Description
A savory summer tomato pie made by layering fresh tomato slices, basil, and onion with a creamy cheese spread in a flaky pie crust, then baking until golden and bubbly.
Ingredients
- 5 roma tomatoes , peeled and sliced
- 10 fresh basil leaves , chopped
- 1/2 cup green onion (or red onion), chopped
- 1 9-inch pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
- salt and freshly ground black pepper
Instructions
-
Preheat the oven to 350°F (175°C).
-
Prep the tomatoes:
Arrange tomato slices in a single layer in a colander set in the sink. Sprinkle with salt and let them sit for 10 minutes to release excess moisture. Pat the tomatoes dry with paper towels—removing as much juice as possible helps prevent a soggy pie. -
Assemble the pie:
In a pre-baked pie crust, layer the tomatoes, basil, and sliced onion. Season with salt and freshly ground black pepper. -
Make the topping:
In a small bowl, mix the shredded cheeses with mayonnaise or Greek yogurt until well combined. -
Top and bake:
Spread the cheese mixture evenly over the tomato layers. Sprinkle with parmesan cheese. -
Bake for 30 minutes, or until the top is lightly browned and bubbly. Let the pie rest for at least 15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 3g
- Sodium: 604mg
- Fat: 36g
- Saturated Fat: 10g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 36mg