Description
A classic Southern Tomato Pie made with layers of fresh tomatoes, a creamy three-cheese blend, pimentos, and Dijon mustard in a flaky crust. Perfect for gatherings or as a comforting side dish.
Ingredients
- 2 pre-baked pie crusts
- 3–4 medium tomatoes, sliced
- 1 cup mayonnaise (adjust to desired consistency)
- 8 oz sharp cheddar cheese, shredded
- 8 oz Monterey Jack cheese, shredded
- 8 oz Parmesan cheese, grated
- 1 jar (4 oz) diced pimentos, drained
- 1/4 Vidalia onion, grated
- Grey Poupon Dijon mustard, to taste
- Minced onion, to taste
- Black pepper, to taste
- Kosher salt, to taste
- Sugar, to taste
- Fresh basil, for garnish
Instructions
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Preheat your oven to 350°F (175°C).
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Slice the tomatoes and lay them on paper towels to drain for about 15 minutes.
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In a large bowl, mix together the mayonnaise, sharp cheddar, Monterey Jack, Parmesan, pimentos, grated onion, and a few dashes of Dijon mustard. Season with minced onion, black pepper, kosher salt, and sugar to taste.
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Place a pre-baked pie crust in a pie dish. Layer half of the tomatoes, then spread half of the cheese mixture over the top.
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Repeat with the second crust and remaining ingredients.
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Bake for 30–35 minutes until the tops are golden and bubbly.
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Let cool slightly. Garnish with fresh basil. Serve warm or at room temperature.
Notes
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Use ripe, firm tomatoes and drain well to avoid soggy crust.
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Adjust mayonnaise to get your preferred level of creaminess.
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Let the pies rest before slicing so the filling can set.
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Store leftovers in the fridge and reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American