Tomato Pie

Introduction

This savory Tomato Pie is the ultimate celebration of summer’s bounty. You’ll layer juicy, salted tomatoes and fragrant basil in a flaky crust, then top it all with a uniquely creamy and cheesy mixture that bakes to golden perfection.

Prep & Cook Time

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Servings: 12

Ingredients

• 1 9 inch pie crust (pre baked)
• 2 1/2 pounds tomatoes (Roma or other meaty variety with fewer seeds)
• Kosher salt (for sprinkling tomatoes)
• 1 bunch fresh basil (chopped, 1 cup)
• black pepper (freshly cracked, to taste)
• 1/2 cup mayonnaise
• 1 large egg
• 2 cups grated cheese (cheddar, mozzarella, monterey jack, or any combo you’d like)

Instructions

1. Slice the tomatoes into 1/4-inch thick rounds. Arrange them in a single layer on a wire rack set over a baking sheet or on paper towels. Sprinkle both sides generously with kosher salt and let them drain for at least 30 minutes. This step is crucial for removing excess liquid.
2. Preheat your oven to 375°F (190°C).
3. In a medium bowl, whisk together the mayonnaise, egg, and freshly cracked black pepper until smooth. Stir in the grated cheese until fully combined.
4. Pat the drained tomato slices dry with a paper towel to remove any surface moisture.
5. Layer half of the tomatoes in the bottom of the pre-baked pie crust. Sprinkle with half of the chopped fresh basil. Repeat with the remaining tomatoes and basil.
6. Spread the mayonnaise-cheese mixture evenly over the top layer of tomatoes and basil, sealing it to the edges of the crust.
7. Bake in the preheated oven for 25-30 minutes, or until the topping is puffed, golden brown, and bubbly.
8. Let the pie cool on a wire rack for at least 15-20 minutes before slicing. This allows the filling to set for cleaner slices.

Variations

• Herb Swap: Replace the basil with an equal amount of fresh chopped chives, dill, or oregano for a different flavor profile.
• Flaky Crust Upgrade: Use a store-bought puff pastry sheet as your base for a richer, flakier crust. Pre-bake according to package directions.
• Individual Servings: Prepare the filling as directed and spoon it into pre-baked mini tart shells or fill hollowed-out large tomato halves for single servings.
• Grilled Flavor: Grill the tomato slices for 2-3 minutes per side before layering to add a smoky depth to the pie.

Tips for Success

• Don’t Skip Draining: Salting and draining the tomatoes is non-negotiable; it prevents a soggy pie crust.
• Pre-Bake Well: Ensure your pie crust is fully pre-baked and golden before adding the fillings to avoid a damp bottom.
• Use Full-Fat Mayo: Low-fat or vegan mayonnaise may not set properly; full-fat mayonnaise provides the best texture and flavor.
• Cool Before Slicing: Resist the urge to cut into the pie right away. Allowing it to cool ensures it holds its shape when served.

Storage & Reheating

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 350°F (175°C) oven for 10-15 minutes until warmed through, which helps restore the crust’s crispness better than microwaving.

FAQ

Can I use regular slicing tomatoes instead of Roma?

Yes, but they tend to be juicier. Be extra diligent with the salting and draining step, and you may want to gently squeeze some slices after draining.

Do I have to use an egg in the topping?

The egg helps bind the topping and gives it structure. While you could omit it, the topping may be slightly less cohesive.

Can I make this pie ahead of time?

You can prep the components ahead: drain the tomatoes, chop the basil, grate the cheese, and mix the topping (store separately in the fridge). Assemble and bake just before serving for the best texture.

My pie seems watery, what happened?

This is almost always due to insufficient draining of the tomatoes. Next time, salt them more generously and let them drain for longer, even up to an hour.

Can I freeze tomato pie?

It’s not recommended. The high water content in the tomatoes can make the filling and crust very soggy upon thawing.

What’s the best cheese combination?

A mix of sharp cheddar for flavor and mozzarella for meltiness is excellent. Monterey Jack adds a nice mild creaminess. Feel free to use what you have on hand.