A southern summer staple, “gussied up” with some bright California flavors.
Lemon-Basil Cheesy Garlic Tomato Pie
1 store-bought pie dough
1 1/2 pounds beefsteak or heirloom tomatoes
Kosher salt and pepper
8 ounces sharp cheddar cheese, shredded
1/2 cup mayonnaise
Zest of 1 lemon
1/4 cup chopped basil, plus more for garnish
1/4 teaspoon garlic powder
Pinch of red pepper flakes
1 large shallot, thinly sliced into rings
2 large garlic cloves, thinly sliced lengthwise
100% oil cooking spray
Flaky sea salt
Preheat oven to 400°F.
Place the pie dough in a 9-inch springform pan or pie dish. Use a fork to poke it with holes all over the bottom. Bake for 15 to 20 minutes, until edges are starting to brown. The bottom might puff up - don’t freak out! Just use your fork to poke a hole in the bottom and it should release the steam that’s built up underneath and fall back down.
Allow pie dough to cool down a bit before adding the ingredients to it.
Reduce heat to 375°F.
Meanwhile, line a baking sheet with paper towels. Slice tomatoes 1/4-inch thick and place in a single layer over the paper towels. Season with salt and pepper. Allow to sit to let the tomatoes lose some of their liquid while the pie dough bakes.
Combine cheese, mayonnaise, lemon zest, basil, garlic powder, red pepper flakes, and a big pinch of salt in a large bowl and stir to combine.
Add half of the cheese mixture to the pie shell and smooth. Pat the tops of the tomatoes dry with paper towels, then layer half of them over the cheese. Repeat.
Place shallot and garlic slices all over the top of the pie. Spray with cooking spray or drizzle with olive oil.
Discard the tomato-y paper towels and wipe down the baking sheet. Place the pie dish on the baking sheet and bake for 30 minutes.
Sprinkle basil leaves and flaky sea salt over top. Allow pie to rest for at least 10 minutes before slicing.