If you have been blessed with an abundance of cherry tomatoes and basil from your garden this summer, I have a delicious, quick and easy recipe for Cherry Tomato Pie that you will love. No garden, no worries, as this pie is just as good with cherry tomatoes and basil from the farmers market or grocery store. If you have never had Tomato Pie, you are in for a treat as it just screams summer! Filled with tomato deliciousness through and through, this mouth-watering savory pie is perfect for a light summer lunch or dinner paired with a fresh vegetable salad.
I used fontina cheese in this pie, but I made another one over the weekend and used a Monterrey Jack blend and it was just as good. Any combination of cheeses that melt well such as mozzarella, cheddar or Gruyere that melt well plus one that is a little sharp will work. This recipe is versatile and can be adapted to what you have on hand.
I’ve made my share of Tomato Pies over the years with regular tomatoes and while they are delicious, if you don’t slice and drain the tomatoes well you can end up with a soggy pie. Not so with this easy pie, with the cherry tomatoes, you can skip that step. Also, most regular tomato pie recipes call for a cup of mayonnaise while this lighter version only calls for 1/2 of a cup. Finally, to make this the easiest and quickest pie ever, this recipe calls for a store bought pie crust. Of course, if you are a purest, you can certainly make your favorite pie crust recipe but really since we are in the lazy days of summer, why would you?
There are only a few ingredients which are: a refrigerated pie crust, cherry tomatoes, fresh basil, fresh chives, grated fontina cheese, or whatever cheese you like, mayonnaise, and ground black pepper.
To get started making the Cherry Tomato Pie, preheat your oven to 375 degrees.
Place the refrigerated pie crust in a pie pan. Crimp the edges.
Mix the cheese, mayonnaise, chives, and pepper in a small bowl and spread out evenly on your piecrust.
Top the cheese filling with the cherry tomatoes.
Bake for 35 minutes or until the crust edges are golden brown, and the cheese is bubbling up.
While the pie bakes, roll up your basil leaves lengthwise like a cigar and cut into thin ribbons or chiffonade.
Cool the pie for 10 minutes and sprinkle with the basil. Serve warm and enjoy!
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