Crustless Tomato Pie

Ingredients

• 907 g (2 lb)tomatoes (about 3 large slicing or heirloom tomatoes)
• to tastekosher salt
• 225 g (2 cups), dividedshredded cheese (sharp cheddar or Monterey Jack)
• 120 ml (½ cup)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard
• 2eggs, beaten
• 8 g (1 tablespoon)potato starch or cornflour
• 5spring onions, thinly sliced
• 15 g (¼ cup)fresh basil, chopped
• 2 clovesgarlic, minced
• 2.5 ml (½ teaspoon)black pepper
• 25 g (¼ cup)Parmesan cheese
• as neededolive oil, for greasing the pie plate

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F). Brush a pie plate with olive oil and set it aside.

2. 2

   Drain the tomatoes

   Slice the tomatoes into 8 mm (⅓-inch) slices and discard the stems. Arrange them in a single layer on a tea towel or paper towels, sprinkle with salt and leave for 20 minutes.

3. 3

   Mix the filling

   While the tomatoes drain, combine 200 g (1¾ cups) of the shredded cheese, reserving the rest, with the mayonnaise, eggs, Dijon mustard, spring onions, garlic, potato starch, basil and black pepper in a large mixing bowl.

4. 4

   Build the layers

   Blot the tomatoes dry. Spread one-third of the cheese mixture over the bottom of the pie plate, then add about one-third of the tomato slices. Repeat twice more, finishing with a tomato layer on top.

5. 5

   Add the topping

   Mix the Parmesan with the remaining 25 g (¼ cup) of shredded cheese and sprinkle it over the tomatoes.

6. 6

   Bake until golden

   Bake uncovered for 30–40 minutes, until the cheese is golden brown and the centre reaches 74°C (165°F).

What is a crustless tomato pie?

Tomato pie is a savoury American dish often associated with Southern cooking, where ripe tomatoes are paired with a rich, cheesy topping. This version skips the pastry and stacks the tomatoes with a savoury egg-and-cheese mixture instead.

The result is a soft, spoonable bake with fresh basil, spring onions and garlic for savoury lift. Draining the tomatoes first helps keep the layers from becoming too watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 236 calories, 10g protein, 7g carbs, 19g fat.

The tomatoes contribute most of the carbohydrates, while the cheese and mayonnaise account for much of the fat; eggs and cheese provide the protein. Pair a slice with salad or another non-starchy vegetable for a more balanced plate.

Choosing the tomatoes and cheese

Tomatoes: Large slicing or heirloom tomatoes make broad slices that are easy to layer. Choose ripe tomatoes that still hold their shape when cut.

Cheese: Sharp cheddar gives a stronger flavour, while Monterey Jack is milder and melts smoothly. The recipe divides the shredded cheese between the filling and the topping.

Why drain the tomatoes?

Salt and time: A short 20-minute rest draws moisture from the sliced tomatoes before they go into the pie. Keep them in a single layer so the liquid can drain away.

Drying: Blot the slices thoroughly before layering. Too much surface moisture can loosen the filling and leave liquid in the dish.

Layering for an even bake

Start: Spread one-third of the filling across the base of the greased pie plate. This gives the first tomato layer something to sit on.

Repeat: Alternate the filling and tomatoes until you have three layers of each, with tomatoes on top. Spread the last layer evenly so the cheese topping covers the surface.

How to tell when it is done

Colour: The Parmesan and shredded cheese topping should be golden brown after 30–40 minutes in the oven. Begin checking towards the earlier end of that range.

Centre: The recipe specifies a centre temperature of 74°C (165°F). Let the pie settle briefly after baking so it is easier to serve.

Serving ideas

Fresh sides: Serve a slice with a crisp green salad or simply dressed leaves to balance the creamy filling. The pie also works well as part of a summer lunch spread.

For a fuller meal: Add a bowl of soup or another simple vegetable side. Keep accompaniments lightly dressed so they do not compete with the rich, cheesy topping.

Recipe notes & tips

• Use a tea towel or paper towels to catch the moisture released while the tomatoes rest.
• Blot the tomato slices on both sides before assembling the pie.
• Beat the eggs before adding them so they mix evenly into the filling.
• Divide the filling into three portions before layering for more even distribution.
• Check the centre temperature as well as the colour of the topping.

Variations

• Change the cheese: Use sharp cheddar or Monterey Jack, as preferred.
• Use cornflour: Swap it for the potato starch in the same quantity.
• Try another herb: Replace the basil with a different fresh herb to change the flavour.
• Add extra pepper: Adjust the black pepper to suit your taste.
• Choose heirlooms: Use heirloom tomatoes for a mix of colours and shapes.

Common mistakes to avoid

• Skipping the draining: The pie can turn watery; salt the slices and leave them for 20 minutes.
• Leaving tomatoes wet: Blot them dry before layering to limit excess liquid.
• Uneven layers: Divide the filling into thirds and spread each portion across the dish.
• Baking only by the clock: Check that the cheese is golden and the centre reaches 74°C (165°F).
• Forgetting the topping reserve: Keep back 25 g (¼ cup) of shredded cheese to mix with the Parmesan.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in the oven until hot throughout; the topping may soften after storage.

Frequently asked questions