Everyday Eats
Heirloom Tomato Pie
Serves 6 · 25 min prep + 35 min bake
The best thing to do with a countertop full of August tomatoes. Salted and drained so it never goes soggy, layered with basil under a sharp cheddar top in a flaky crust.
Ingredients
- 1 (9-inch) pie crust, blind-baked and cooled
- 2.5 lbs ripe heirloom tomatoes, sliced 1/4 inch thick
- 1 tsp salt
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped fresh basil
- 1 cup shredded sharp cheddar
- 1/2 cup shredded mozzarella
- 1/2 cup mayonnaise
- 2 tbsp grated Parmesan
- Black pepper, to taste
Instructions
- Lay the tomato slices on a paper-towel-lined tray, sprinkle with the salt, and let drain 20 minutes. Blot dry.
- Heat oven to 375°F. Layer half the tomatoes in the crust and scatter with the green onions and basil.
- Add the remaining tomatoes and season with black pepper.
- Stir the cheddar, mozzarella, mayonnaise, and Parmesan together and spread evenly over the top.
- Bake 30–35 minutes until golden and bubbling. Cool at least 15 minutes so it slices cleanly.