Heirloom Tomato Pie
Celebrate summer’s finest flavors with this irresistible heirloom tomato pie, a savory showstopper that combines juicy, perfectly seasoned heirloom tomatoes with the creamy richness of sharp cheddar and Parmesan cheeses. Nestled in a flaky pie crust and layered with fresh basil and chives, this dish offers a vibrant medley of garden-fresh ingredients and cheesy comfort. The secret to its perfection lies in salting and patting the tomatoes dry to keep every slice irresistibly crisp and flavorful. Whether served warm or at room temperature, this easy-to-make tomato pie is the ultimate crowd-pleaser for brunch, a light dinner, or your next potluck. Try this fresh twist on classic Southern charm and watch it disappear from the table in minutes!
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Recipe Information
Ingredients
- 4 medium heirloom tomatoes
- 1 teaspoon salt
- 1 9-inch crust store-bought pie crust or homemade pie dough
- 0.5 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 0.25 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves
- 2 tablespoons fresh chives
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Slice the heirloom tomatoes into 1/4-inch thick rounds. Place the slices on a paper towel-lined tray, sprinkle with 1 teaspoon of salt, and let them rest for 20 minutes to release excess moisture.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the pie crust (if using homemade dough) and press it into a 9-inch pie dish. Trim any overhanging edges and crimp the crust as desired.
In a medium bowl, combine the mayonnaise, shredded cheddar cheese, and Parmesan cheese. Stir until well blended.
Pat the tomato slices dry with paper towels to remove any additional moisture. This step is crucial to prevent the pie from becoming soggy.
Arrange a single layer of tomato slices on the bottom of the pie crust. Sprinkle some of the chopped basil and chives over the tomatoes, and season with a pinch of black pepper.
Spread a thin layer of the cheese mixture over the tomatoes using a spatula. Repeat layering with remaining tomatoes, herbs, and cheese mixture until all ingredients are used, finishing with the cheese mixture on top.
Drizzle the top of the pie with 1 teaspoon of olive oil.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 10 minutes before slicing. Garnish with additional fresh basil leaves, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.8 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 254 mg | 5% | |
*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.
