Description
A classic Southern Tomato Pie featuring a crisp pie crust filled with roasted tomatoes, caramelized onions, fresh herbs, and a creamy blend of fontina and Pecorino Romano cheeses, topped with a savory mayonnaise mixture. Perfect served warm or at room temperature, this savory pie is ideal for summer when vine-ripened tomatoes are at their peak.
Ingredients
Units
Scale
Pie Crust
- 1 nine-inch (23-cm) frozen or homemade pie crust (not deep-dish)
Filling
- 2 lbs tomatoes, cored, seeded, and cut into 3/4-inch (2-cm) pieces (vine-ripened preferred)
- 1 large yellow onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon sugar
- 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons chopped fresh basil
Topping
- 1/2 cup mayonnaise
- 1 cup shredded fontina cheese (mozzarella can be substituted), divided
- 1/3 cup grated Pecorino Romano (Parmigiano-Reggiano can be substituted)
Instructions
- Blind bake the crust: Preheat the oven to 375°F (190°C), placing a rack in the middle position. For frozen crusts, thaw until just soft enough to prick with a fork, then prick the bottom and sides evenly. Bake for 12 to 15 minutes until lightly golden, gently deflating any puffed areas if needed. For homemade crusts, line with parchment and weights, bake for 15 to 20 minutes, remove weights and parchment, then bake an additional 5 to 10 minutes. Set aside once fully baked and golden.
- Roast the tomatoes and onions: On a baking sheet, toss tomatoes and onions with olive oil, salt, pepper, sugar, and thyme. Spread in a single layer and roast for 45 to 50 minutes, stirring occasionally, until tomatoes dry slightly and caramelize, and onions brown lightly. Remove from oven, sprinkle basil over top, mix gently, and set aside.
- Make the topping: In a small bowl, combine mayonnaise, half of the fontina cheese (½ cup/60 g), and grated Pecorino Romano, stirring until well blended.
- Assemble and bake: Sprinkle the remaining fontina cheese evenly over the blind-baked crust’s bottom. Spoon the roasted tomato and onion mixture evenly over the cheese. Dollop the mayonnaise and cheese mixture on top and spread thinly to the edges. Bake at 375°F (190°C) for 25 to 30 minutes until the topping is lightly golden. Serve warm or at room temperature.
Notes
- Opt for frozen pie crusts in aluminum pans to prevent shrinkage and maintain shape during blind baking.
- If the crust cracks during blind baking, patch it with a simple butter and flour paste and return to the oven briefly to set.
- You can prepare components in advance: blind bake crust and roast tomatoes and onions up to a day ahead, storing separately before assembly and final baking.
- Fully baked pie holds well at room temperature for several hours or can be refrigerated and served warmed or at room temperature.
- To freeze, bake completely, cool, wrap tightly in foil, and freeze up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 35 mg
