This is a simple, savory pie recipe that combines those fresh tomato and basil flavors with decadent cheesiness. Serve it up with a fresh fruit salad or a big green salad and it makes the perfect summertime meal.
If you'd like the recipe to the Watermelon Blueberry Salad I like to serve alongside it, just click the link here. I swap out the lemon juice for lime and leave out the zest. No matter how you serve it, it's refreshing and delicious!
Fresh Tomato Basil Pie
- 5 tomatoes, sliced (roma tomatoes work best, if using full-size tomatoes, use 2 or 3)
- 10 fresh basil leaves, torn or sliced
- 1/4 cup chopped scallions (the green part)
- 1 pre-baked pie crust (storebought or use my favorite recipe here)
- 1 1/2 cups grated sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp. grated fresh Parmesan cheese
- Salt & pepper to taste
Preheat oven to 350 degrees, then layer the sliced tomatoes in a colander. Sprinkle generously with salt and allow to sit in the sink and drain for 15-20 minutes. Then remove from the colander and pat dry with paper towels. You want to get as much excess moisture out of the tomatoes so you don't end up with a soggy piecrust.
Layer the tomato slices, basil and scallions in the pre-baked (and cooled!) pie crust. Sprinkle generously with salt and pepper. Combine the cheddar, mozzarella, Greek yogurt and mayonnaise in a bowl and spread evenly on top of the pie.
Use a microplane grater to grate and sprinkle the Parmesan cheese on top of the pie. Sprinkle with a little more salt and pepper, then bake for 30 minutes until the top is lightly browned.
Let sit for 10-15 minutes before slicing. Best served warm or at room temperature.
Recipe slightly adapted from Tastes Better From Scratch
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