Gluten-Free Savory Southern Tomato Pie
Bursting with Southern charm and tailored for gluten-free diets, this Gluten-Free Savory Southern Tomato Pie is a show-stopping dish perfect for summer gatherings or cozy dinners. Featuring a flaky gluten-free pie crust, juicy ripe tomatoes, fresh basil, and a rich blend of mozzarella and sharp cheddar cheeses, this recipe harmonizes vibrant flavors and textures in every bite. A creamy layer of seasoned mayonnaise and gluten-free flour adds depth, while a sprinkle of oregano and black pepper enhances the savory appeal. Easy to prepare and beautifully golden after baking, this comforting pie is ideal served warm or at room temperature, making it a versatile option for any occasion.
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Recipe Information
Ingredients
- 1 9-inch gluten-free pie crust
- 4 medium ripe tomatoes
- 1 teaspoon kosher salt
- 0.5 cup fresh basil leaves
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 0.5 cup mayonnaise
- 2 tablespoons gluten-free all-purpose flour
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon dried oregano
- 1 tablespoon extra-virgin olive oil
Instructions
Preheat your oven to 375°F (190°C).
Roll out the gluten-free pie crust to fit a 9-inch pie pan. Place it gently into the pan and crimp the edges if necessary. Poke the bottom with a fork to prevent bubbles. Bake for 10 minutes, then remove from the oven to cool slightly.
Slice the tomatoes into 1/4-inch thick rounds. Sprinkle with kosher salt and place them on a paper towel-lined plate to drain for about 10 minutes. Pat them dry with additional paper towels.
Layer the tomato slices on the pre-baked crust, overlapping slightly. Scatter the fresh basil leaves evenly over the tomatoes.
In a medium-sized bowl, mix the mozzarella cheese, cheddar cheese, mayonnaise, and gluten-free flour until combined.
Spread the cheese mixture evenly over the tomatoes and basil, ensuring the mixture goes all the way to the edges of the crust.
Sprinkle the top with freshly ground black pepper and dried oregano.
Drizzle the extra-virgin olive oil over the top of the pie.
Bake the pie for 30 minutes or until the top is bubbly and golden brown.
Allow the pie to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 17.6 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1737 mg | 134% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1336 mg | 28% | |
*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.
