Heirloom Tomato Pie
An easy recipe for a true Southern classic, Heirloom Tomato Pie is loaded with beefsteak & cherry tomatoes, along with fresh basil, onion, & 3 cheeses for the best slice of pie this side of summer!
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Servings: 4 people
Ingredients
- (1) 9 in. refreigerated/premade pie crust
- 2 large tomatoes
- 2 plum tomatoes
- 4-6 cherry tomatoes
- ¼ medium sweet onion, sliced thin
- 1 C grated sharp cheddar cheese + 1 tablespoon for topping
- ¾ C grated Parmesan cheese + 1 tablespoon for topping
- ¼ C feta cheese crumbles + 1 tablespoon for topping
- ¾ C real mayonnaise
- 2 tablespoon fresh basil, julienned
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon coarse ground black pepper
- ¼ tsp salt + 1 teaspoon for tomatoes
Instructions
- Slice tomatoes and lay in a single layer on paper towels. Sprinkle tomatoes with 1 teaspoon salt to help the tomatoes release some of their excess moisture. Let sit for 30 minutes. Blot tomatoes with dry paper towels to remove even more moisture.
- While tomatoes are being prepared, blind bake/pre bake pie crust in a 9 inch pie plate according to package instructions. Set aside to cool.
- Preheat oven to 350° Fahrenheit.
- In a small mixing bowl, mix together mayonnaise, 1 C cheddar cheese, ½ C Parmesan cheese,¼ C feta cheese crumbles, dried oregano, red pepper flakes, coarse black pepper & ¼ teaspoon salt and mix well. Set aside.
- In bottom of cooled pie crust, layer ¼ C Parmesan cheese not used in cheese & mayo mixture above. Top with sliced onions, ½ of tomatoes and 1 tablespoon basil. Do not overlap tomatoes.
- Spoon cheese & mayo mixture over tomatoes and gently spread to evenly cover. Top with rest of tomatoes (not overlapping), rest of basil, 1 tablespoon of cheddar, 1 tablespoon of Parmesan and 1 tablespoon of feta. Bake in 350° oven for 20 minutes.
- Remove from oven and let cool for 10 minutes before slicing.