Step-by-Step Instructions

• Prep the Tomatoes
• After slicing the tomatoes, place them on paper towels or a cookie drying rack. Sprinkle with salt on both sides, and let them sit for about 30 minutes. This helps remove excess moisture and prevents a soggy pie. Pat them dry before using.
• Pre-Bake the Crust
• If you’re making a homemade pie crust, pre-bake it until lightly golden. Line the crust with baking paper and use some baking beads as weights or use dried rice or beans. Bake for roughly 10 minutes. After the first 10 minutes of blind baking, paint the bottom of the pie with a beaten egg yolk. This step adds richness and creates a moisture barrier. Place the pie shell uncovered back in the oven for another couple of minutes until the yolk is dry.
• This method will also help keep the crust crisp. It protects against any potential tomato juice that could seep into the crust once baked.
• Make the Cheesy Topping
• In a bowl, mix the shredded cheese with mayonnaise until well combined.
• Layer the Ingredients
• Arrange the tomato slices in a single layer over the baked pie crust. Sprinkle with black pepper, fresh basil, and caramelized onions. Top with half of the cheese mixture, then repeat the first layer. Finishing with the cheesy top layer.
• Bake and Enjoy
• Bake in a preheated oven at 400°F (200°C) for about 30 minutes. Continue baking until the top is bubbly and golden brown. Let the pie cool and set before slicing.