Classic Tomato Pie

By: Hannah Lee Leidy
Photo by Jennifer Hitchcock

6-8 Servings

  • 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
  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.


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