Description
A nostalgic tomato pie filled with juicy tomatoes and creamy mayo, topped with gooey cheddar cheese, perfect for summer gatherings.
Ingredients
Scale
- 1 pie crust
- 4 beefsteak tomatoes (peeled and sliced thin)
- Salt and pepper (to taste)
- 1 tbsp fresh basil (or 1 tsp dried basil)
- 2 tbsp chopped chives
- 1 cup heavy mayo (preferably Duke’s)
- 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out your pie crust and place it in a 9-inch pie dish, pricking the bottom with a fork.
- Slice the fresh beefsteak tomatoes and arrange them in the crust, sprinkling salt and pepper over them.
- Mix together the mayo, fresh basil, chives, and half of the grated cheddar cheese in a bowl.
- Spread the mayo mixture over the tomatoes and top with the remaining cheese.
- Pop the pie in the preheated oven and bake for about 35-40 minutes, until cheese is bubbly and slightly browned.
- Cool for 10-15 minutes before slicing.
Notes
Let the pie sit after baking to help the filling set. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Tomato Pie, Summer Recipe, Comfort Food, Quick and Easy, Vegetarian Dish