Description
A savory Southern-style pie made with sweet Vidalia onions, ripe tomatoes, and melty cheese in a flaky crust—perfect for summer meals.
Ingredients
1 9-inch pie crust (pre-baked)
3–4 ripe tomatoes, sliced and lightly salted
1 large Vidalia onion, thinly sliced
1 tbsp olive oil or butter
1/2 tsp salt
1/2 tsp black pepper
1/2 cup chopped fresh basil
1/2 cup chopped green onions
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
3/4 cup mayonnaise
1 tsp Dijon mustard (optional)
1/2 tsp garlic powder
Instructions
Preheat oven to 350°F (175°C).
Slice tomatoes and place on paper towels. Sprinkle lightly with salt and let sit for 10-15 minutes to draw out excess moisture. Pat dry.
In a skillet, sauté Vidalia onions in olive oil or butter until softened and slightly golden. Season with salt and pepper.
Spread Dijon mustard (if using) over the bottom of the pre-baked pie crust.
Layer sautéed onions, followed by half the tomatoes, green onions, and basil.
Repeat with remaining tomatoes, green onions, and basil.
In a bowl, mix cheddar, mozzarella, mayonnaise, and garlic powder.
Spread the cheese mixture evenly over the top.
Bake for 30–35 minutes or until golden brown and bubbly.
Let rest for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
For a firmer pie, roast or dehydrate tomato slices before layering.
Substitute Duke’s mayo for authentic Southern flavor.
This pie is delicious warm, but flavors deepen as it cools.
Add a pinch of red pepper flakes for a touch of heat.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Side Dish
- Method: Baking
- Cuisine: Southern, American
