Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 8
I particularly enjoy this recipe during summer. This pie has layers of ripe tomatoes, cheese, pesto, herbs, and onions baked in a flaky crust. A savory pie that is also great all year round! This is an amazing pie that is downright delicious, and you can easily whip it up at any time.
Ingredients
1 pie shell
4-5 large tomatoes
1/3 c. of thinly sliced sweet onions
1/2 c. shredded cheddar cheese
1/4 c. basil pesto
1/3 c. Parmesan cheese – grated
1/3 c. mozzarella cheese – shredded
1/2 c. good quality mayo – not salad dressing
4-5 large basil leaves – sliced into thin strips
How to make Tomato Pie with Cheese & Pesto
Step 1: After slicing the tomatoes, place them on paper towels. Drain and let it sit for about an hour or longer.
Step 2: Prepare the oven. Preheat it to 400 degrees. Lay the rolled-out pie dough in a pie or tart pan and trim the edges. To prevent rising, prick the shell. Place in the preheated oven and bake for about 8 minutes. When done, remove it from the oven and allow it to cool for about 20 minutes.
Step 3: On the bottom of the pie shell, layer the onion and evenly sprinkle with grated mozzarella and Parmesan. On top, spread the pesto. Over the pesto, layer half the tomatoes in a circular pattern overlapping each other.
Step 4: Combine the mayo and grated cheddar cheese, then spread this on top of the tomatoes. Sprinkle with fresh basil and layer the rest of the tomatoes on top.
Step 5: Return to the oven and bake for 25 minutes or so. On top, place a pie ring if the edges are browning too early.
Step 6: Take the pie out of the oven when done and sprinkle extra Parmesan cheese on top. Let the pie rest for at least 30 minutes. Before serving, sprinkle with some basil. Slice and serve. Enjoy!
Ingredients
- 1 pie shell
- 4-5 large tomatoes
- 1/3 c. of thinly sliced sweet onions
- 1/2 c. shredded cheddar cheese
- 1/4 c. basil pesto
- 1/3 c. Parmesan cheese - grated
- 1/3 c. mozzarella cheese - shredded
- 1/2 c. good quality mayo - not salad dressing
- 4-5 large basil leaves - sliced into thin strips
Instructions
Step 1: After slicing the tomatoes, place them on paper towels. Drain and let it sit for about an hour or longer.
Step 2: Prepare the oven. Preheat it to 400 degrees. Lay the rolled-out pie dough in a pie or tart pan and trim the edges. To prevent rising, prick the shell. Place in the preheated oven and bake for about 8 minutes. When done, remove it from the oven and allow it to cool for about 20 minutes.
Step 3: On the bottom of the pie shell, layer the onion and evenly sprinkle with grated mozzarella and Parmesan. On top, spread the pesto. Over the pesto, layer half the tomatoes in a circular pattern overlapping each other.
Step 4: Combine the mayo and grated cheddar cheese, then spread this on top of the tomatoes. Sprinkle with fresh basil and layer the rest of the tomatoes on top.
Step 5: Return to the oven and bake for 25 minutes or so. On top, place a pie ring if the edges are browning too early.
Step 6: Take the pie out of the oven when done and sprinkle extra Parmesan cheese on top. Let the pie rest for at least 30 minutes. Before serving, sprinkle with some basil. Slice and serve. Enjoy!
