yield: 6 SERVINGS
prep time: 30 MINUTES
cook time: 40 MINUTES
total time: 1 HOUR 10 MINUTES
Layers of sliced tomato get baked with fresh basil, onion, and a cheesy mayo mixture for a savory pie.
For the pie:
- 1 store-bought pie crust
- 3-4 large heirloom tomatoes (about 1 1/2 pounds)
- 4 green onions, thinly sliced
- 1/2 cup basil, sliced
- 3/4 cup real mayo
- 1 cup parmesan cheese, shredded
- 1 1/2 cups mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup sharp cheddar cheese, shredded (divided)
For serving *optional:
- 5 oz. container baby arugula
- balsamic glaze
Par-bake your pie crust in a 9-inch pie plate according to package instructions. I baked mine at 400 degrees for 10 minutes. Let it cool.
Thinly slice the tomatoes and place them on a sheet pan covered with a paper towel. Try to remove the seeded watery portion as much as possible. Lightly salt and let drain for about 15-20 minutes. Use paper towel to blot from the top as well.
Meanwhile in a small mixing bowl, mix together the mayo, parmesan cheese, mozzarella cheese, garlic, salt, pepper and Italian seasonings.
Add 1/2 cup shredded sharp cheese to the bottom of the pie crust, and sprinkle evenly. This will add a layer to keep the crust from getting soggy.
Mix onion and basil together on the cutting board. Add a single layer of tomatoes to the pie. Add a layer of basil/onions. Repeat the layers a couple more times. Reserve a couple of slices to decorate the top of the pie if desired.
Preheat the oven to 350 degrees. Spread the mayo and cheese mixture on top of the pie. Add 1/2 cup of the remaining shredded cheddar cheese on top. Add a few slices of tomato to the top.
Place the pie in the oven and bake for 35-40 minutes until the cheese is bubbly and browned. Garnish with extra basil leaves.
To serve, add a handful of arugula, and plate the pie on top. Drizzle with a bit of balsamic glaze to taste. Enjoy!