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

Subscribe

Subscribe
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

Advertisement

Ingredients

1 (9-inch) pastry shell, unbaked

2 large fresh tomatoes, thinly sliced

1 medium Vidalia onion, thinly sliced

1 cup 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

Directions

  1. Preheat oven to 375 degrees. Bake pie shell for 10 minutes, then remove from oven and let cool. Reduce oven temperature to 350 degrees.
  2. In a bowl, mix mayonnaise and cheese until combined. Drain tomato slices on a paper towels, sprinkling with salt.
  3. Place a layer of tomatoes in cooled pie shell, followed by a layer of the onions. Top with a layer of mayonnaise-cheese mixture, basil leaves, salt, and pepper. Continue layering until all ingredients have been used, ending with mayonnaise-cheese mixture. Top with more basil.
  4. Bake pie until browned, approximately 30-45 minutes. Cool slightly and serve.

 

Print Recipe