Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Feel free to substitute the mayonnaise with Greek yogurt for a lighter version, or add a sprinkle of cayenne pepper if you like a bit of heat, as we often did in my family.
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out your pie crust and fit it into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling.
- Bake the crust for about 10 minutes until lightly golden. Set aside to cool.
- Place the tomato slices on paper towels and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture, then pat them dry.
- In a medium bowl, mix together the mayonnaise, sour cream, cheddar cheese, mozzarella cheese, basil, chives, parsley, and black pepper.
- Layer the tomato slices in the pie crust, overlapping slightly. Drizzle with olive oil.
- Spread the cheese mixture evenly over the tomatoes.
- Bake the pie for 30-35 minutes, or until the top is golden and bubbly.
- Let the pie cool for at least 10 minutes before serving. This allows the flavors to meld beautifully, reminiscent of the way flavors would intertwine in the dishes my abuela made.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International