Description
A savory and flavorful tomato pie that features a flaky pie crust filled with sliced seasoned tomatoes, fresh basil, onions, and a creamy cheesy topping. This dish is perfect as a comforting brunch or light dinner and highlights the fresh taste of summer tomatoes baked to perfection.
Ingredients
Scale
Pie Crust
- 1 (9-inch) pie shell (homemade or store-bought)
Tomato Filling
- 3 to 4 large tomatoes
- 1/2 teaspoon kosher salt
- 1/2 cup chopped yellow or red onion (about 1/3 onion)
- 1/4 cup thinly sliced basil
Cheese Topping
- 2 cups (8 ounces / 225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
- 1/2 cup mayonnaise
- 1 teaspoon Frank’s Hot Sauce or Tabasco, or to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C) and position the oven rack in the center for even baking.
- Prepare Pie Crust: For store-bought crusts, follow package instructions or bake for 8-10 minutes until lightly browned. For homemade crusts, press into the pie plate and freeze for 30 minutes. Line with aluminum foil and fill with pie weights like dry beans or rice. Bake for 15 minutes, remove foil and weights, poke holes with a fork for venting, then bake another 10 minutes.
- Prepare Tomatoes: Halve tomatoes horizontally and squeeze out as much juice as possible to avoid sogginess. Roughly chop tomatoes to get about 3 cups. Sprinkle with kosher salt and let drain in a colander over a bowl while the crust bakes.
- Layer Onions and Tomatoes: Spread the chopped onion evenly over the bottom of the pre-baked pie shell. Thoroughly squeeze excess moisture from tomatoes using paper towels, a dish towel, or potato ricer, then spread tomatoes over onions. Sprinkle sliced basil evenly on top.
- Prepare Cheese Mixture: In a medium bowl, combine grated cheese, mayonnaise, hot sauce, and freshly ground black pepper. Spread this mixture evenly over the tomato layer.
- Bake the Pie: Place the pie in the preheated oven and bake at 350°F (175°C) for 25 to 45 minutes, until the top is browned and bubbly. Remove from oven and allow to cool slightly before serving.
Notes
- To prevent a soggy crust, be sure to drain and thoroughly squeeze the tomatoes of excess juice.
- You can customize the cheese blend with your favorites such as Gruyere for a nuttier flavor or Mozzarella for more mildness.
- If using a homemade crust, freezing before blind baking helps prevent shrinkage.
- Adjust the amount of hot sauce to your preferred spice level.
- Let the pie cool for about 10 minutes before slicing for cleaner cuts.