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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
tomato pie recipe Heirloom Mosaic With Basil Leaves
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Heirloom Tomato Pie features a crisp, golden crust cradling sweet, juicy heirloom tomatoes and fragrant basil, offering a vibrant, garden-fresh flavor with minimal effort. It’s a wholesome, show-stopping meal perfect for weeknights.
Ingredients
- 1 (9-inch) flaky pie crust, unbaked
- 2–3 lbs assorted heirloom tomatoes, thinly sliced
- 0.5 cup fresh basil leaves, chopped or whole
- 0.5 cup mayonnaise, full-fat
- 1 cup shredded cheese blend (cheddar, mozzarella, or Gruyere)
- 0.5 cup onion, thinly sliced
- Salt, to taste
- Pepper, to taste
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Tomatoes: Slice heirloom tomatoes thinly (about 0.25-inch thick). Lay them in a single layer on paper towels, sprinkle lightly with salt, and let drain for 15-30 minutes to release excess moisture. Pat them very dry with fresh paper towels until less wet to the touch.
- Pre-bake Crust: Preheat oven to 375F (190C). Place the unbaked pie crust in a 9-inch pie dish. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until edges are lightly golden and crust is firm. Remove weights and parchment; bake for another 3-5 minutes if needed.
- Assemble Filling: In a medium bowl, combine mayonnaise, shredded cheese blend, a pinch of salt, and a grind of fresh black pepper. Stir well until evenly mixed and creamy.
- Layer the Pie: Arrange half of the well-drained tomato slices evenly in the pre-baked crust. Top with half of the fresh basil, then half of the thinly sliced onions. Spread half of the mayo-cheese mixture gently over these layers, ensuring even coverage. Repeat with the remaining tomatoes, basil, onions, and the rest of the mayo-cheese mixture. (Note: If tomatoes were exceptionally juicy, sprinkle 1-2 tablespoons of fine breadcrumbs or grated Parmesan cheese on the bottom of the crust before the first tomato layer as an absorbent barrier.)
- Bake the Pie: Reduce oven temperature to 350F (175C). Place the assembled pie on a baking sheet. Bake for 35-45 minutes, or until the top is golden brown, bubbly, and the crust edges are deeply golden. Let the Heirloom Tomato Pie cool for at least 15-20 minutes before slicing to allow the filling to set.
Notes
To prevent a soggy bottom, ensure tomatoes are thoroughly drained and the crust is pre-baked until firm and golden. If tomatoes are exceptionally juicy, sprinkle 1-2 tablespoons of fine breadcrumbs or grated Parmesan cheese on the bottom of the crust before layering. This pie is best made in late summer with fresh, peak-season ingredients from local markets. Allow the pie to cool for 15-20 minutes before slicing to set the filling.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150 g)
- Calories: 380 calories
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg