Description
This Cheesy Tomato Pie combines juicy ripe tomatoes with a rich blend of mozzarella, cheddar cheese, and fresh herbs, all baked inside a flaky pie crust. The result is a savory, comforting dish perfect for a light lunch, dinner, or a delicious appetizer.
Ingredients
Scale
Pie and Tomatoes
- 1 9-inch pie crust (store-bought or homemade)
- 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 prepare for baking the pie.
- Prepare Tomatoes: Arrange the sliced tomatoes on paper towels, sprinkle evenly with 1 teaspoon salt, and let them sit for 20–30 minutes to draw out excess moisture. Afterward, pat the tomatoes dry to prevent a soggy pie.
- Blind Bake Pie Crust: Place the pie crust in a pie dish and blind bake for 10 minutes to partially cook the crust and keep it from becoming soggy later. Allow it to cool slightly before adding filling.
- Make Cheese Mixture: In a small bowl, combine shredded mozzarella, shredded cheddar, mayonnaise, minced garlic, chopped fresh basil, chopped green onions, and black pepper. Mix thoroughly to create a creamy, flavorful filling.
- Layer Filling: Lay half of the tomato slices evenly over the pre-baked pie crust. Spread half of the cheese mixture over the tomato layer to create alternating layers of flavor and texture.
- Repeat Layers: Add the remaining tomato slices over the first cheese layer, followed by the rest of the cheese mixture, ensuring the pie is well layered.
- Optional Crust Brush: For extra crispiness, lightly brush the crust edges with olive oil before baking.
- Bake the Pie: Place the pie in the oven and bake for 30–35 minutes, or until the top is golden brown and bubbly, indicating the cheese is perfectly melted.
- Cool and Serve: Remove the pie from the oven and let it cool for about 10 minutes for easier slicing. Serve warm or at room temperature to enjoy the best flavors and texture.
Notes
- Using ripe, juicy tomatoes is key for the best flavor but be sure to salt and drain them well to avoid a watery pie.
- Blind baking the crust prevents sogginess by partially cooking it before adding the moist filling.
- You can substitute mayonnaise with Greek yogurt for a lighter option if preferred.
- Fresh basil and green onions add a bright herbal note; dried herbs can be used but reduce quantity as they are more concentrated.
- Letting the pie rest before slicing helps it set and makes serving neater.
- This pie can be served warm or at room temperature, making it versatile for different occasions.
