but it makes the Tomato Pie sing! Then, sprinkle about half of your shredded cheddar cheese over the mayo layer. This cheesy base is crucial!
04 - Now for the fun part! Start layering your dried tomato slices over the cheese. Overlap them slightly, making sure to cover the entire bottom. Then, sprinkle a generous amount of fresh basil and chopped green onions over the tomatoes. Season lightly with fresh black pepper. Repeat these layers—tomatoes, basil, green onions, and pepper—until you've used up most of your tomatoes. I usually get two good layers in there, sometimes three if my tomatoes are small.
05 - Once your tomato layers are in, sprinkle the remaining shredded cheddar cheese evenly over the top. Then, dot the pie with pieces of fresh mozzarella. This is where you get that beautiful, bubbly, golden-brown crust on top. Sometimes I get a little messy here, but hey, it's homemade, right? A little imperfection adds character, I think.
06 - Reduce your oven temperature to 375°F (190°C). Carefully place your Tomato Pie on a baking sheet (just in case of any drips, you know how it is!) and bake for 35-45 minutes. You want the crust to be golden brown and the cheese on top to be bubbly and beautifully melted with some browned edges. It'll smell absolutely divine, filling your kitchen with that warm, summery aroma. Let it cool for at least 15-20 minutes before slicing; this is crucial for it to set properly!

# Notes:

01 - Always drain your tomatoes thoroughly-it's the absolute game-changer for a non-soggy crust.
02 - I always let my pie cool for at least 15-20 minutes before slicing; it sets much better and avoids a messy slice.
03 - If you're out of cheddar, a mix of Gruyère and Parmesan works surprisingly well for a nutty flavor.
04 - Serve this pie with a crisp green salad and a chilled rosé for the perfect summer meal, trust me!

# Equipment Needed:

01 - 9-inch pie plate
02 - mixing bowls
03 - sharp knife
04 - cutting board
05 - paper towels
06 - baking sheet
07 - pie weights (optional)

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 25-30g
Total Carbohydrate: 25-30g
Protein: 10-15g

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