Description
This delicious Tomato Pie is a savory and fresh dish featuring layers of juicy roma tomatoes, fresh basil, and onions, all nestled in a flaky pre-baked pie crust. Topped with a creamy blend of mozzarella, cheddar, mayonnaise, and parmesan cheese, then baked to a golden perfection. Perfect as a light lunch, brunch, or side dish.
Ingredients
Units
Scale
Tomato Layer
- 5 roma tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup green onion (or red onion), chopped
- salt and freshly ground black pepper, to taste
Pie Crust
- 1 9-inch pre-baked pie crust
Cheese Mixture
- 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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to get it ready for baking the pie.
- Drain Tomatoes: Place the peeled and sliced tomatoes in a colander in a single layer. Sprinkle them with salt and let them rest for 10 minutes. This step helps to remove excess moisture so your pie won’t be soggy.
- Pat Dry Tomatoes: After resting, use a paper towel to gently pat the tomato slices dry to remove any remaining juice.
- Assemble Tomato Layer: In the pre-baked pie crust, layer the tomato slices, chopped basil, and chopped onion evenly. Season with additional salt and freshly ground black pepper to taste.
- Make Cheese Mixture: In a bowl, combine shredded mozzarella, shredded cheddar, and mayonnaise (or a mix of mayo and Greek yogurt). Mix thoroughly until well blended.
- Top the Pie: Spread the cheese and mayo mixture evenly over the layered tomatoes. Sprinkle the freshly grated parmesan cheese on top.
- Bake: Bake the pie in the preheated oven for 30 minutes or until the top is lightly browned and bubbly.
- Rest and Serve: Once baked, allow the pie to rest for at least 15 minutes to set before slicing and serving. This helps maintain its structure and improves flavor.
Notes
- Make sure to properly drain and pat dry the tomatoes to prevent a soggy crust.
- Using a pre-baked pie crust saves time and ensures the crust is fully cooked and crispy.
- You can substitute mayonnaise with a half mayo, half Greek yogurt mix for a lighter option.
- This pie is best served warm or at room temperature.
- For a vegetarian option, this recipe is suitable as-is since it contains no meat.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- 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
