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Cheesy Tomato Pie: The Ultimate Comfort Food

A Southern-style savory pie featuring juicy ripe tomatoes layered with a rich blend of cheeses and fresh herbs in a flaky crust. This summer-perfect dish showcases tomatoes at their peak with a golden, bubbling cheese topping.

  • Author: ranime
  • Prep Time: 45 mins (includes draining)
  • Cook Time: 55 mins
  • Total Time: 1 hour 40 mins
  • Yield: 8 servings 1x
  • Category: Main Course/Side
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegetarian

Ingredients

Scale
  • For the Crust:
  • 1 9-inch pie crust (homemade or store-bought)
  • 1 egg white, lightly beaten (for brushing)
  • For the Filling:
  • 2 lbs ripe tomatoes (about 4 medium), sliced ¼-inch thick
  • 1 tsp salt (for draining tomatoes)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh basil
  • 2 tbsp chopped fresh chives
  • 2 garlic cloves, minced
  • 1 tsp Dijon mustard
  • ½ tsp black pepper
  • ½ tsp onion powder

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Place tomato slices in colander, sprinkle with salt, and let drain 30 minutes. Pat dry with paper towels.
  3. Par-bake crust: Line pie crust with parchment, fill with pie weights or beans, and bake 15 minutes. Remove weights, brush with egg white, and bake 5 more minutes.
  4. Mix cheeses, mayonnaise, herbs, garlic, mustard, and seasonings in a bowl.
  5. Layer half the tomatoes in crust. Spread half the cheese mixture over tomatoes. Repeat layers.
  6. Bake 35-40 minutes until golden and bubbly. Let cool 15 minutes before slicing.

Notes

  • Prevent sogginess: Salt and drain tomatoes thoroughly
  • Variation: Add cooked bacon or caramelized onions between layers
  • Make ahead: Prepare cheese mixture and slice tomatoes up to 24 hours in advance
  • Storage: Best eaten same day, but keeps refrigerated 2 days
  • Serve with: Green salad or grilled vegetables

Nutrition