Serves 6
60 min
Tomato Pie
Recipe GLPR51a37b08cd6b56
A savory pie featuring fresh sliced tomatoes and basil layered in a crispy pie crust, topped with a creamy mixture of mayonnaise, mozzarella, and Parmesan cheese, then baked until golden. Perfect as a light lunch or appetizer.
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Ingredients
4 medium tomatoes
salt
1 regular pie crust, unbaked
3/4 cup mayonnaise
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 garlic cloves, minced
8 to 10 fresh basil leaves, chopped (or 1 teaspoon dried basil)
Directions
Slice the tomatoes into thin, even slices and arrange them on a cutting board or large plate. Generously sprinkle salt over all the slices.
Place the salted tomato slices in a colander or on a cooling rack and allow them to sit for 15 to 20 minutes. The salt will draw out excess moisture from the tomatoes.
Preheat the oven to 350°F. Place the pie crust in a 9-inch pie dish according to package directions. Bake the crust for 5 to 8 minutes until it is partially cooked but not browned, then remove and allow to cool slightly.
While the crust cools, combine the mayonnaise, mozzarella cheese, Parmesan cheese, and minced garlic in a medium bowl. Stir until all ingredients are evenly mixed and set aside.
Pat the tomato slices dry using paper towels to remove as much excess moisture as possible.
Arrange the dried tomato slices in the cooled pie crust in overlapping layers, seasoning lightly with salt as you layer. Sprinkle the chopped basil evenly over the tomatoes.
Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes, covering them completely. For easier cleanup, place the pie on a rimmed baking pan.
Bake for 40 minutes, or until the top is golden brown and the filling is heated through. Remove from the oven and let cool for a few minutes before slicing and serving.
