Savannah Summer Tomato Pie
This savory Southern staple captures the essence of a Savannah summer—fresh, ripe tomatoes, creamy cheese, and flaky crust. Perfect for a light lunch or a show-stopping side, this tomato pie is a celebration of seasonal flavor.
Ingredients
For the crust:
For the crust:
- 1 9-inch pie crust (store-bought or homemade)
- 1 egg white, lightly beaten (optional, for sealing crust)
For the filling:
- 3–4 large ripe tomatoes, sliced 1/4 inch thick
- 1 tsp kosher salt
- 1/2 cup chopped sweet onion (Vidalia recommended)
- 1/4 cup fresh basil, chopped
- 1/4 tsp black pepper
- 1/2 tsp garlic powder or 1 minced garlic clove
- 1 cup shredded mozzarella cheese
- 1/2 cup grated sharp cheddar
- 1/4 cup grated Parmesan
- 1/2 cup mayonnaise (Duke’s or Hellmann’s preferred)
- 1 tbsp Dijon mustard (optional)
Instructions
- Lay tomato slices on paper towels, sprinkle with salt, and let rest for 20–30 minutes. Pat dry.
- Preheat oven to 375°F. Blind bake crust with parchment and pie weights for 10–12 minutes. Remove weights and bake 5 more minutes. Optional: brush with egg white.
- Layer tomatoes and onions in crust; sprinkle with pepper, garlic, and basil.
- Mix cheeses, mayo, mustard, and Parmesan; spread over the top.
- Bake for 30–35 minutes until golden. Cool 10–15 minutes before slicing.
Chef’s tip: Add bacon bits and a balsamic drizzle. Serve with a crisp salad for the ultimate summer lunch.