Tomato Pie is an old-fashioned Southern recipe that is extra delicious come summertime! Layers of gooey cheese, juicy tomatoes, sharp onion, and fresh basil sit in a flaky pie crust to create a truly unique savory treat.
1cupshredded part-skim mozzarella cheeseplus more for topping
1/4cupgrated Parmesan cheese
1/4cupfresh basil leavessliced
1/2cupPanko bread crumbsoptional
Place tomato slices on paper towels, and press out any excess moisture. Sprinkle with salt and allow to drain and dry on the counter while you prep other ingredients.
Preheat oven to 350 degrees F.
Roll out a round of pie crust and press it into a 9-inch pie pan. Pierce the crust with a fork, then layer on a piece of parchment paper and fill with baking beans. Bake 8-10 minutes until lightly browned, then remove from oven and set aside to cool. Remove the baking beans when they can be touched.
In a bowl, combine mayonnaise, sour cream, cheeses, salt, and pepper. Mix well.
Spread half of the sliced onion on the bottom of the par-baked pie crust. Arrange half of the sliced tomatoes on top, then sprinkle on half of the sliced basil leaves.
Carefully spread half of the cheese mixture over the vegetables. Repeat layers with the remaining onion, tomato, basil, and cheese mixture.
Finally, sprinkle the top with more cheese (if desired) and bread crumbs (if using).
Bake for 35-40 minutes until the pie is nicely browned and the filling is bubbling. Garnish with fresh basil and serve warm.