Summer Tomato Pie

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This is the pie that means summer’s really here. We wait on it until the tomatoes are at their absolute best, heavy and warm off the vine, because a pie this simple lives or dies on what you put in it. It’s rich, it’s a little decadent, and it’s gone the same day we make it, every single time.

Ingredients

• 1 (9-inch) pie crust, blind baked and cooled
• 3-4 large ripe tomatoes, sliced 1/4 inch thick
• 1 teaspoon salt
• 1/2 sweet onion, thinly sliced
• 1/4 cup chopped fresh basil, plus more for garnish
• 1 cup shredded sharp cheddar
• 1 cup shredded mozzarella
• 3/4 cup mayonnaise
• 1 clove garlic, minced
• Black pepper, to taste

Instructions

1. Preheat the oven to 375°F.
2. Lay the tomato slices on paper towels or a wire rack, sprinkle both sides with the salt, and let sit 20-30 minutes to draw out the moisture. Pat dry with more paper towels, a soggy tomato pie is nobody’s friend.
3. Layer the tomato slices and onion in the baked pie crust, scattering the basil between layers as you go.
4. In a bowl, mix the cheddar, mozzarella, mayonnaise, garlic, and a few grinds of black pepper.
5. Spread the cheese mixture evenly over the top, all the way to the edges of the crust.
6. Bake 30-35 minutes, until golden and bubbling.
7. Cool at least 15 minutes before slicing, it needs that rest to hold together.

Slice it while it’s still warm, and don’t skip the fresh basil on top. It’s what makes the whole thing sing. Want to grow your own? Check our guides for basil and tomatoes.