Summer Tomato Pie
Celebrate the flavors of the season with this irresistible Summer Tomato Pie! Bursting with juicy, ripe tomatoes, fresh basil, and parsley, this savory pie layers summer’s best produce under a rich, bubbly topping of mozzarella, Parmesan, and creamy mayonnaise. Nestled in a golden pre-baked pie crust, each slice is a perfect balance of freshness and indulgence. The secret to its irresistibly flaky texture? Salting and draining the tomato slices to keep the pie from becoming soggy. Quick to prepare in just under an hour, this vibrant dish is perfect for brunch, lunch, or a light dinner. Serve it warm or at room temperature for a summery meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 medium-sized fresh tomatoes
- 1 teaspoon salt
- 1 9-inch pre-made pie crust
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.33 cup mayonnaise
- 0.25 cup fresh basil leaves
- 0.25 cup fresh parsley leaves
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Slice the fresh tomatoes into approximately 1/4-inch thick rounds. Lay them out on a baking sheet lined with paper towels. Sprinkle with salt to draw out excess moisture, and set aside for 15 minutes.
While the tomatoes rest, prepare the pie crust by rolling it out into a 9-inch pie dish. Crimp or trim the edges as needed. Poke a few holes in the bottom of the crust with a fork to allow steam to escape during baking.
Bake the pie crust in the preheated oven for 10 minutes, or until lightly golden. Remove and let cool slightly.
In a medium bowl, combine shredded mozzarella cheese, grated Parmesan cheese, and mayonnaise. Mix until smooth and set aside.
Gently pat the sliced tomatoes with additional paper towels to remove any additional moisture. This step helps prevent the pie from becoming soggy.
Layer the drained tomato slices evenly over the pre-baked pie crust, overlapping slightly. Sprinkle chopped basil and parsley evenly over the tomatoes.
Spread the cheese-mayo mixture evenly over the top of the tomatoes and herbs.
Sprinkle with black pepper and drizzle olive oil over the top for added flavor.
Return the pie to the oven and bake for 20 minutes, or until the top is bubbly and golden brown.
Remove the pie from the oven and let it cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 285 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.
