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Slab Tomato Pie

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Slab Tomato Pie is a rustic, crowd-pleasing dish made with juicy ripe tomatoes, a creamy cheese layer, and a golden, flaky crust. Baked on a sheet pan, it’s perfect for gatherings and easy to slice and serve.

Ingredients

  • 2 sheets pie crust or puff pastry
  • 4–5 ripe tomatoes (heirloom or Roma)
  • 1 tsp salt
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped green onions or chives
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 egg (for egg wash, optional if using puff pastry)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the pie crust or puff pastry and press it into a rimmed sheet pan. Trim the edges if needed. Prick the crust with a fork and pre-bake for 10 minutes.
  3. Slice the tomatoes and lay them out on paper towels. Sprinkle with salt and let sit for 15–20 minutes. Pat them dry to remove excess moisture.
  4. In a bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper.
  5. Spread the cheese mixture evenly over the pre-baked crust.
  6. Layer the tomato slices over the cheese layer. Drizzle with olive oil and season with additional pepper if desired.
  7. Bake for 25–30 minutes, or until the crust is golden and the top is bubbling.
  8. Allow to cool slightly, then top with fresh basil and chopped green onions. Slice and serve warm or at room temperature.

Notes

  • Salting and drying the tomatoes helps prevent a soggy crust.
  • Store-bought crust or puff pastry saves time and works well.
  • Add bacon, caramelized onions, or spicy elements like jalapeños for extra flavor.
  • Pairs well with a green salad or chilled soup.
  • Reheat in the oven to maintain crust crispiness—avoid microwaving.

Nutrition

Find it online: https://thefamilycooking.com/slab-tomato-pie/