Description
A classic Southern comfort dish made with ripe tomatoes, fresh basil, and a cheesy mayo topping baked in a flaky crust. Perfect for brunch or a summer dinner.
Ingredients
1 9-inch pie crust (pre-baked)
4 large ripe tomatoes, sliced
1 tsp salt
1/2 cup chopped fresh basil
1/2 cup chopped green onions
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3/4 cup mayonnaise
1 tbsp Dijon mustard
1/2 tsp ground black pepper
1 tbsp olive oil (optional, for roasting tomatoes)
Instructions
Preheat oven to 350°F (175°C).
Slice tomatoes and lay them out on paper towels. Sprinkle with salt and let them sit for 10-15 minutes to draw out excess moisture.
Pat tomatoes dry. Optionally, roast slices for 10 minutes at 400°F to reduce moisture.
Spread Dijon mustard over the bottom of the pre-baked pie crust.
Layer half the tomatoes in the crust. Sprinkle with half the basil and green onions.
Repeat with remaining tomatoes, basil, and green onions.
In a small bowl, mix mozzarella, cheddar, mayonnaise, and black pepper.
Spread the cheese mixture evenly over the top.
Bake for 30-35 minutes until golden and bubbly.
Let the pie rest for 10-15 minutes before slicing. Serve warm or at room temperature.
Notes
Use heirloom or vine-ripened tomatoes for the best flavor.
To prevent sogginess, remove excess moisture from tomatoes by salting and patting dry.
Can be made a few hours ahead and served at room temperature.
Add crumbled bacon for a meaty twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Side Dish
- Method: Baking
- Cuisine: Southern, American
