Tomato Pie

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With garden-fresh tomatoes, fresh herbs, and the bold, nutty flavor of Parmesan all tucked into a flay pie crust this southern-style tomato pie is bursting with layers of savory flavor.

Prep Time15

Cook Time55

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: southern tomato pie, tomato pie

Servings: Servings

Author: Lisa Bass

Equipment

1 9 inch pie pan

Ingredients

½ all-butter pie crust
3-4 large tomatoes sliced
¼ teaspoon kosher salt
¼ cup chopped yellow onion
2 tablespoons fresh basil sliced thin
½ teaspoon thyme
1 cup mozzarella cheese shredded
1 cup sharp cheddar shredded
½ cup mayonnaise
2 green onions sliced
2 tablespoons Parmesan optional
Freshly ground black pepper

Instructions

Prepare your pie crust. Press it into a 9-inch pie plate and keep chilled in the refrigerator until ready to fill.
Line the pie shell with foil or parchment paper, then add pie weights (uncooked rice or dry beans can work as pie weights, too) to hold the crust in place as it blind bakes. Bake the crust for 25 minutes at 350 degrees Fahrenheit until lightly browned and no longer shiny.
While the pie crust bakes, thinly slice the tomatoes. Place the sliced tomatoes on paper towels or a wire rack and lightly salt them. Let the tomatoes sit for 15-20 minutes to drain, then pat them dry with paper towels.
Add diced onions to the prebaked pie crust. Arrange the sliced tomatoes in an even layer on top.
Next, add the fresh herbs and then another layer of sliced tomatoes.
In a separate bowl, mix shredded mozzarella and cheddar cheeses, mayonnaise, and chopped green onions. Spread the mixture evenly over the tomatoes. Sprinkle with grated Parmesan cheese and black pepper.
Bake at 350 degrees Fahrenheit for 30 to 40 minutes until bubbly and golden. Let the pie cool for 15-20 minutes to set up before slicing.

Notes

This is a single crust recipe. My all-butter pie crust recipe linked in the ingredients makes two crusts (a top and bottom crust). Halve the pie crust recipe for a single tomato pie, or make the full recipe and freeze the second crust for another time.

This recipe doubles well for leftovers.

I don’t peel the tomatoes, but you’re welcome to do so!
Choose firm tomatoes, and don’t overload the pie with them. Fitting all your aging tomatoes into this pie to keep them from spoiling may result in a soggy, overly juicy pie.
If you need more ways to use your tomatoes, try homemade marinara, classic tomato soup, or lacto-fermented salsa.
Add some crisp, crumbled bacon to the layers for added flavor and texture.

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