Description
This Crustless Southern Tomato Pie is a delightful, cheese-filled savory pie featuring layers of juicy tomatoes, creamy cheeses, fresh herbs, and a rich mixture of mayonnaise and eggs. Perfect as a light main dish or an impressive side, this pie skips the traditional crust for a gluten-friendly option full of Southern charm and robust flavors.
Ingredients
Units
Scale
Pie Preparation
- Nonstick cooking spray or oil for the pie pan
Tomatoes
- 5 medium round tomatoes
- Salt (to taste for salting and draining)
Cheese Mixture
- 1 1/4 cup shredded Mozzarella cheese, divided
- 1 1/4 cup shredded white Cheddar cheese, divided
- 1/2 cup mayonnaise (preferably Duke's)
- 2 large eggs
- 4 cloves garlic, minced
- Freshly ground black pepper (to preference)
Herbs
- 1 bunch scallions (5-6 small scallions), white and light green parts only, finely chopped
- 2 sprigs fresh basil, torn into pieces
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Spray a deep pie pan with nonstick cooking spray or brush it with olive oil to prevent sticking, then set aside.
- Slice and salt tomatoes: Slice the tomatoes into about 1/4 to 1/3-inch thick slices, discarding the tops. Generously salt both sides of the tomato slices to draw out moisture.
- Drain tomatoes: Line a rimmed baking sheet with two layers of paper towels or a thick clean kitchen towel. Place the salted tomatoes on the sheet to drain for approximately 30 minutes, allowing excess water to release for a less soggy pie.
- Dry tomatoes: After draining, cover the tomatoes with dry paper towels or a clean dry kitchen towel and blot gently but firmly to remove remaining moisture.
- Make the cheese mixture: In a small bowl, combine 1 cup of mozzarella, 1 cup of white cheddar, mayonnaise, eggs, minced garlic, and freshly ground black pepper to taste. Mix thoroughly until well blended.
- Layer the pie – first base layer: Spread about 1/3 cup of the cheese mixture evenly on the bottom of the prepared pie pan to create the base layer.
- First tomato layer: Arrange one-third of the tomato slices over the cheese mixture in a slightly overlapping pattern.
- Second cheese and herb layer: Spread half of the remaining cheese mixture evenly over the tomato layer. Sprinkle half the chopped scallions and tear leaves from one sprig of basil, distributing them evenly over this layer.
- Second tomato layer: Add a second layer of tomatoes over the cheese, scallions, and basil.
- Third cheese and herb layer: Spread the rest of the cheese mixture evenly, and scatter the remaining scallions and torn basil leaves on top.
- Top tomato and cheese layers: Finish by placing the remaining tomatoes on top and sprinkle the remainder of the cheese evenly to cover.
- Bake the pie: Bake in the preheated oven for 35 to 40 minutes or until the cheese is lightly browned, bubbly, and the internal temperature reaches at least 165°F (74°C). This ensures it’s heated through.
- Rest before serving: Let the pie stand at room temperature for 10 to 15 minutes to set, making it easier to cut into clean wedges before serving.
Notes
- For a smoky, crisp texture variation, add cooked and crisp bacon bits to the cheese mixture.
- If mozzarella isn’t available, provolone or Monterey Jack cheeses make excellent substitutes for a similar melty texture.
- To reheat leftovers, place a wedge in a small baking dish or wrap in aluminum foil and warm in a 350°F (175°C) oven for 15-18 minutes until heated through.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 320
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 120 mg
