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Fresh Garden Tomato Pie

Fresh garden tomato pie with a flaky baked crust and a mayonnaise-cheese topping that turns golden and bubbly. Layered sliced tomatoes with basil and sweet onion bake until set, then rest before slicing.
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Prep Time 25 minutes
Cook Time 47 minutes
resting 20 minutes
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

pie crust
  • 1 unbaked 9-inch pie crust store-bought or homemade, fully fitted into a pie dish
tomatoes
  • 3 lb ripe garden tomatoes about 5–6 medium, sliced 1/4-inch thick
  • 1 tsp salt for drawing out tomato juice
aromatics and herbs
  • 0.5 cup thinly sliced sweet onion
  • 0.25 cup fresh basil, chopped
cheese topping
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 0.75 cup mayonnaise
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes optional

Equipment

  • 1 sheet pan
  • 1 pie dish
  • 1 oven

Method
 

Blind bake the crust
  1. Preheat the oven to 400°F. Line the pie crust with parchment and pie weights, then bake 12–15 minutes until lightly golden.
  2. Remove the weights and let the crust cool slightly.
Salt and prep the tomatoes
  1. Arrange the tomato slices on a paper-towel-lined baking sheet and sprinkle with salt. Let sit 15–20 minutes to draw out excess moisture.
  2. Pat the tomatoes dry thoroughly.
Assemble and bake
  1. Lower the oven temperature to 375°F.
  2. Arrange half the tomato slices in the baked crust. Scatter half the onion and half the basil over the top.
  3. Repeat with the remaining tomato slices, onion, and basil.
  4. Mix cheddar, mozzarella, mayonnaise, garlic powder, black pepper, and red pepper flakes in a bowl until well combined into a thick spread.
  5. Spread the cheese mixture evenly over the tomatoes, covering completely to the edges of the crust.
  6. Bake 30–35 minutes until the top is deeply golden and bubbling and the crust edges are browned.
Rest and serve
  1. Let the pie rest 15–20 minutes before slicing so it sets properly. Serve warm or at room temperature.

Notes

For a cleaner slice, pat the salted tomatoes very dry before layering—excess liquid is the main reason tomato pie can look watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended because tomatoes release moisture when thawed. For a lighter option, swap half the mayonnaise for plain Greek yogurt and expect a slightly softer top.