Tomato Pie

Tomato pie is a Southern classic that's perfect for showcasing the bounty of tomato season. Whether you serve it hot or cold, for breakfast with a fried egg on top, lunch, or dinner, this dish is always a crowd-pleaser. Use a variety of heirloom tomatoes for a colorful, flavorful, and textural treat. Fresh basil and goat cheese from the Market add a fresh, tangy twist to this comforting dish. And of course, we’re using Duke’s Mayo—it’s the best!

• Sarah Gorman

Ingredients

• 1 pre-baked pie crust (homemade or store-bought)

• 3-4 large heirloom tomatoes, sliced*

• 1 cup Duke’s Mayo

• 1 cup shredded sharp cheddar cheese

• 1/2 cup crumbled goat cheese*

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped fresh basil leaves*

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 tablespoon olive oil

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Preheat your oven to 350°F

2. In a medium bowl, mix mayo, cheddar cheese, and Parmesan cheese until well combined

3. Layer the pie crust with half of the sliced tomatoes. Spread half of the mayo and cheese mixture and sprinkle with half of the fresh basil and goat cheese.

4. Repeat the layers with the remaining tomatoes, mayo mixture, basil, and goat cheese.

5. Drizzle the olive oil over the top layer. Bake the pie in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.

6. Allow the pie to cool slightly before slicing. Garnish with extra fresh basil leaves if desired.