Keto Classic Baked Tomato Pie
This savory tomato pie combines the peak flavors of summer with layers of ripe tomatoes, creamy mozzarella, and fresh basil in a flaky pie crust. The tomatoes are salted to draw out excess moisture, ensuring a perfectly set filling rather than a soggy bottom. The mayonnaise and cheese mixture creates a rich, tangy topping that bubbles golden in the oven. Perfect for summer gatherings, potlucks, or as a unique side dish when tomatoes are at their best. This Southern-inspired dish transforms simple ingredients into an impressive centerpiece that celebrates the essence of fresh tomatoes.
Ingredients
- 1 9-inch pie shell
- 6 large tomatoes, very ripe
- 1 tablespoon kosher salt
- 8 ounces mozzarella cheese, shredded
- ½ cup mayonnaise
- ¼ cup fresh basil, chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- 1
Preheat the oven to 350°F and prepare pie dough if making from scratch
- 2
Slice tomatoes to 1/4-inch thickness and arrange in single layer on paper towel-lined baking sheet
- 3
Coat tomatoes with kosher salt and cover with another layer of paper towels, let sit for 10 minutes
- 4
Combine shredded cheese, mayonnaise, fresh basil, garlic powder, salt, and pepper in medium bowl until well mixed
- 5
Place pie shell into pie dish and arrange single layer of sliced tomatoes on bottom
- 6
Cover tomatoes with half of the cheese mixture and repeat layering
- 7
Top with remaining tomato slices, overlapping if needed, and press firmly into pie
- 8
Bake for 35 to 45 minutes until cheese bubbles and crust turns golden brown
Tips
Salt the tomatoes and let them drain to prevent a watery pie filling
Press the final layer of tomatoes firmly to help all ingredients bind together
Use very ripe tomatoes for the best flavor and texture
Good to Know
Refrigerate covered for up to 3 days
Can assemble and refrigerate unbaked for up to 1 day
Serve warm or at room temperature
Common Mistakes
Skip salting tomatoes to avoid watery filling
Overbake to avoid soggy bottom crust
Substitutions
FAQ
Can I make this ahead of time?
Yes, assemble the pie and refrigerate unbaked for up to 24 hours, then bake as directed when ready to serve.
What if my tomatoes are not very ripe?
Use the ripest tomatoes available and consider roasting them briefly to concentrate flavors before assembling the pie.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in oven to crisp the crust.