Tomato Pie
A quintessential Southern summer staple featuring juicy, ripe tomatoes layered in a flaky, buttery crust with fresh basil and a creamy, cheesy topping. This savory pie bakes up golden and bubbling, letting peak-season tomatoes truly shine. Serve it warm or at room temperature for a perfect brunch, lunch, or light dinner.
For 6 servings
- prep · ~30 min
Prepare the pie dough.
1.Whisk flour and 0.25 tsp salt together in a bowl.2.Cut cold butter into flour using a pastry blender or fingertips until mixture resembles coarse meal with pea-sized bits.3.Drizzle in ice water 1 tbsp at a time, tossing with a fork until dough just holds together when squeezed.4.Form into a disc, wrap in plastic, and refrigerate 30 minutes.TIPKeep everything cold — cold butter and ice water make the flakiest crust. - prep · ~10 min
Slice and drain the tomatoes.
1.Slice tomatoes into 1/4-inch rounds and lay them in a single layer on paper towels.2.Sprinkle lightly with 0.25 tsp salt and let sit 10 minutes to draw out moisture.3.Blot tops with more paper towels to absorb excess liquid.TIPDraining the tomatoes is essential — too much moisture makes a soggy pie. - bake · ~20 min
Blind bake the crust.
Preheat oven to 375°F. Roll dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, trim edges, and crimp decoratively. Prick bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake 15 minutes, then remove weights and parchment and bake 5 more minutes until just beginning to color. Cool slightly.
- mix · ~2 min
Make the cheesy topping.
In a bowl, stir together mozzarella, cheddar, mayonnaise, minced garlic, and a pinch of black pepper until well combined. Fold in half the fresh basil.
- assemble · ~3 min
Layer the pie.
1.Arrange half the tomato slices in an overlapping layer in the par-baked crust.2.Scatter remaining fresh basil over the tomatoes.3.Top with remaining tomato slices.4.Spread the cheese-mayonnaise mixture evenly over the top layer, covering tomatoes completely. - bake · ~35 min
Bake the tomato pie.
Place the pie dish on a baking sheet to catch any drips. Bake at 375°F for 30-35 minutes, until the topping is deeply golden, bubbling, and set. If the crust edges brown too quickly, cover them with foil or a pie shield.
TIPWatch the color — the top should be deep golden brown with spots of char on the cheese. - rest · ~15 min
Cool before slicing.
Let the pie rest at room temperature for at least 15 minutes before slicing. This helps the layers set so you get clean slices.
TIPTomato pie is delicious warm or at room temperature — never serve it piping hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always drain the sliced tomatoes on paper towels for at least 10 minutes and blot dry to prevent a soggy crust.
- 2Chill the pie dough for a full 30 minutes before rolling; this relaxes the gluten and keeps the butter cold for flakiness.
- 3Blind bake the crust until it just begins to color; a partially baked crust stays crisp under the moist filling.
- 4Use a baking sheet under the pie dish to catch any bubbling cheese or tomato juice that drips over the edge.
- 5Let the baked pie rest for at least 15 minutes before slicing so the filling sets and slices hold their shape.
- 6Cover crust edges with foil or a pie shield if they brown too quickly during the final bake.
Adapt it for your goals.
Herb-swap
Replace basil with an equal amount of fresh thyme or oregano for a different aromatic note; this works well if you have an herb garden or want a more rustic flavor.
veganVegan
Substitute the mozzarella and cheddar with your favorite vegan shreds and use vegan mayonnaise; this makes the pie plant-based while keeping the creamy, cheesy texture.
low oilLow-oil
Swap the full-fat mayonnaise for a light or Greek-yogurt-based version to reduce fat and calories while still getting a creamy topping.
add heatAdd-heat
Mix 1/4 teaspoon of crushed red pepper flakes or a diced jalapeño into the cheese topping for a spicy kick that complements the sweet tomatoes.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are packed with lycopene, a powerful antioxidant linked to heart health and reduced inflammation; cooking tomatoes increases its absorbability.
Good Source of Calcium
The combination of mozzarella and cheddar provides a significant amount of calcium, which supports strong bones and teeth.
Contains Fresh Basil
Basil adds a dose of vitamin K and essential oils with anti-inflammatory properties, giving the dish a fresh, aromatic lift.
Frequently asked questions
You likely skipped or shortened the salting-and-blotting step; always let salted slices sit on paper towels for at least 10 minutes and blot dry before layering.
