The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Classic Tomato Pie



1 9-inch pastry shell, unbaked

2 large fresh tomatoes, thinly sliced

1 medium vidalia onion, thinly sliced

1 cup whole, fresh basil leaves

Sea salt

Cracked pepper

¾ cup Duke's Mayonnaise

⅓ cup shredded sharp cheddar cheese

⅓ cup shredded Gruyère

⅓ cup shredded Asiago


  1. Bake pie shell for 10 min at 375 degrees. Remove from oven and let cool.
  2. Make a spread with mayo and cheese. Place tomato slices on a few paper towels and sprinkle them with salt to drain excess moisture. Place a layer of tomatoes in cooled pie shell and then a layer of the onions in the pie shell. Spread a layer of the cheese spread.
  3. Dot each layer with basil leaves, salt and pepper each layer. Spread the final layer with the cheese spread. Add a basil chiffonade (sprinkling of thin strips of basil).
  4. Bake the pie at 350 degrees for approximately 30-45 minutes until it is browned and crispy. Cool slightly and serve.


Print Recipe