Jersey Tomato Pie (Uncooked Summer Version)
A savory summer pie of thickly sliced ripe Jersey tomatoes layered with basil, mayonnaise, and cheese in a flaky crust, baked just until set.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •9-inch pie dish
- •Colander
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 24
- carbs
- 24
- protein
- 9
- calories
- 340
Instructions
- 1
Preheat your oven to 375°F. Partially bake the pie crust for 10 minutes.
- 2
Sprinkle salt over the tomato slices. Lay them on paper towels to drain for 20-30 minutes.
- 3
Pat the tomato slices dry with a paper towel.
- 4
Layer the tomato slices into the partially baked crust. Scatter the basil and garlic over them.
- 5
Mix the mayonnaise, cheddar, and mozzarella together until fully combined.
- 6
Spread the cheese mixture evenly over the tomatoes all the way to the crust edges.
- 7
Bake for 30-35 minutes until the top is golden and bubbling.
- 8
Let the pie rest for 10 minutes so it sets before slicing.
Chef's tips
Salt and drain the tomato slices on paper towels for 20-30 minutes to keep the crust crisp. Use peak-season Jersey tomatoes for the richest sweet flavor.
Storage
Refrigerate leftovers up to 2 days; texture softens over time.
Reheating
Reheat individual slices in a 350°F oven for 10 minutes to re-crisp the crust.
Common mistakes to avoid
- •Skipping the salting and draining step, which makes the pie watery
- •Using out-of-season tomatoes that lack the sweet flavor this dish needs
Serving suggestions
Cooked Jersey Tomato Pie (Uncooked Summer Version)?
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