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Flavorful Southern Tomato Pie Recipe with Gruyère and Fresh Basil Made Easy

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A classic Southern tomato pie featuring ripe tomatoes, nutty Gruyère cheese, and fresh basil layered in a flaky buttery crust. Perfect for summer gatherings and easy to prepare in under an hour.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 4 large ripe tomatoes, sliced about 1/4 inch thick
  • 1 cup shredded Gruyère cheese (about 4 ounces)
  • 1/2 cup fresh basil leaves, torn or roughly chopped
  • 1/2 cup mayonnaise
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C) and position the oven rack in the middle.
  2. Gently press the unbaked pie crust into a 9-inch pie dish, crimp edges if desired, and poke the bottom a few times with a fork. Refrigerate for about 10 minutes.
  3. Wash and dry tomatoes thoroughly, then slice into 1/4-inch thick rounds. Lay on paper towel-lined tray, sprinkle lightly with salt, and let sit for 10-15 minutes to draw out excess moisture.
  4. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  5. In a medium bowl, combine sautéed onion and garlic, mayonnaise, shredded Gruyère, black pepper, and red pepper flakes if using. Stir until well blended.
  6. Layer half of the tomato slices evenly over the pie crust. Sprinkle half the torn basil leaves over the tomatoes. Spread half the cheese mixture over the tomatoes. Repeat layering with remaining tomatoes, basil, and cheese mixture, finishing with a layer of cheese on top.
  7. Place the pie on a baking sheet and bake for 40-45 minutes until the crust is golden brown and the filling is bubbly and set. Cover crust edges loosely with foil after 25 minutes if they brown too quickly.
  8. Let the pie rest for at least 15 minutes before slicing to allow the filling to set.

Notes

Let tomatoes sit salted on paper towels to remove excess moisture to prevent soggy pie. Use fresh shredded Gruyère for best melt and texture. Rest pie for 15 minutes before slicing to set filling. Optionally blind bake crust for 8-10 minutes for a crisper base. Adjust mayonnaise amount based on tomato juiciness. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: Southern tomato pie, Gruyère tomato pie, fresh basil tomato pie, summer tomato pie, easy tomato pie recipe, savory pie, comfort food

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