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!
Preheat oven to 375 degrees. Bake the pie shell for 10 minutes. Remove from the oven and let cool.
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.
Combine chopped basil and oregano in a small bowl. Set aside.
In a small bowl, combine the mayonnaise, cheeses and 1/3 cup of the basil and oregano leaves. Set aside.
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.
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.
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.