Chunky Tomato Cheese Pie
Meet your new favorite comfort dish, the Chunky Tomato Cheese Pie—a perfect harmony of vibrant summer tomatoes and gooey, melty cheese nestled inside a golden, flaky crust. This savory pie layers juicy, salt-kissed tomato slices with a luxurious blend of cheddar, mozzarella, Parmesan, and creamy mayonnaise, all infused with fresh basil and thyme for a fragrant herbal touch. The pie’s crowning glory is its bubbly, golden-brown topping, delivering an irresistible combination of textures. Quick to prepare with either a store-bought or homemade pie crust, this recipe is ideal for brunch, a light dinner, or as a standout side dish. Garnished with fresh basil and a drizzle of olive oil, it’s a comforting and crowd-pleasing dish bursting with flavor in every bite.
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Recipe Information
Ingredients
- 1 piece store-bought or homemade pie crust
- 4 large ripe tomatoes
- 1 teaspoon salt
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup mayonnaise
- 0.25 cup Parmesan cheese
- 0.5 cup fresh basil leaves
- 1 tablespoon fresh thyme leaves
- 0.5 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
Instructions
Preheat your oven to 375°F (190°C).
Press the pie crust into a 9-inch pie dish, crimping the edges if desired. Poke the bottom and sides of the crust lightly with a fork. Bake for 10 minutes, then set aside to cool slightly.
While the crust bakes, slice the tomatoes into rounds about 1/4-inch thick. Lay them on a paper towel-lined baking sheet and sprinkle with 1 teaspoon of salt. Let them rest for 10 minutes to draw out excess moisture, then pat them dry with additional paper towels.
In a medium bowl, combine the shredded cheddar cheese, shredded mozzarella cheese, mayonnaise, and Parmesan cheese. Stir until well incorporated to create the cheese filling.
Layer the pie filling in the crust: Start with half of the tomato slices, overlapping slightly. Sprinkle half of the chopped basil and thyme over the tomatoes, and add a light drizzle of olive oil and a pinch of black pepper.
Spread half of the cheese mixture over the tomatoes using the back of a spoon. Repeat the layering with the remaining tomatoes, herbs, olive oil, black pepper, and cheese mixture.
Bake the pie in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the pie to cool slightly for 5-10 minutes, then slice and serve warm. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 20.1 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2343 mg | 180% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
