Description
A delicious and savory Tomato Pie recipe featuring a flaky pie crust layered with ripe tomatoes, sharp cheddar cheese, and a flavorful mixture of mayonnaise, fresh herbs, and Parmesan, baked to golden perfection.
Ingredients
Scale
Pie Base
- 1 refrigerated pie crust (9-inch)
Tomato Layer
- 3 to 4 medium ripe tomatoes, sliced
- 1 teaspoon salt
Cheese Mixture
- 1 cup shredded sharp cheddar cheese
- ½ cup mayonnaise
- ¼ cup chopped fresh basil or parsley
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch pie plate and crimp the edges to form a neat border.
- Layer Tomatoes: Arrange the sliced tomatoes in overlapping layers inside the crust. Sprinkle the salt evenly over the tomatoes and let them sit for 10 minutes to draw out excess moisture. Afterward, drain off the liquid carefully to avoid a soggy crust.
- Mix Cheese Filling: In a bowl, combine the shredded sharp cheddar cheese, mayonnaise, chopped fresh basil or parsley, black pepper, grated Parmesan cheese, and dried oregano or Italian seasoning. Stir until well blended.
- Assemble Pie: Spread the cheese mixture evenly over the layer of tomatoes, ensuring complete coverage.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the cheese mixture is bubbly and golden brown on top.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly before slicing and serving to let the filling set.
Notes
- Letting the tomatoes sit with salt helps remove excess moisture, preventing a soggy pie crust.
- Fresh herbs like basil or parsley can be substituted based on preference or availability.
- If desired, use homemade pie crust instead of refrigerated for a more rustic flavor.
- Serve warm or at room temperature for best taste.
- Leftovers can be refrigerated and enjoyed within 2 days.
