Description

Slab tomato pie is a rustic, savory dish made with a buttery crust, layers of juicy ripe tomatoes, creamy cheese filling, and fresh herbs. Baked in a sheet pan, it’s easy to slice and perfect for summer gatherings, potlucks, or family dinners.

Ingredients

1 pie crust (homemade or store-bought)
4–5 ripe tomatoes, sliced
1 tsp salt (to draw out moisture)
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
1/2 tsp garlic powder
1/4 tsp black pepper
1 tbsp olive oil (for brushing)

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Instructions

Preheat oven to 375°F (190°C).
Roll out the pie crust to fit into a rimmed baking sheet or rectangular pan. Press into the pan and trim edges.
Place tomato slices on paper towels, sprinkle with salt, and let sit for 15 minutes to release excess moisture. Pat dry.
In a bowl, mix mayonnaise, cheddar cheese, mozzarella, garlic powder, and black pepper.
Layer tomatoes over the crust, spread some cheese mixture on top, and repeat layers until all ingredients are used.
Top with fresh basil and parsley. Drizzle lightly with olive oil.
Bake for 35–40 minutes, until golden and bubbly.
Let cool slightly before slicing into squares. Serve warm or at room temperature.

Notes

For extra crispiness, blind-bake the crust for 10 minutes before layering tomatoes.Roma or heirloom tomatoes are best since they’re firm and less watery.Add sautéed onions, zucchini, or spinach for extra veggies.Puff pastry can be used instead of pie crust for a flakier version.This pie is delicious served at room temperature, making it great for parties.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 3g
Sodium: 410mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 7g
Cholesterol: 25mg