Savory Tomato Pie
Buttery piecrust filled with fresh tomatoes, sharp cheddar, and mayo—a Southern classic that tastes like summer on a plate. Ready in under 30 minutes with store-bought dough.
- Total time
- 28 min
- Servings
- 6
- Calories
- 485
- Protein
- 14g
Ingredients
- 1 disk pie dough (store-bought, 1 disk thawed)
- 1.5 lb ripe tomatoes (medium, sliced 1/2-inch thick)
- 1.5 cups sharp cheddar cheese, shredded
- ¾ cup mayonnaise
- 3 tbsp fresh basil or parsley, chopped
- 1 pinch black pepper and salt to taste
Instructions
- 1
Heat oven to 400°F. Fit the pie dough into a 9-inch pie dish, letting it hang 1/2 inch over the edge, then prick the bottom with a fork.
- 2
Pat tomato slices dry with paper towels. Arrange them in a single layer on the crust, sprinkling lightly with salt and pepper between layers.
- 3
Mix cheddar, mayonnaise, basil, and a pinch each of salt and pepper in a bowl until combined.
- 4
Spread the cheese-mayo mixture evenly over the tomatoes, reaching the edges of the crust.
- 5
Fold the overhang of crust back over the filling, pleating loosely. Bake for 25 minutes until the crust is golden and the filling bubbles at the edges.
- 6
Cool for 5 minutes. Slice into 6 wedges and serve warm or at room temperature.
Tools you’ll need
- 9-inch pie dish
- oven
- paper towels
- small mixing bowl
- spoon
- knife
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