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Southern Tomato Pie Recipe Easy Homemade Basil Gruyere Pie Guide

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A rich, cheesy Southern tomato pie infused with fresh basil and nutty Gruyere cheese, perfect for summer gatherings and easy weeknight meals.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust
  • 4–5 medium ripe tomatoes, sliced (Roma or vine-ripened)
  • Salt, for drawing out tomato moisture
  • 1 ½ cups shredded Gruyere cheese
  • ½ cup fresh basil leaves, chopped
  • ¾ cup mayonnaise
  • ½ cup shredded sharp cheddar cheese (optional)
  • 2 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Slice the tomatoes about ¼ inch thick. Lay them on a paper towel-lined tray and sprinkle lightly with salt. Let them sit for 20-30 minutes to draw out excess moisture.
  2. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and brush the bottom and sides with olive oil.
  3. In a large bowl, combine mayonnaise, minced garlic, shredded Gruyere, shredded cheddar (if using), chopped basil, and freshly ground black pepper. Stir until well combined and creamy.
  4. Pat the tomato slices dry with paper towels. Layer half of the tomatoes evenly on the crust. Spread half of the cheese and mayo mixture over the tomatoes. Repeat with remaining tomatoes and top with the rest of the cheese mixture.
  5. Bake the pie on the middle oven rack for 35-40 minutes, or until the crust is golden and the filling is bubbly and slightly browned. Cover crust edges with foil if browning too fast.
  6. Let the pie cool for at least 15 minutes before slicing to allow the filling to set.

Notes

Salting and draining tomatoes is essential to avoid soggy pie. Blind bake crust for 7-8 minutes for a crispier bottom. Let pie cool before slicing. Use foil to protect crust edges if browning too fast. Freshly shredded cheese melts better than pre-shredded.

Nutrition

Keywords: Southern tomato pie, basil, Gruyere, tomato pie recipe, easy tomato pie, summer pie, cheesy tomato pie, homemade pie

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