The Southern Tomato Pie

Tomato pie with fresh herbs, cheddar, mozzarella, Parmesan, and a blind-baked crust

A classic Southern summer pie layered with ripe tomatoes, fresh herbs, and a creamy three-cheese topping baked in a flaky blind-baked crust. Salting and draining the tomatoes is the key step that keeps this pie from turning soggy.

Equipment Needed

• 9-inch pie plate
• Pie weights or dried beans
• Parchment paper
• Mixing bowl

The Southern Tomato Pie

A classic Southern summer pie layered with ripe tomatoes, fresh herbs, and a creamy three-cheese topping baked in a flaky blind-baked crust. Salting and draining the tomatoes is the key step that keeps this pie from turning soggy.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 1 Servings

Course: Sides

Cuisine: Southern American

Ingredients Method

Ingredients

  

Crust

• 1 refrigerated 9-inch pie crust

Filling

• 3 large ripe tomatoes (about 1 1/2 pounds) sliced 1/4-inch thick
• 1 teaspoon kosher salt
• 1/4 cup thinly sliced green onions
• 2 tablespoons chopped fresh basil plus more for garnish
• 1 tablespoon chopped fresh parsley
• Freshly ground black pepper to taste

Cheese Topping

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded whole-milk mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

Method

 

1. Preheat oven to 375 degrees F.
2. Fit the pie crust into a 9-inch pie plate and prick the bottom several times with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment and bake 5 minutes more. Set aside to cool.
3. Arrange tomato slices on paper towels and sprinkle evenly with kosher salt. Let stand 20-30 minutes to draw out moisture, then pat thoroughly dry.
4. In a medium bowl, stir together cheddar, mozzarella, Parmesan, mayonnaise, garlic powder, and onion powder until evenly combined.
5. Layer half the tomato slices in the crust. Top with half the green onions, basil, parsley, and black pepper. Repeat with remaining tomatoes and herbs.
6. Spread the cheese mixture evenly over the top, covering the tomatoes completely.
7. Bake for 35-40 minutes, until the topping is golden brown and bubbling around the edges.
8. Rest 15-20 minutes before slicing. Garnish with fresh basil and serve warm.

How to Know It's Done

• Oven: 375 degrees F
• Blind bake: 12 minutes with weights, 5 minutes uncovered
• Final bake: 35-40 minutes until topping is deep golden and bubbling at the edges
• Rest: 15-20 minutes before slicing to allow the filling to set

Cook's Notes

• Use beefsteak, vine-ripened, or heirloom tomatoes at peak ripeness for best flavor. If tomatoes are especially juicy, let them drain the full 30 minutes and pat very dry before layering.
• The crust can be blind-baked earlier in the day and held at room temperature. Tomatoes can be salted and drained up to 4 hours ahead. Bake the pie close to serving for best results.
• Leftovers reheat well in a 325 degree F oven for 10-15 minutes. Avoid the microwave to preserve crust texture.