Description
This classic Tomato Pie is a savory delight featuring ripe tomatoes, sharp cheddar, and a blend of fresh herbs baked in a flaky pie crust. Perfect as a light lunch or a side dish, it combines creamy cheese and fragrant oregano for a crowd-pleasing recipe that’s easy to prepare in under an hour.
Ingredients
Scale
Pie Base
- 1 refrigerated pie crust (9-inch)
Tomato Layer
- 3 to 4 medium ripe tomatoes, sliced
- 1 teaspoon salt
Cheese Mixture
- 1 cup shredded sharp cheddar cheese
- ½ cup mayonnaise
- ¼ cup chopped fresh basil or parsley
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the pie evenly.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch pie plate and crimp the edges to form a neat border.
- Layer Tomatoes: Arrange sliced tomatoes in overlapping layers inside the pie crust. Sprinkle with 1 teaspoon salt and let it sit for 10 minutes to draw out excess moisture. Then carefully drain the liquid to prevent a soggy crust.
- Mix Cheese Filling: In a separate bowl, combine the shredded sharp cheddar cheese, mayonnaise, chopped fresh basil or parsley, black pepper, grated Parmesan cheese, and dried oregano until well mixed.
- Assemble Pie: Spread the cheese mixture evenly over the tomato slices in the pie crust, covering them completely.
- Bake: Bake the pie in the preheated oven for 30 to 35 minutes, or until the cheese topping is bubbly and golden brown.
- Cool and Serve: Allow the pie to cool slightly before slicing and serving to let the filling set.
Notes
- Use ripe, firm tomatoes to avoid excess moisture in the pie.
- Draining the tomatoes well prevents the pie from becoming soggy.
- Fresh herbs can be substituted depending on availability or preference.
- This pie can be served warm or at room temperature.
- For a vegetarian option, ensure the cheese and mayo ingredients align with your dietary choices.
