Heirloom Tomato and Basil Cheese Pie
Heirloom Tomato and Basil Cheese Pie layers juicy summer tomatoes with fresh basil and garlic in a flaky crust, topped with a creamy blend of Cheddar, mozzarella, and a tangy mayonnaise finish. The result is rich, bright, and herbaceous—perfect warm or at room temperature for a picnic lunch, backyard dinner, or late-summer potluck.
- Prep25 mins
- Cook40 mins
- Serves8
- DifficultyMedium
- 1
Preheat the oven to 450 degrees F (230 degrees C). Fit the pie pastry into a 9-inch pie pan and prick the bottom and sides with a fork.
- 2
Bake in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven and let cool completely, then lower the oven temperature to 350 degrees F (175 degrees C).
- 3
As the crust cools, lay the tomato slices in a single layer in a colander and sprinkle with salt. Let stand for about 10 minutes to draw out moisture, then blot away excess moisture with a paper towel.
- 4
Place 1/2 of the tomatoes in an overlapping layer over the bottom of the cooled crust. Sprinkle with 1/2 each of the garlic, basil, Cheddar, and mozzarella. Repeat the layers once more, then spread the mayonnaise over the top.
- 5
Bake in the preheated oven until the cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.
- Calories 422.23 kcal High
- Protein 12.51 g Good Source
- Carbs 39.96 g Moderate
- Total Fat 22.44 g High
- Saturated Fat 10.18 g High
- Trans Fat 0.03 g High
- Cholesterol 43.3 mg Moderate
- Sodium 731.23 mg High
- Fiber 1.99 g Low Source
- Sugar 3.97 g Moderate
- Added Sugar 0.06 g Low Source
- Calcium 327.3 mg Good Source
- Iron 1.32 mg Low Source
- Potassium 299.38 mg Low Source
- Vitamin A 187.53 mcg_rae Good Source
- Vitamin C 10.75 mg Moderate
- Vitamin D 0.09 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄