Tomato Pie with Basil

Ingredients

For the Crust

• 1 refrigerated pie crust
• pie weights or dried beans

For the Tomatoes

• 2 1/2 pounds ripe tomatoes, sliced 1/4 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

For the Cheese Filling

• 1 cup shredded sharp cheddar
• 1/2 cup grated Parmesan
• 1/2 cup mayonnaise
• 1 large egg
• 1 garlic clove, grated

For Finishing

• 1/3 cup fresh basil leaves

Substitutions

• Heirloom tomatoes can replace standard tomatoes if equally well drained.
• Mozzarella can replace half the cheddar but creates a milder, softer filling.
• Greek yogurt can replace half the mayonnaise.
• A gluten-free crust can be used if fully blind-baked.

Instructions

Step 3: Mix the Filling

Stir cheddar, Parmesan, mayonnaise, egg, garlic, pepper, and oregano.

Step 4: Layer the Pie

Spread half the cheese mixture in the crust, add a layer of tomatoes, then repeat. Arrange the prettiest slices on top.

Step 5: Bake

Reduce oven to 375°F and bake 35 to 40 minutes until golden, set, and the egg-cheese filling reaches 160°F.

Step 7: Finish

Top with fresh basil just before cutting and serving warm or at room temperature.

Drain the Tomatoes Thoroughly

The tomato-resting step protects the crust more than any extra baking time can. Salt the slices, give them the full draining period, and blot both sides before layering. Removing surface moisture keeps the cheese filling set and helps the blind-baked crust stay crisp enough to slice.

How to Store Leftovers

After cooling, cover Tomato Pie with Basil well and refrigerate it within 2 hours at 40°F (4°C) or below. Use within 3 days. A tight container limits drying at the cut edges and top.

How to Reheat

Reheat slices on a sheet pan at 350°F for 10 to 15 minutes until 165°F and the crust re-crisps. Add fresh basil afterward.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.