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Summer Tomato Pie
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Indulge in a delightful Cheddar and mozzarella tomato pie featuring fresh basil and garlic, perfect for using up your abundant summer tomato harvest!
Ingredients:
  • 1 recipe pastry for a single 9-inch pie crust
  • 3 tomatoes, thinly sliced
  • 2 teaspoons salt
  • 3 cloves garlic, minced
  • 0.25 cup chopped fresh basil
  • 0.5 cup shredded Cheddar cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup mayonnaise
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C). Gently press the pie pastry into a 9-inch pie pan, then pierce the bottom and sides with a fork.
  • Bake in the preheated oven for 10 to 12 minutes until lightly browned. Cool completely, then reduce the oven temperature to 350°F (175°C).
  • Once the crust has cooled, arrange the tomato slices in a colander in a single layer and sprinkle with salt. Allow them to sit for approximately 10 minutes to release moisture, then gently blot away any excess moisture with a paper towel.
  • Layer 1/2 of the tomatoes over the cooled crust, making sure they overlap. Sprinkle with 1/2 of the garlic, basil, Cheddar, and mozzarella. Repeat layers. Finish by spreading mayonnaise over the top.
  • Place in the oven that has been preheated until the cheese is gooey and bubbling, for approximately 30 minutes. Transfer to a wire rack to cool.

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