Description
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.
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
- Preheat oven to 375°F (190°C).
- Place tomato slices in colander, sprinkle with salt, and let drain 30 minutes. Pat dry with paper towels.
- 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.
- Mix cheeses, mayonnaise, herbs, garlic, mustard, and seasonings in a bowl.
- Layer half the tomatoes in crust. Spread half the cheese mixture over tomatoes. Repeat layers.
- 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
- Prep Time: 45 mins (includes draining)
- Cook Time: 55 mins
- Category: Main Course/Side
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg