Description
A delightful and fresh tomato pie that captures the essence of summer with juicy tomatoes and a flaky crust, perfect for gatherings.
Ingredients
Scale
- 1 pre-made or homemade pie crust (9-inch)
- 4–6 ripe tomatoes, sliced (heirloom or beefsteak are great choices)
- Salt, for draining
- 1 cup shredded mozzarella cheese
- 1 cup cheddar cheese (sharp or non-dairy)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 1 cup mayonnaise (or Greek yogurt)
- Optional: Red pepper flakes, vinegar
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tomatoes and place them in a colander. Sprinkle some salt over and let them drain for about 10-15 minutes.
- Combine the mozzarella, cheddar, mayonnaise, basil, parsley, garlic powder, and black pepper in a large bowl. Stir until fully blended.
- Layer the drained tomatoes in the prepared pie crust. Pour the cheese mixture over the tomatoes.
- Bake the pie for about 35-40 minutes, or until the cheese is bubbly and starting to brown.
- Allow the pie to cool for about 10 minutes before slicing.
Notes
For a healthier version, use whole wheat or gluten-free crust and low-fat or plant-based cheese. You can also substitute Greek yogurt for mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg