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5 from 2 votes
Overhead photo of a cheesy tomato pie on a checked napkin
Summer Tomato Pie
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This Summer Tomato Pie is an old family favorite! Red, juicy, beefy tomatoes, two kinds of cheeses and fresh oregano and basil layered in a flaky crust make for a pie you'll request on repeat all summer long!

Course: Side Dish
Cuisine: American
Keyword: basil, Cheese, oregano, pie, summer, tomatoes
Servings: 8 servings
Calories: 388 kcal
Author: MaryAnn Dwyer
Ingredients
  • 1 9-inch frozen pie shell, unbaked
  • 3-4 large tomatoes, cut into 1/4-inch slices, about 15 slices total
  • kosher salt
  • 1/3 cup fresh basil leaves, chopped
  • 1/3 cup fresh oregano, chopped
  • 1 cup good mayonnaise
  • 1/2 cup shredded gruyere cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 3/4 cup green onions, sliced and divided
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees. Bake the pie shell for 10 minutes. Remove from the oven and let cool.

  2. Lay tomatoes slices on a large baking sheet. Sprinkle with kosher salt. Set aside to drain for 5-7 minutes. Rinse each slice under water and then pat dry.

  3. Combine chopped basil and oregano in a small bowl. Set aside.

  4. In a small bowl, combine the mayonnaise, cheeses and 1/3 cup of the basil and oregano leaves. Set aside.

  5. Lay 5 tomato slices in the bottom of your pie shell. Season with salt and pepper. Top with half of the onions and half of the remaining chopped basil and oregano leaves. Add 5 more tomato slices. Season with salt and pepper. Add remaining onions and basil and oregano leaves. Top with last 5 slices of tomato. Spread the mayo mixture on top.

  6. Place pie in the oven and reduce oven temperature to 325 degrees. Bake until top of pie is just lightly browned, about 35-40 minutes. Remove from oven and cool slightly on a wire rack before serving.

Recipe Notes

Definitely don't skip the step of salting your tomato slices to draw out the water, so you don't end up with a watery pie.

I used a combination of gruyère and cheddar cheeses for this recipe.You could also use just cheddar if you prefer.

As mentioned above, a frozen pie crust works fine for this recipe. If you'd rather make a homemade pie crust though, feel free.

Nutrition Facts
Summer Tomato Pie
Amount Per Serving
Calories 388 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 9g
Cholesterol 28mg9%
Sodium 357mg16%
Potassium 259mg7%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 916IU18%
Vitamin C 11mg13%
Calcium 189mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.