This Garden Fresh Tomato Pie is a refreshing twist on a classic dish, perfect for making the most of ripe, juicy tomatoes. With its blend of cheeses, fresh basil, and a hint of garlic, it bursts with flavor and screams summertime delight.
The star of this pie is the tomatoes, and you’ll want them ripe and juicy for the best flavor. The pie crust serves as a crispy, buttery base, holding all the deliciousness together. We use a mix of mozzarella and cheddar cheese for a gooey, savory topping that browns beautifully in the oven. Mayonnaise adds creaminess and helps bind the cheese layer. Fresh basil adds a fragrant, herbal note, while a touch of garlic powder and black pepper round out the seasoning. Finally, a drizzle of olive oil ensures a golden finish.
Pair this tomato pie with a crisp green salad tossed with a light vinaigrette, or serve alongside grilled chicken for a balanced meal. It's also fantastic as a brunch dish, perhaps with a side of fresh fruit.
First, preheat your oven to 375°F. You want it hot and ready to go. Place your pie crust in a 9-inch pie pan and pop it in the oven to prebake for about 10 minutes. This step is crucial as it helps prevent a soggy bottom once the tomatoes come into play.
While the crust is pre-baking, slice your tomatoes thinly and arrange them on paper towels. Sprinkle them with salt and let them sit for about 10 minutes. This draws out excess moisture, which is key to avoiding a watery pie.
In a mixing bowl, combine the mayonnaise, mozzarella, cheddar, basil, black pepper, and garlic powder. This will be your creamy, cheesy topping.
Once the tomatoes have released some of their moisture, pat them dry and layer them into your prebaked crust. Spread the cheese mixture evenly over the top of the tomatoes. Drizzle a tablespoon of olive oil over the cheese layer to help it brown and crisp up nicely.
Bake the pie in your preheated oven for 30 minutes, or until the top is golden and bubbly. Let it cool for a few minutes to make slicing easier.
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