Description
This classic Tomato Pie recipe features a flaky refrigerated pie crust filled with layers of fresh, salted tomato slices, a creamy mixture of mayonnaise, sour cream, and cheeses, topped with parmesan and fresh parsley. Perfectly baked to golden perfection, this savory pie offers a delightful combination of tangy, cheesy, and fresh flavors in every bite, ideal for a light lunch or a tasty side dish.
Ingredients
Scale
Pie Crust
- 1 store bought refrigerated pie crust
Tomato Layer
- 4-5 tomatoes, sliced
- Salt (for draining tomatoes)
Cheese Filling
- 2 tablespoons whole grain mustard
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- 1/2 cup parmesan cheese, shredded (divided: 1/4 cup for filling, 1/4 cup for topping)
- 1/4 cup fresh parsley, chopped (for topping and garnish)
Instructions
- Prepare the Pie Crust: Preheat your oven to 450°F (230°C). Unroll the refrigerated pie crust and fit it into a 9-inch pie dish, pressing it into the bottom and up the sides. Crimp the edges as desired and prick the bottom several times with a fork to prevent puffing. Par-bake for about 10 minutes until lightly browned. Remove and let cool slightly. Reduce oven temperature to 350°F (175°C).
- Prepare the Tomatoes: While the crust bakes, slice the tomatoes and arrange the slices in a single layer on a paper towel or clean kitchen towel. Lightly sprinkle with salt to draw out excess moisture. Let them sit for 10 minutes, then blot the tops with a paper towel to remove additional moisture.
- Prepare the Filling: In a small bowl, combine mayonnaise, sour cream, garlic powder, salt, pepper, 1/4 cup parmesan cheese, and shredded cheddar cheese. Stir well until creamy and evenly mixed.
- Assemble the Pie: Spread whole grain mustard evenly over the bottom of the pre-baked crust. Layer half the tomato slices over the mustard. Spread the cheese mixture evenly over the tomatoes, then add the remaining tomato slices on top.
- Add Toppings and Bake: Sprinkle the remaining 1/4 cup parmesan cheese and chopped fresh parsley evenly over the top of the pie. Cover loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese melts and crust turns golden brown. Optionally, broil on high for 2–3 minutes to get a bubbly, lightly charred top.
- Cool and Serve: Remove the tomato pie from the oven and let it cool for about 10 minutes. Slice and serve warm, garnished with extra fresh parsley if desired.
Notes
- Salting tomatoes is essential to prevent a soggy crust by drawing out excess water.
- Using a refrigerated pie crust saves time and ensures a flaky base.
- If you prefer a milder mustard flavor, use Dijon or yellow mustard instead of whole grain.
- Broiling at the end is optional but adds a beautiful golden and bubbly cheese topping.
- Serve warm for best flavor, but leftovers can be refrigerated and enjoyed cold or reheated.
