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Southern tomato pie with golden crust and creamy cheesy tomato filling.
platehacks

Tomato Pie

This Tomato Pie is a classic Southern summer dish that celebrates ripe, juicy tomatoes in the most delicious way. A flaky, buttery pie crust is filled with fresh tomato slices, a creamy mixture of mayonnaise, cheese, and fresh herbs, then baked until golden and bubbly. Perfect for lunch, brunch, or a light dinner, this savory pie is a wonderful way to use up garden tomatoes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, lunch, Main Course
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, cold, cubed
  • 4 tbsp ice water
  • 5 medium ripe tomatoes (about 2 lbs)
  • 1 tsp salt (for draining tomatoes)
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup mayonnaise
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh chives or green onions, chopped
  • 1 clove garlic, minced
  • 0.25 tsp black pepper

Equipment

  • 9-inch pie dish
  • food processor
  • Rolling Pin
  • parchment paper
  • pie weights or dried beans

Method
 

  1. In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat oven to 400°F (200°C).
  3. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
  4. Bake for 15 minutes. Remove parchment and weights. Bake for another 5-7 minutes until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
  5. Slice tomatoes into 1/4-inch thick rounds. Lay them on a paper towel-lined baking sheet. Sprinkle with 1 teaspoon salt. Let sit for 10-15 minutes to draw out excess moisture. Pat dry with paper towels.
  6. In a bowl, combine cheddar cheese, mozzarella cheese, mayonnaise, Parmesan cheese, basil, chives, garlic, black pepper, and red pepper flakes (if using).
  7. Layer half of the tomato slices in the bottom of the pre-baked crust. Spread half of the cheese mixture over the tomatoes. Repeat with remaining tomatoes and cheese mixture.
  8. Bake for 25-30 minutes until golden brown and bubbly.
  9. Let the pie rest for 10-15 minutes before slicing. Serve warm or at room temperature.

Notes

Salt the tomatoes and pat dry — this prevents a soggy crust. Blind bake the crust for a crisp bottom. Let the pie rest before slicing so it holds its shape. Use ripe but firm tomatoes — not too mushy. Serve warm or at room temperature (not piping hot).