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Tomato Pie
Ingredients
- 1unbaked refrigerated or homemade pie crust
- 6 mediumtomatoes
sliced 1/4-inch thick, about 2 pounds
- 1 tspkosher salt
- 4 ozsharp white cheddar cheese
shredded, 1 packed cup
- 4 ozgruyère cheese
shredded, 1 packed cup
- ¾ cmayonnaise
- ½ cfinely chopped yellow onion
- ¼ cthinly sliced fresh basil leaves
plus more whole leaves for garnish
- 1 tsphot sauce
preferably louisiana brand
- ¼ tspblack pepper
plus more for tomatoes
- 2 tbsppanko
japanese-style breadcrumbs
Directions
- 1
Preheat oven to 425°F with rack in lower third position. Place piecrust dough in a 9-inch pie plate; trim excess dough, and crimp edges. Line piecrust using a piece of parchment paper or aluminum foil, fully covering crust and edges. Fill piecrust to rim using pie weights or dried beans. Place piecrust on a rimmed baking sheet; bake in preheated oven until edges are light golden brown, about 12 minutes. Remove baking sheet from oven, and carefully remove parchment paper and pie weights from piecrust. Return baking sheet with piecrust to oven, and bake at 425°F until bottom of piecrust is dry to the touch, 3 to 4 minutes. Remove from oven; transfer piecrust to a wire rack, and let cool slightly, about 30 minutes. Reduce oven temperature to 350°F.
- 2
While piecrust bakes, place tomato slices on a paper towel-lined baking sheet. Sprinkle evenly with salt, and let stand for 30 minutes. Firmly pat tomatoes dry using additional paper towels.
- 3
Stir together cheeses, mayonnaise, onion, basil, hot sauce, and black pepper in a medium bowl until combined. Spread half of cheese mixture (about 1 1/4 cups) in cooled piecrust. Sprinkle with 1 tablespoon of the panko. Top with half of tomatoes, overlapping, if needed. Repeat layers, ending with remaining tomatoes. Sprinkle with a pinch of black pepper.
- 4
Bake pie at 350°F until lightly browned, 30 to 35 minutes. Transfer to a wire rack, and let cool 2 hours before slicing. Garnish with whole basil leaves.
Tomato Pie
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About this Recipe
Craving a taste of summer wrapped in a flaky crust? This Tomato Pie recipe delivers a supremely comforting, cheesy, and fresh dish that's perfect for any occasion. Forget complicated techniques; this recipe focuses on pure, unadulterated flavor.
What makes this tomato pie truly exceptional is the strategic layering of ripe tomatoes with a rich, savory blend of two cheeses and mayonnaise. The combination of sharp white cheddar and creamy Gruyère, mixed with mayonnaise, creates an unbelievably luscious and tangy filling that balances beautifully with the fresh tomatoes. A touch of hot sauce and fresh basil ties it all together, ensuring every bite is a burst of balanced flavor.
Prepare for a delightful contrast of textures and tastes. You'll experience the tender sweetness of garden-fresh tomatoes, perfectly complemented by the gooey, savory cheese filling. The subtle kick from the hot sauce cuts through the richness, while fresh basil brightens the entire profile. This isn't just a side dish; it's a hearty, satisfying pie that truly celebrates peak-season tomatoes, all within a delicious, flaky pie crust.
Customization is easy to make this tomato pie your own. While sharp white cheddar and Gruyère are fantastic, feel free to experiment with other good melting cheeses like Monterey Jack or Fontina. If you prefer less spice, reduce the hot sauce, or omit it entirely. For a fresh twist, you could also try adding a sprinkle of fresh thyme or oregano alongside the basil.
This tomato pie is ideal for summer potlucks, family gatherings, or a comforting weeknight dinner. Serve it warm, perhaps alongside a simple green salad, and garnish generously with extra fresh basil leaves for an inviting presentation.