Description
This tomato pie recipe combines fresh Roma tomatoes, aromatic basil, and onion layered in a pre-baked pie crust, topped with a cheesy mayo mixture and baked to golden perfection. It’s a delicious savory pie perfect for a light lunch or summer gathering.
Ingredients
Units
Scale
Tomato Pie 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 to taste
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the pie.
- Drain Tomatoes: Arrange the sliced tomatoes in a single layer in a colander set in the sink. Sprinkle them with salt and let them rest for 10 minutes; this step draws out excess moisture to prevent sogginess.
- Pat Dry Tomatoes: After resting, use paper towels to gently pat the tomatoes dry to remove any remaining juice, ensuring the pie crust stays crisp.
- Layer Tomatoes and Herbs: In the pre-baked pie shell, layer the dried tomato slices along with the chopped basil and onion. Season this layer with salt and freshly ground black pepper to enhance the flavors.
- Prepare Cheese Mixture: In a bowl, combine the shredded mozzarella, shredded cheddar, and mayonnaise (or half mayo and half Greek yogurt) until evenly blended.
- Top Pie: Spread the cheese and mayo mixture evenly over the tomato layer in the pie crust. Then sprinkle the grated parmesan cheese on top for a flavorful finish.
- Bake: Place the pie in the oven and bake for 30 minutes, or until the top is lightly browned and bubbly.
- Rest and Serve: Remove the pie from the oven and allow it to rest for at least 15 minutes before slicing. This helps the filling set for clean slices and enhances the overall taste.
Notes
- Be sure to thoroughly dry the tomatoes after salting to avoid a soggy crust.
- Using a pre-baked pie crust saves time and prevents the bottom from becoming soggy.
- You can substitute mayonnaise with Greek yogurt for a lighter topping.
- If you prefer a stronger herb flavor, add more fresh basil or include some fresh oregano.
- Letting the pie rest after baking allows the filling to firm up for better serving.
Nutrition
- Serving Size: 1 slice (based on 6 servings)
- Calories: 472 kcal
- Sugar: 3 g
- Sodium: 604 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 36 mg
