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Best Southern Tomato Pie

Best Southern Tomato Pie Recipe
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Celebrate the peak of summer with this classic Southern Tomato Pie. Featuring juicy heirloom tomatoes, sharp cheddar, and fragrant fresh basil nestled in a pre-baked, flaky buttery crust, this savory masterpiece relies on specialized moisture-reduction techniques to deliver a perfectly crisp base. The creamy mayonnaise and cheese topping blends into a rich, golden custard that highlights the vibrant, jammy sweetness of sun-ripened tomatoes, making it the ultimate side dish or light main course for any seasonal gathering.

Ingredients

Scale

4 Large Heirloom or beefsteak tomatoes
1 cup Sharp white or yellow cheddar, shredded
1/2 cup Full-fat mayonnaise
1/2 cup Fresh basil, torn or chiffonade
1 9-inch pre-baked savory pie shell
1 teaspoon Sea salt
1/2 teaspoon Freshly cracked black pepper

Instructions

Preheat your oven to 375°F (190°C).
Slice the tomatoes into 1/4-inch rounds, place them on paper towels, and sprinkle with sea salt to draw out excess moisture; let them sit for 20 minutes.
Pat the salted tomatoes dry thoroughly with additional paper towels.
Layer half of the tomatoes into the pre-baked pie shell and top with half of the fresh basil.
Repeat with the remaining tomatoes and basil.
In a medium bowl, combine the shredded cheddar, mayonnaise, and cracked black pepper until smooth.
Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes.
Bake for 40 minutes or until the cheese topping is golden brown and bubbling.
Allow the pie to cool for at least 15 minutes before serving to ensure the structure sets.

Notes

Moisture management is key; do not skip the 20-minute salting process to ensure your crust remains crisp rather than soggy. Using a full-fat mayonnaise is essential for the stabilization of the cheese topping. Serve warm or at room temperature for the best flavor profile.

Find it online: https://kindeat.com/best-southern-tomato-pie-recipe/