Crustless Tomato Pie
This crustless tomato pie is a fresh twist on a Southern classic. Juicy summer tomatoes are layered with fresh herbs, then baked with a creamy, cheesy filling until golden and bubbling. No crust, no fuss—just pure tomato goodness in every bite.
Servings: 8
Calories: 236kcal
Ingredients
- 2 pounds tomatoes 3-ish large slicing or heirloom tomatoes
- kosher salt
- 2 cups shredded cheese sharp cheddar or monterey jack, divided
- ½ cup mayonnaise
- 1 Tablespoon dijon mustard
- 2 eggs beaten
- 1 Tablespoon potato starch or cornstarch
- 5 green onions thinly sliced
- ¼ cup fresh basil chopped
- 2 cloves garlic minced
- ½ teaspoon black pepper
- ¼ cup parmesan cheese
- olive oil for greasing the pan
Instructions
- Preheat oven to 375 F degrees. Brush your pie plate with olive oil and set aside.
- Slice your tomatoes into ⅓ inch slices. Discard the stems. Lay your tomatoes in a single layer on a dish towel or paper towels. Sprinkle with salt. Let sit for 20 minutes.
- While the tomatoes are draining prepare the remainder of the filling. In a large mixing bowl mix together the 1 ¾ cup of shredded cheese (not the parm), mayo, eggs, dijon, scallions, garlic, potato starch, basil, and pepper.
- Blot the tomatoes dry. Spread ⅓ of the cheese mixture on the bottom of the pie plates. Top with a layer of tomatoes, about a ⅓ of your slices. Repeat 2 more times, until you have 3 layers of cheese and 3 layers of tomatoes with the tomatoes on top.
- Mix together the parmesan and remaining shredded cheese. Sprinkle on top of the tomatoes.
- Bake for 30 to 40 minutes uncovered. The pie is ready when the cheese is golden brown and the center reaches 165 F degrees.
Notes
- Potato starch or tapioca starch can be substituted for the corn starch.
- Leftover tomato pie can be stored in the fridge covered for 2 to 3 days. Reheat in the oven at 325 F degrees until warmed through.
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