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Tomato Pie

 If you have fresh tomatoes and are looking for a new recipe to try I encourage you to give this Tomato Pie Recipe a try. Fresh tomatoes, Gruyere, and parmesean cheese make this pie over-the-top delicious !
Course Breakfast
Cuisine American
Keyword savory pie, tomato pie
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 470kcal
Author Donna
Cost $6

Ingredients

  • 1 9-inch Pie Shell
  •  1/2 cup Red Onion, diced
  • 3-4 Roma tomatoes Cut in half horizontally and chopped. You should have about 3 cups.
  • 1/4 cup sliced fresh basil
  • 1 1/2  cup Gruyere Cheese, grated
  • 1/2  cup Parmesan Cheese, grated
  •  3/4 cup Mayonnaise
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375°.
  • Place chopped tomatoes in a single layer on paper towels. Sprinkle with salt and let sit for 20-30 minutes.
  • Prepare pie crust and press into a 9" pie plate
  • Line piecrust with aluminum foil or parchment paper. Weigh down by filling with pie weights or dried beans to keep the pie shell from bubbling up.
  • Bake at 375° for 15-20 minutes until slightly browned.
  • Remove weights and cool completely.
  • Dry off tomatoes and squeeze out excess water (super wet tomatoes will make for a soggy pie crust)
  • Mix mayonnaise, cheeses, and optional hot sauce.
  • Layer diced onions in cooled piecrust, season with salt, pepper, and basil.
  • Top with mayonnaise mixture.
  • Sprinkle with additional basil. (optional)
  • Using foil, shield the edges of piecrust to avoid burning.
  • Bake at 375° for 30-40 minutes until lightly browned.
  • Let cool for at least 20 minutes before serving.

Nutrition

Calories: 470kcal | Carbohydrates: 30g | Protein: 12g | Fat: 35g | Fiber: 2g