Summer Tomato Pie

14 Reviews

Prep: 20 min
Cook: 40 min
Ready In: 1 hr 10 min

“This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are.” - by Elizabeth

Ingredients

1 recipe pastry for a single 9-inch pie crust
3 tomatoes, thinly sliced
2 teaspoons salt
3 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 450 degrees F (230 degrees C).
Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
Reduce oven temperature to 350 degrees F (175 degrees C).
Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Nutrition

Amount Per Serving (8 total)

Calories
221 cal
11%

Fat
16.5 g
25%

Carbs
13.3 g
4%

Based on a 2,000 calorie diet

Share It

Reviews (14)

Rate This Recipe

Elizabeth

Aug. 10, 2012

"Super easy, fast and best of all delicious!..." See more"

Deborah Rainbolt

Aug. 13, 2012

"My Husband made this yesterday and everyone loved it. We have already decided to have it this weekend. What a great dish to take to pot lucks and parties!..." See more"

Cathy Wagner

Sep. 2, 2012

"Absolutely delicious and easy. I only made one change. I coated the prepared, cooled,crust with mayo. I have had other Tomato pies get a soggy crust. This might have helped, but, the pie didn't last l..." See moreong enought to find out. A real keeper for fresh tomatoes and basil."

More Reviews