Tomato Pie

Instructions

1. 1

   Prepare and Drain the Tomatoes (30-40 minutes passive time)

   • Slice the tomatoes about 1/4-inch thick.
   • Arrange the slices in a single layer on a baking sheet lined with paper towels.
   • Sprinkle evenly with 1 tsp of salt. Let stand for 30 minutes to draw out excess moisture.
   • After 30 minutes, use more paper towels to gently pat the tops of the tomatoes completely dry. This step is crucial to prevent a watery pie.
2. 2

   Blind Bake the Pie Crust (10-15 minutes)

   • While tomatoes are draining, preheat your oven to 400°F (200°C).
   • Press the pie crust into a 9-inch pie plate. Crimp the edges.
   • Line the crust with parchment paper and fill with pie weights or dried beans.
   • Bake for 10-12 minutes. Carefully remove the parchment and weights, then bake for another 2-3 minutes until the bottom is lightly golden. Set aside to cool.
3. 3

   Prepare the Filling (5-7 minutes)

   • Reduce the oven temperature to 375°F (190°C).
   • Melt the butter in a small skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Remove from heat.
4. 4

   Assemble the Pie (5 minutes)

   • Spread half of the sautéed onions over the bottom of the cooled pie crust.
   • Arrange half of the drained tomato slices in an overlapping layer.
   • Sprinkle with half of the chopped basil, 1/8 tsp salt, and 1/4 tsp black pepper.
   • Repeat with the remaining onions, tomatoes, basil, salt, and pepper.
5. 5

   Make the Topping and Bake (30-35 minutes)

   • In a medium bowl, combine the mayonnaise, shredded cheddar, shredded mozzarella, Dijon mustard, and the remaining 1/4 tsp black pepper. Mix until well combined.
   • Carefully spread the cheese mixture evenly over the top layer of tomatoes, sealing it to the edges of the crust.
   • Place the pie on a baking sheet to catch any drips and bake on the middle rack for 30-35 minutes, or until the topping is bubbly and golden brown.
6. 6

   Rest Before Serving (At least 1 hour)

   • Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. For the cleanest slices, allow it to cool for up to 2 hours.
   • This resting period is essential for the filling to set properly. Slicing it too early will result in a runny pie.