Sweet summer tomatoes are layered with basil, green onions, and plenty of cheese inside a pastry crust to create this irresistible summer favorite, the Southern Tomato Pie.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 8servings
Calories: 346kcal
Ingredients
1pie crusthomemade or store-bought
4-6summer tomatoes, depending on size
½ - 1teaspoonkosher salt
8fresh basil leaves, rolled and sliced thin
½cupfresh green onions, sliced thin
8ouncesmozzarella pearls, drainedOR 1 cup of shredded mozzarella
4ounces extra-sharp cheddar cheese, gratedOR gruyere or fontina cheese
1cupmayonnaise
1teaspoonfreshly ground black pepper
Instructions
Preheat oven to 375°F. Place the pie crust in a deep pie plate and prick with a fork.
Pre-bake the crust for about 10 minutes, until it is very lightly browned. Allow the crust to cool completely before filling.
While the crust is cooling, slice tomatoes and sprinkle with a tiny bit of salt. Lay them on paper towels and blot once with additional paper towels before layering in the cooled pie shell.
Alternate layers of tomatoes with a sprinkling of green onions and basil. Stir together the mayonnaise and cheeses. Add plenty of black pepper.
Top the pie with the cheese mixture. Place the pie in the 375°F oven and after it is in the oven, reduce the temperature to 350°F. Bake for 30 minutes until the cheese has melted and begins to brown. If the crust starts to get too dark, use a pie crust cover or wrap the edge of the pan in foil.
Remove from the oven and cool at least 20 minutes before slicing. For clean slices, allow the pie to cool to room temperature.