Description
A vibrant and savory cherry tomato pie featuring a creamy cheese‑mayo base, bursting with sweet cherry tomatoes and fragrant basil—a perfect, low-fuss summer dish.
Ingredients
- 1 ready-to-use pie crust (refrigerated or thawed if frozen; thaw if needed)
- 1½ cups shredded Fontina cheese (or a preferred mix; you may add an extra ½ cup if desired)
- ⅓ cup chopped fresh chives
- ½ cup mayonnaise
- 2 pints cherry tomatoes, halved (or quartered if large)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves, thinly sliced into ribbons (chiffonade)
Instructions
- Preheat oven to 375 °F (190 °C).
- Place the refrigerated pie crust into a pie pan and crimp the edges if desired. No need to pre-bake.
- In a small bowl, mix together the shredded cheese, mayonnaise, chives, and black pepper until well combined. Spread evenly over the pie crust.
- Arrange halved (or quartered) cherry tomatoes on top of the cheese filling, then sprinkle with kosher salt and additional black pepper.
- Bake for approximately 45 minutes, until the crust edges are golden brown and the cheese is bubbling around the tomatoes.
- Remove from oven and cool on a wire rack for about one hour to allow the filling to set.
- While the pie cools, prepare the basil chiffonade by stacking the leaves, rolling into a tight cylinder, and slicing finely.
- Just before serving, sprinkle the basil ribbons over the top for a fresh, aromatic finish.
Notes
- To avoid a soggy crust, you can pre-bake the crust for about 10–12 minutes and let the halved tomatoes drain on paper towels for at least 30 minutes before assembling.
- Letting the pie cool for the full hour helps the filling set, ensuring neater slices.
- If Fontina isn’t available, substitute with Gruyère, mozzarella, provolone, or a mild cheddar blend.
- Mayonnaise can be swapped with Greek yogurt or sour cream—or a 50/50 blend—for a lighter flavor.
- Fresh basil works best for bright flavor; dried herbs (like oregano or thyme) can be used briefly—use only about 1 tablespoon, as they’re more potent.
- To preserve crust crispness, consider sprinkling a thin layer of cheese directly on the crust before adding other ingredients—creates a moisture barrier.
- Tomatoes should be ripe but firm; pressing gently should not yield mushy texture, and colors should be vivid without blemishes.
- Storage: Keep leftovers in an airtight container in the fridge for 2–3 days. Reheat in a 350 °F oven for 10–15 minutes, or microwave individual slices for ~30 seconds (crust may soften).
Nutrition
- Serving Size: 1/8 pie
- Calories: 150–175 kcal
- Sugar: 2–3 g
- Sodium: ~ 400 mg
- Fat: 11–12 g
- Saturated Fat: 4–5 g
- Trans Fat: 0 g
- Carbohydrates: 10–12 g
- Fiber: 1 g
- Protein: 3–4 g
- Cholesterol: 10–15 mg
