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Irresistible Tomato Pie

A delightful summer dish that combines juicy tomatoes and layers of rich cheeses, creating a comforting yet refreshing experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups ripe tomatoes, sliced These glory-filled tomatoes provide the pie with a juicy, robust tanginess.
  • 8 oz cream cheese, softened Cream cheese adds a luscious, velvety texture that forms the creamy base of the pie.
  • 1 cup shredded cheddar cheese Aged cheddar introduces a sharp, rich flavor that complements the tomatoes beautifully.
  • 1 cup shredded mozzarella cheese This cheese melts into gooey perfection, giving the pie that delightful stretch with every bite.
  • 1/4 cup fresh basil, chopped Aromatic basil infuses the dish with a burst of summery freshness.
  • 1/4 cup fresh thyme, chopped Thyme’s earthy notes ground the dish and elevate its complexity.
  • 2 large eggs, room temperature They bind the ingredients together, adding a rich, satisfying body to the filling.
  • 1 onion finely chopped The onion brings a sweetness and depth.
  • 2 cloves garlic, minced Garlic enhances the flavor profile by adding an aromatic, savory punch.
  • 2 tablespoons olive oil Adds flavor and aids in sautéing.
  • to taste g salt Enhances the natural flavors of all components.
Crust
  • 1 pre-made pie crust pre-made pie crust A buttery, flaky crust that serves as the foundation.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, drizzle in the olive oil. Add the finely chopped onions and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Slice the tomatoes and sprinkle them with salt. Let them sit in a colander for 15 minutes to draw out excess moisture.
  5. In a large mixing bowl, beat the softened cream cheese with the room-temperature eggs until smooth and creamy.
  6. Add the shredded cheddar and mozzarella cheeses, sautéed onions, garlic, and freshly chopped herbs into the bowl.
  7. Gently fold the prepared tomatoes into the cheese-and-herb mixture.
Baking
  1. Pour the filling into the pre-made pie crust and smooth the top with a spatula.
  2. Bake for 35-40 minutes until golden and the scent of baked cheese and herbs fills your kitchen.
  3. Allow the pie to cool slightly before slicing for easier serving.

Notes

For best flavor, ensure your tomatoes are ripe and squeeze out excess moisture to prevent a soggy pie. Allow the pie to set after baking for easier slicing.