Description
This delicious and savory Tomato Pie features layers of fresh roma tomatoes, fresh basil, and onions in a pre-baked pie crust, topped with a creamy cheese and mayonnaise mixture, then baked until golden and bubbly. Perfect for a light lunch or as a side dish, this pie combines fresh garden flavors with a rich and creamy topping for a satisfying, easy-to-make dish.
Ingredients
Units
Scale
Vegetables and Herbs
- 5 roma tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup green onion or red onion, chopped
Pie Base and Cheese Mixture
- 1 9-inch pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or 1/2 mayo, 1/2 Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Prepare tomatoes: Lay the peeled and sliced roma tomatoes in a single layer in a colander placed over the sink. Sprinkle them with salt to draw out excess moisture and let them rest for 10 minutes.
- Dry tomatoes: Using paper towels, pat the tomato slices dry carefully to remove most of their moisture. This step is crucial to prevent the pie from becoming soggy.
- Layer filling: In the pre-baked pie crust, arrange a layer of tomato slices followed by chopped basil and onions. Season these layers with salt and freshly ground black pepper to taste.
- Prepare cheese topping: Mix together the shredded mozzarella, shredded cheddar, and mayonnaise (or mixture of mayonnaise and Greek yogurt) in a bowl until well combined.
- Assemble and top: Spread the cheese and mayonnaise mixture evenly over the layered tomatoes in the pie crust. Sprinkle the freshly grated parmesan cheese on top for an extra layer of flavor.
- Bake the pie: Place the pie in the preheated oven and bake for about 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 resting time helps the pie set and makes it easier to cut and serve.
Notes
- Peeling the tomatoes is essential to avoid excess moisture and sogginess in the pie.
- You can use half mayonnaise and half Greek yogurt for a lighter topping with a tangy flavor.
- Make sure the pie crust is pre-baked so the filling cooks evenly and the crust stays crisp.
- Allow the pie to rest before cutting to let the filling set properly for neat slices.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 472
- Sugar: 3g
- Sodium: 604mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 36mg
