Summer's Best Tomato Pie
This savory tomato pie combines layers of fresh, ripe tomatoes with sharp cheeses, herbs, and a creamy topping, all baked into a crisp deep-dish crust for a flavorful, golden-brown summer dish.
Ingredients
For the Tomato Pie:
- 5 –6 medium homegrown tomatoes sliced ¼ inch thick
- 1 deep-dish pie crust
- Salt and pepper to taste
- Fresh basil chiffonade cut
- Sliced green onions
- Bacon cooked and crumbled (optional)
- Smoked paprika for finishing
For the Cheese Topping:
- 1 cup shredded mozzarella
- 1 cup sharp cheddar cheese
- 1 cup mayonnaise
- ⅓ cup grated Parmesan
- ½ tsp garlic powder
Instructions
- Slice tomatoes into ¼-inch rounds. Lay them between layers of paper towels and let sit for at least 30 minutes to absorb excess moisture. Never refrigerate tomatoes—it dulls their flavor.
- Preheat oven to 350°F. Use a fork to prick the bottom of the pie crust. Bake for 12–13 minutes until lightly golden. Let it cool slightly.
- In a bowl, stir together mozzarella, sharp cheddar, mayonnaise, Parmesan, and garlic powder until smooth and thick.
- Layer tomatoes over the bottom of the crust. Season with salt, pepper, fresh basil, green onions, and bacon (if using). Add a second layer of tomatoes and season again.
- Spread the cheese mixture over the top, pressing it gently to fill the crust evenly. It will look full but will bake down.
- Sprinkle smoked paprika on top. Bake at 350°F for 30 minutes, or until golden brown and bubbling.
- Let rest for 10–15 minutes to set before slicing. Serve warm or at room temperature.