Southern Tomato Pie
Quick answer
- Total time
- 120 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 9
About this dish
Under a mayonnaise and Parmesan lid, the tomato layer stays soft and juicy rather than setting like a quiche, since no eggs bind it.
Read more
The usual failure is a soggy base: even a blind-baked shell cannot absorb unlimited tomato juice, so salting and blotting the slices matters as much as the pastry step.
Ingredients
Instructions
- 1
Heat oven to 200°C.
Slice tomatoes 6 mm thick, sprinkle with salt and drain on a rack or towels for 20 minutes. Blot both sides with fresh towels.
- 2
Line the shell with baking paper and pie weights; bake 15 minutes.
Remove paper and weights and bake 5 minutes more to dry the base. Follow the shell package if its blind-baking instructions differ.
- 3
Lower oven to 180°C.
Finely chop onion and garlic and slice basil. Mix mayonnaise, Parmesan, garlic and pepper.
- 4
Layer onion, tomatoes and basil in the baked shell.
Spread cheese mixture thinly on top and bake 35 to 45 minutes until bubbling at the edges and golden. Shield the pastry rim with foil if it darkens early.
- 5
Rest on a rack for 20 minutes before slicing.
Refrigerate leftovers within 2 hours of finishing baking.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Duke's tomato pie
Duke's Mayonnaise · Checked: 2026-09-26
- Four steps to food safety
FoodSafety.gov · Checked: 2026-09-26
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