Savory Tomato Pie (Printable Version)
# What You'll Need:
→ For the Pie
01 -
1 (9-inch) ready-made or homemade pie shell
02 -
1 teaspoon sea salt
03 -
4 big tomatoes (roughly 1 1/2 lbs), cleaned and diced (4 cups)
04 -
1 tablespoon cornmeal
05 -
3/4 cup bold cheddar cheese, grated
06 -
1/2 cup diced yellow onion
07 -
1/4 cup ribboned fresh basil
→ For the Mayo Mixture
08 -
3/4 cup mayo
09 -
1 clove garlic, finely chopped
10 -
1/4 teaspoon cayenne powder (boost to 1/2 teaspoon if you want more kick)
11 -
Black pepper, freshly ground to taste
12 -
1/2 cup bold cheddar cheese, grated
13 -
1/2 cup shredded mozzarella
14 -
1/2 cup grated gruyere
→ For Topping
15 -
1/4 cup bold cheddar cheese, grated
16 -
1/4 cup shredded mozzarella
17 -
1/4 cup grated gruyere
18 -
Fresh basil leaves, for decorating
# Steps to Follow:
01 -
For homemade crust, flatten it into a 9-inch pie dish and partially bake it. Cook with weights first, then another 3-4 minutes without them. Set aside to cool down.
02 -
Remove seeds by slicing tomatoes across the middle and pushing out seeds and extra juice. Cut into chunky bits, then dump them in a strainer. Sprinkle with 1 teaspoon sea salt and let drain for at least 15 minutes, giving them a stir now and then. Pat dry between layers of paper towels.
03 -
Heat your oven to 375°F (190°C) with a baking tray or pizza stone on the middle shelf. Dust the bottom of your pie shell with 1 tablespoon cornmeal. Add ¾ cup grated cheddar. Scatter ½ cup diced onion and ¼ cup sliced basil on top. Layer half your dried tomato chunks over this.
04 -
Combine ¾ cup mayo, chopped garlic, cayenne, black pepper, ½ cup cheddar, ½ cup mozzarella, and ½ cup gruyere in a bowl. Smooth this mix over the tomatoes in your pie shell. Top with your remaining tomato chunks, then finish with ¼ cup each of cheddar, mozzarella, and gruyere.
05 -
Wrap the crust edges with foil or a crust guard so they don't burn. Stick the pie on the hot tray or stone and bake for 40-45 minutes until it's golden. Take off the foil during the last 5-10 minutes if the edges aren't browning enough.
06 -
Let your pie sit for 15-30 minutes before cutting. Add some fresh basil on top and enjoy while it's warm.
# Additional Tips:
01 -
Leftover pie can stay in the fridge for up to 5 days with a cover. Just know the crust gets mushier the longer it sits.