Savory Tomato Pie: A Summer Treat (Print Version)

Discover my family's favorite Savory Tomato Pie recipe! Layers of ripe tomatoes, creamy cheese, and a flaky crust make this summer treat unforgettable.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Southern
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - Ripe Tomatoes: 3-4 large (mixed varieties)
02 - Pre-made Pie Crust: 1 (deep-dish)

→ Creamy Filling

03 - Mayonnaise: 1/2 cup (full-fat)
04 - Shredded Sharp Cheddar Cheese: 1 cup
05 - Shredded Low-Moisture Mozzarella Cheese: 1 cup

→ Flavor Boosters

06 - Fresh Basil: 1/4 cup (chopped)
07 - Green Onions: 2 (chopped)
08 - Garlic Powder: 1/2 tsp
09 - Salt: to taste
10 - Black Pepper: to taste

# Instructions:

01 - First things first, those beautiful tomatoes. Slice them about a quarter-inch thick. Now, this is crucial: lay them out on a few layers of paper towels, sprinkle them with a little salt, and let them sit for at least 30 minutes. You want to draw out as much moisture as possible, or your Savory Tomato Pie will be a watery mess. Trust me, I skipped this once, and the bottom crust was soggy – a real tragedy!
02 - While your tomatoes are doing their thing, preheat your oven to 375°F (190°C). Press your pre-made pie crust into a deep-dish pie plate. Prick the bottom all over with a fork, then line it with parchment paper and fill with pie weights or dried beans. Blind bake for about 10-12 minutes until it's lightly golden. This step is super important for preventing a soggy bottom on your Savory Tomato Pie, a mistake I learned the hard way. Pull it out, remove the weights and parchment, and let it cool a bit.
03 - In a medium bowl, combine your mayonnaise, sharp cheddar, mozzarella, chopped fresh basil, and chopped green onions. Add the garlic powder, a good pinch of salt, and a generous grind of black pepper. Stir it all together until it’s well combined. This is the creamy, dreamy heart of your Savory Tomato Pie, and honestly, it smells incredible right about now!
04 - Once your crust is cool enough to handle and your tomatoes are patted dry (give them another pat with fresh paper towels!), it's assembly time. Spread about half of your cheese mixture evenly over the bottom of the baked pie crust. Arrange half of your dried tomato slices over the cheese, overlapping them slightly. Repeat with the remaining cheese mixture and then the rest of the tomatoes. Don't be shy; layer it up!
05 - Pop your assembled Savory Tomato Pie back into the preheated 375°F (190°C) oven. Bake for 30-40 minutes, or until the top is beautifully golden brown and bubbly. You want to see those edges getting nice and crispy, and the cheese melted and slightly browned. My kitchen always smells divine at this point, like pure summer bliss.
06 - This is the hardest part, I swear! Once it's out of the oven, you *must* let your Savory Tomato Pie cool for at least 15-20 minutes before slicing. If you cut into it too soon, it’ll just fall apart, and all that lovely creamy filling will ooze out everywhere. I've been impatient too many times! A little cooling time lets it set up perfectly, making for clean, beautiful slices. Enjoy!

# Notes:

01 - Always salt and drain your tomatoes; it's the difference between amazing and watery.
02 - Don't skip the blind baking step for the crust; it prevents a soggy bottom, which is a real bummer.
03 - Let the pie rest after baking! Seriously, 15-20 minutes makes all the difference for clean slices.
04 - Try a crisp rosé or light white wine pairing for a truly summery experience.

# Equipment Needed:

01 - 9-inch deep-dish pie plate
02 - mixing bowls
03 - sharp knife
04 - cutting board
05 - paper towels
06 - pie weights (or dried beans)
07 - parchment paper

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 12g

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