The City Magazine Since 1975

Tomato Pie

July 2018
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1 (9-inch) deep-dish pie crust, homemade or store bought
1 large egg
1 lb. fresh, ripe tomatoes
Kosher salt
3/4 cup Duke’s mayonnaise
1/2 cup freshly shredded Parmesan cheese
1/2 cup freshly grated Parmesan cheese
1 clove garlic, minced
1/2 cup chopped Vidalia onion (about 3¼ oz.)
1¼ cups shredded mozzarella cheese
Freshly ground black pepper
1 Tbs. finely cut basil leaves


Preheat the oven to 375°F.

Place the unbaked pie crust in a nine-inch deep-dish pie pan. Line the crust with parchment paper and fill it with dried beans or pie weights. Place the crust on a rimmed baking sheet and bake it for 15 minutes. Remove the crust from the oven and remove the beans or weights and the parchment.

Lightly beat the egg with one tablespoon of cool water and brush it over the inside of the crust. Return it to the oven without the weights and bake it for about 10 minutes, until it is just barely light brown. Cool while making the filling. Increase the oven temperature to 400°F.

Cut the tomatoes into thin slices and lay them on a rimmed baking sheet lined with a double layer of paper towels. Season both sides with salt and leave them for at least 20 minutes to draw out most of the moisture.

Combine the mayonnaise, shredded and grated Parmesan cheese, and minced garlic in a mixing bowl.

Place an even layer of sliced tomatoes in the bottom of the pie crust, then add a layer of chopped onion, followed by one of mozzarella. Lightly sprinkle with pepper and basil. Repeat until the layers fill up the inside wall of the pie crust (about three full series of layers). Spoon Parmesan-mayonnaise mixture on top of the final layer, spreading it so it completely covers the pie. Sprinkle shredded mozzarella on top.

Place the pie on a rimmed baking sheet and bake it at 400°F for 25 to 30 minutes, or until golden brown.