Print

Classic Summer Tomato Pie

Print Recipe

This Classic Summer Tomato Pie features layers of perfectly ripe garden tomatoes and a tangy mayo–mustard custard nestled in a flaky, pre-baked crust. Topped with sharp cheddar and crisp turkey bacon, each slice offers a harmonious blend of creamy, savory, and fresh flavors. Ideal for backyard barbecues, potlucks, or a light dinner, this recipe celebrates the essence of Southern cuisine and peak-season produce.

Ingredients

  • 1 (9-inch) unbaked pie crust
  • 4 large ripe tomatoes, sliced about ¼ inch thick
  • ½ teaspoon salt, for tomatoes
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 cup (about 100 g) shredded sharp cheddar cheese
  • 4 slices turkey bacon, cooked until crisp and crumbled
  • 2 tablespoons finely chopped fresh basil (plus extra for garnish)
  • Freshly ground black pepper, to taste

Instructions

• Lay the tomato slices on paper towels, sprinkle with ½ teaspoon salt, and let rest for 15 minutes to draw out excess moisture. Pat dry.
• Preheat oven to 375 °F (190 °C).
• Fit the pie crust into a 9-inch pie pan and crimp the edges. Line with parchment and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake 5 minutes more.
• In a bowl, whisk together mayonnaise and Dijon mustard until smooth. Stir in shredded cheddar, crumbled turkey bacon, and chopped basil; season with pepper.
• Spread half of the mayo–cheese mixture evenly into the warm crust. Arrange a single layer of tomato slices over it. Spread the remaining mayo–cheese mixture on top of the tomatoes.
• Bake until the filling is bubbly and the top is lightly golden, about 25–30 minutes.
• Let cool on a rack for at least 10 minutes, then garnish with extra basil before slicing and serving.

Notes

  • Tomato prep: Salting and draining slices is non-negotiable to maintain crust integrity.
  • Custard consistency: Ensure mayo and mustard are fully whisked to prevent lumps.
  • Baking time: Watch for bubbling edges and a golden top; oven temperatures vary.
  • Make-ahead tips: Assemble unbaked pie up to 24 hours ahead, tightly wrapped in plastic.
  • Serving: Cool slightly, then garnish with fresh basil for a vibrant finish.

Find it online: https://claradelish.com/classic-summer-tomato-pie/