Tomato Cheese Pie
Bursting with fresh flavors and creamy indulgence, this Tomato Cheese Pie is the ultimate comfort food crossover that brings together the garden-fresh taste of ripe tomatoes, the gooey goodness of mozzarella and cheddar cheeses, and a buttery, flaky pie crust. Perfectly seasoned with fresh basil, Parmesan, and a hint of black pepper, this savory pie features a heavenly golden topping of melted cheese mixed with a touch of mayonnaise for added richness. Its layered structure ensures a delightful balance of textures, from the crispy crust to the juicy tomato slices. Quick to prep and easy to bake, this crowd-pleaser is ideal for brunch, lunch, or a light dinner. Serve it warm or at room temperature for a dish that’s as versatile as it is flavorful. Keywords: Tomato Cheese Pie, savory pie recipe, cheesy tomato pie, fresh basil recipes.
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 4 large Ripe tomatoes
- 1.5 cups Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 0.5 cup Mayonnaise
- 0.25 cup Fresh basil leaves
- 0.25 cup Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
If using a store-bought pie crust, press it into a 9-inch pie pan. If using homemade, roll it out and fit it into the pan, trimming the edges as needed.
Blind bake the crust. Line it with parchment paper or foil and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes. Set aside to cool.
Slice the tomatoes into 1/4-inch thick slices. Lay them on a paper towel-lined surface and sprinkle with 1/4 teaspoon of salt to draw out excess moisture. Let them sit for 10 minutes, then pat dry with additional paper towels.
In a medium bowl, mix the shredded mozzarella and cheddar cheeses, mayonnaise, Parmesan cheese, black pepper, and the remaining 1/4 teaspoon salt until well combined.
Layer the tomato slices evenly in the cooled pie crust. Sprinkle half of the basil leaves over the tomatoes.
Spread the cheese mixture evenly over the top of the tomatoes, ensuring the surface is fully covered.
Drizzle the olive oil over the cheese layer and add the remaining basil leaves on top for garnish.
Bake the pie in the preheated oven for 25-30 minutes, or until the cheese layer is bubbly and golden brown.
Allow the pie to cool for 10-15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.7 g | 318% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 4438 mg | 193% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 21.8 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2347 mg | 181% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1869 mg | 40% | |
*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.
