Six ingredient tomato pie

Write it on my tombstone, friends: summer tastes like tomatoes and mayonnaise.
I can’t make it through a summer without a tomato mayo pie. I won’t. You shouldn’t either.

For those of you who just saw the word “mayonnaise” and cringed, take a chill pill. For starters, one slice of pie contains one Tablespoon of mayonnaise and it’s a necessary binder to keep the cheesy filling from breaking. I recommend you make your own with olive oil so that the pie takes on a super luscious baked salad vibe. If that’s a little much for you, HEARD. Reach for Duke’s, Blue Plate or kewpie. But the homemade mayo is really what changes this pie from good to great. Meet me halfway by mixing a little mustard and miso into store-bought mayo.

To make your own mayo, beat one large egg yolk with a generous Tablespoon of rice vinegar and 2 teaspoons dijon mustard. Keep beating while you slowly stream in 3/4 cup olive oil. Add 1 teaspoon raw cane sugar, 2 Tablespoons miso, then salt to taste. You’ll have 1/2 cup mayo left over after you make the tomato pie, so maybe plan to make elote or chicken salad later in the week?


Tomato Pie
makes one 9” pie, serves six to eight

your favorite pie crust
very high quality heirloom tomatoes- 5 or 6 medium to large ones + a couple cherry tomatoes to fill in holes
1/2 cup mayo (see note above)
1/2 cup shredded pecorino
1/2 cup shredded aged cheddar
1/2 cup chopped green onion (green and light green parts only)
optional: something to glaze the crust like cream or a beaten egg yolk

1. Cut tomatoes into thick slices- at least 1/3” and up to 1/2”. Place them on a rack over a baking sheet and salt both sides like you’re going to eat them on a tomato sandwich. Let sit four hours to overnight. Don’t skip this step or your pie won’t set!
2. Preheat oven to 425. Make sure your pie crust is very cold and the outer edge is glazed before you start filling it.
3. Pat tomatoes dry and mix mayo with cheeses and green onions.
4. Working quickly, spread half the cheese mixture on the bottom of the pie, top with tomatoes and really squeeze them in there! Repeat.
5. Bake in the lower third of the oven for 15 minutes, then turn the temperature down to 400. Bake another 25-30 minutes, or until the outer edge is golden brown and the filling looks mostly set.
6. Cool completely before slicing.