Savory Southern Tomato Pie
Indulge in the irresistible charm of Southern cuisine with this Savory Southern Tomato Pie, a comforting classic brimming with fresh, garden-fresh flavor. Featuring a buttery, homemade pie crust as its base, this recipe layers vibrant ripe tomatoes and aromatic fresh basil, then tops them with a creamy and cheesy blend of sharp cheddar, mozzarella, and tangy mayonnaise. Perfectly seasoned with a hint of salt and black pepper, this pie bakes to golden, bubbly perfection, creating a dish that’s equal parts rustic and elegant. Whether served as a side dish at your next gathering or as the star of a light summer meal, this tomato pie is a flavorful celebration of Southern tradition. Prepare to savor every bite! Keywords: Southern tomato pie, savory pie recipe, fresh tomatoes, cheesy pie, classic Southern dish.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter
- 3 tablespoons cold water
- 4 large ripe tomatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh basil leaves
- 0.5 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons green onions
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the all-purpose flour and 1/2 teaspoon of salt. Add the chilled unsalted butter, cut into small pieces.
Use a pastry cutter or your fingers to blend until mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, mixing with a fork until dough holds together.
Shape dough into a disk, wrap in plastic, and refrigerate for 15 minutes.
While the dough chills, slice 4 large ripe tomatoes into thin slices.
Place tomato slices on paper towels, sprinkle with 1 teaspoon of salt, and let drain for 10 minutes.
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and flute the edges.
Bake the crust in the preheated oven for 10 minutes or until light golden then remove from the oven and set aside to cool slightly.
Pat the tomato slices with paper towels to remove excess moisture and then layer them with 0.5 cup of fresh basil leaves over the baked crust.
In a small bowl, mix 0.5 cup mayonnaise, 1 cup shredded sharp cheddar cheese, 0.5 cup shredded mozzarella cheese, and 2 tablespoons chopped green onions.
Spread the cheese and mayonnaise mixture evenly over the tomatoes.
Sprinkle with 0.5 teaspoon of black pepper.
Return the pie to the oven and bake for 30-35 minutes until the top is bubbly and lightly browned.
Allow the pie to cool for at least 10 minutes before slicing and serving warm or at room temperature.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 230 mg | 18% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 297 mg | 6% | |
*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.
