Top-Rated Tomato Pie
Top-Rated Tomato Pie layers sweet, juicy Roma tomatoes with fragrant basil and a melty blend of mozzarella and Parmesan, all tucked into a flaky crust. A creamy mayo-Parmesan topping bakes to a golden finish, giving every bite a rich, tangy contrast to the fresh tomatoes. Serve warm or at room temperature for summer lunches, light dinners, or a standout potluck dish.
- Prep25 mins
- Cook45 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C).
- 2
Press the pie crust into a 9-inch round pan or glass pie plate; fold the extra dough under and press to make a thick edge. Cover the edges with aluminum foil.
- 3
Bake in the preheated oven until lightly browned, 10 to 12 minutes. Sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce the oven temperature to 375 degrees F (190 degrees C).
- 4
Drain the tomato wedges in a colander or on paper towels; arrange them over the mozzarella cheese. Sprinkle with the chopped basil and garlic.
- 5
Combine the remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and white pepper in a bowl; spread over the tomatoes but do not spread onto the crust.
- 6
Bake in the preheated oven until golden and bubbly, 35 to 40 minutes. Garnish with whole basil leaves and serve warm.
- Calories 330.56 kcal Moderate
- Protein 13.63 g Good Source
- Carbs 15.61 g Moderate
- Total Fat 24.0 g High
- Saturated Fat 12.84 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 53.68 mg Moderate
- Sodium 593.68 mg High
- Fiber 0.48 g Low Source
- Sugar 1.95 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 396.9 mg Good Source
- Iron 1.01 mg Low Source
- Potassium 21.85 mg Low Source
- Vitamin A 265.59 mcg_rae Good Source
- Vitamin C 9.68 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄