Description
A cozy yet bright summer dish packed with fresh tomatoes, cheddar cheese, and a flaky crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
For the pie
- 3 cups Fresh ripe tomatoes, sliced (Heirloom, beefsteak, or garden-fresh varieties are best)
- 1 pie crust Pie crust, homemade or store-bought (Prebaked)
- 1 cup Sharp cheddar cheese, shredded (For topping)
- 1/2 cup Mayonnaise (For a creamy topping)
- 1 tablespoon Fresh basil or parsley, chopped (For flavor)
- 1/2 cup Green onion or regular onion, chopped (Optional but good)
- 1 clove Garlic, minced (Optional)
- to taste Salt and pepper (For seasoning)
Instructions
Preparation
- Slice the tomatoes and lay them on paper towels or a clean kitchen towel. Sprinkle with salt and let them sit for 20 to 30 minutes to drain moisture.
- Prebake your pie crust to prevent a soggy bottom.
- In a bowl, mix together the shredded cheddar, mayonnaise, chopped herbs, pepper, and garlic.
Assembly
- Layer the pie: Start with a little cheese, then add a layer of tomatoes, followed by onion or basil if using. Repeat until all ingredients are used.
- Spread the mayo and cheese mixture over the top like frosting.
Baking
- Bake until bubbly and golden on top. Allow it to rest for a few minutes before slicing.
Notes
Letting the pie cool before slicing is key to keeping the filling intact. To avoid sogginess, ensure you salt and drain the tomatoes properly, blind bake the crust, and do not overload the pie with too many tomatoes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Brunch, Main Course
- Cuisine: American, Southern