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Southern Tomato Pie Recipe with Cheddar, Basil, and a Flaky Crust

Southern Tomato Pie Recipe

A savory Southern pie layered with ripe tomatoes, fresh basil, and a creamy Cheddar-mozzarella topping in a crisp partially baked crust.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Crust and Tomatoes
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
  • 4 to 5 tomatoes Medium ripe tomatoes
  • 1 teaspoon Kosher salt, divided
Cheese Topping
  • 1/2 cup Mayonnaise
  • 1 cup Shredded sharp Cheddar cheese
  • 1/2 cup Shredded mozzarella cheese
  • 1/4 cup Grated Parmesan cheese
  • 1/4 cup or 2 tablespoons Finely sliced green onions or finely minced yellow onion
  • 1/4 cup Chopped fresh basil
  • 1/4 teaspoon Black pepper
Optional Ingredients
  • 1 clove Small garlic clove, minced
  • 1 tablespoon Cornmeal for sprinkling the crust

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Slice the tomatoes about 1/4 inch thick and arrange them on paper towels or a rack.
  2. Sprinkle the tomato slices lightly with some of the kosher salt and let them drain for 20 to 30 minutes. Blot both sides thoroughly with paper towels to remove excess moisture.
  3. Fit the pie crust into a 9-inch pie plate and prick the bottom with a fork. For a crisper crust, line it with parchment and pie weights, then bake for 10 to 12 minutes; remove the weights and bake for 2 to 3 minutes more.
  4. In a bowl, combine the mayonnaise, Cheddar, mozzarella, Parmesan, black pepper, optional garlic, and about half of the basil or green onion. Stir until the mixture is evenly combined.
  5. If desired, sprinkle the bottom of the slightly cooled crust with cornmeal. Layer the drained tomato slices in the crust, scattering the remaining basil or onion between the layers.
  6. Spread the cheese-mayonnaise mixture evenly over the tomatoes, taking it close to the edge of the crust. This topping will melt into a golden, creamy layer as the pie bakes.
  7. Bake at 375°F for 35 to 45 minutes, or until the topping is golden and the filling is visibly bubbling. If the crust browns too quickly, loosely cover the edge with foil.
  8. Cool the pie for at least 15 minutes before slicing. The resting time allows the filling to set so each serving holds together more neatly.

Notes

Thoroughly salt, drain, and blot the tomatoes to prevent a watery pie. Partially bake the crust before filling it, and rest the baked pie for 15 to 20 minutes before serving.