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Summer Tomato Pie

A fresh and simple dish featuring ripe tomatoes, cheese, and basil, perfect for warm months and meal prep.
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 9-inch 9-inch pie pastry
For the filling
  • 3 pieces tomatoes, thinly sliced
  • 2 teaspoons salt For draining tomatoes
  • 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 Can be substituted with light mayo or Greek yogurt for a healthier option.

Method
 

Preparation
  1. Preheat the oven to 450°F (230°C).
  2. Press pie pastry into a 9-inch pie pan; prick the bottom and sides with a fork.
  3. Bake in the preheated oven until lightly browned, 10 to 12 minutes.
  4. Remove from the oven and let cool completely; reduce the oven temperature to 350°F (175°C).
  5. While the crust is cooling, place tomato slices in a single layer in a colander and sprinkle with salt. Let sit for about 10 minutes to release moisture.
  6. Blot excess moisture with a paper towel.
Layers and Baking
  1. Arrange half of the tomatoes in a layer over the bottom of the cooled crust, overlapping the slices.
  2. Sprinkle half of the garlic, basil, Cheddar, and mozzarella over the tomatoes.
  3. Repeat the layers once more, then spread mayonnaise over the top.
  4. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
  5. Cool on a wire rack.

Notes

Serve slices warm or at room temperature. Pair with a green salad and lean protein for a balanced meal. Leftover pie can be stored in an airtight container for up to 3-4 days in the fridge.