Summer Tomato Pie

Summer Tomato Pie Recipe

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Sharon Colyer


I found this recipe at All Recipes. Very tasty! It calls for basil, but it would also be good with spinach. I know I have seen recipes, with that ingredient, as well.

★★★★★ 1 vote
45 Min
45 Min


recipe pastry for a single 9 in. pie crust or buy one from the grocery
tomatoes, thinly sliced
2 tsp
3 clove
garlic, minced
1/4 c
chopped fresh basil
1/2 c
shredded cheddar cheese
1/2 c
shredded mozzarella cheese
1/4 c


1Preheat oven to 450°F. Press pie crust dough, into the pie pan or plate. Prick bottom and sides, with a fork.
2Bake crust, until lightly browned, 10-12 minutes. Cool completely.
3Reduce oven temperature to 350°F.
4Place tomatoes, in a single layer of a colander or a baking rack; sprinkle with salt. Let sit for about 10 minutes, to release moisture. Blot excess moisture with paper towels
5Arrange 1 layer of tomato slices around bottom of the cooled pie curst, overlapping the slices. Sprinkle half the garlic and half the basil onto the tomato layer. Sprinkle with half of the Cheddar and half the mozzarella cheese, over basil layer. Repeat layering. Spread mayonnaise over the mozzarella cheese layer.
6Bake, until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack. Makes 8 servings.

Nutrition: One slice 221 cal, 16.5 g fat (4.9 g sat), 15 mg chol, 828 mg sod, 168 mg pot, 13.3 g carb, 1.5 g fiber, 5.5 g protein, 1.7 g sugars

About Summer Tomato Pie

Main Ingredient: Vegetable
Regional Style: American