Southern Tomato Pie Delight (Print Version)
# Ingredients:
→ For the Pie
01 -
1 (9-inch) homemade or store-bought pie crust
02 -
1 teaspoon kosher salt
03 -
4 large tomatoes (about 1 1/2 lbs), seeded and chopped (4 cups)
04 -
1 tablespoon cornmeal
05 -
3/4 cup sharp cheddar cheese, shredded
06 -
1/2 cup yellow onion, chopped
07 -
1/4 cup fresh basil, sliced
→ For the Mayo Mixture
08 -
3/4 cup mayonnaise
09 -
1 clove garlic, minced
10 -
1/4 teaspoon cayenne pepper (or up to 1/2 teaspoon for extra spice)
11 -
Fresh ground black pepper, to taste
12 -
1/2 cup sharp cheddar cheese, shredded
13 -
1/2 cup mozzarella cheese, shredded
14 -
1/2 cup gruyere cheese, shredded
→ For Topping
15 -
1/4 cup sharp cheddar cheese, shredded
16 -
1/4 cup mozzarella cheese, shredded
17 -
1/4 cup gruyere cheese, shredded
18 -
Fresh basil, for garnish
# Instructions:
01 -
If making homemade pie crust, roll it out into a 9-inch pie pan and par-bake it. Blind-bake with pie weights, then bake for 3–4 minutes more without weights. Let cool.
02 -
Seed the tomatoes by cutting them in half crosswise and squeezing out seeds and excess juice. Chop the tomatoes into bite-sized pieces, then place them in a colander. Salt the tomatoes with 1 teaspoon kosher salt and let sit for at least 15 minutes, stirring occasionally. Dry the tomatoes by spreading them on paper towels and pressing another layer of paper towels on top.
03 -
Preheat oven to 375°F (190°C) and place a baking sheet or pizza stone on the center rack to heat up. Sprinkle 1 tablespoon cornmeal over the bottom of the pie crust. Add ¾ cup shredded cheddar cheese. Sprinkle ½ cup chopped onion and ¼ cup fresh basil over the cheese. Spread half of the dried tomatoes over the basil.
04 -
In a bowl, mix ¾ cup mayonnaise, minced garlic, cayenne, black pepper, ½ cup cheddar, ½ cup mozzarella, and ½ cup gruyere. Spread this mixture evenly over the tomatoes in the pie crust. Add the remaining tomatoes on top, then finish with ¼ cup cheddar, ¼ cup mozzarella, and ¼ cup gruyere cheese.
05 -
Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning. Place the pie on the hot baking sheet or stone in the oven and bake for 40–45 minutes until golden brown. Remove the foil in the last 5–10 minutes if the edges aren’t browning enough.
06 -
Let the pie cool for 15–30 minutes before slicing. Garnish with fresh basil and serve warm.
# Notes:
01 -
Cover and refrigerate leftovers for up to 5 days. The longer it sits, the softer the crust will become.