Ingredients
Tomato Pie Filling:
4 large tomatoes (or 5–6 medium)
8 ounces grated sharp cheddar cheese (about 2 cups)
1.5 teaspoons kosher salt (divided)
½ cup mayonnaise
1 teaspoon Dijon mustard
⅓ cup grated Parmesan cheese
¼ teaspoon ground black pepper
Cracker Pie Crust:
1.5 cups crushed Ritz crackers (about 45 crackers)
5 tablespoons unsalted butter, melted
2 tablespoons grated Parmesan cheese
Instructions
Make the Crust:
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Preheat your oven to 350°F (175°C).
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In a medium bowl, combine the crushed Ritz crackers, melted butter, and Parmesan cheese. Stir until fully mixed.
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Press the mixture into a 9-inch pie dish, forming an even crust. Bake for 10-12 minutes, or until golden brown. Set aside to cool.
Make the Tomato Filling:
4. Slice the tomatoes, removing seeds and excess juice to prevent a soggy pie. Pat the tomatoes dry with a paper towel.
5. In a bowl, mix the grated cheddar cheese, mayonnaise, Dijon mustard, Parmesan, 1 teaspoon kosher salt, black pepper, and tomatoes. Stir gently to combine.
6. Spoon the mixture into the prepared cracker crust, spreading it evenly.
Bake the Pie:
7. Return the pie to the oven and bake for 25-30 minutes, until the filling is bubbly and the cheese is lightly browned.
8. Cool for 10-15 minutes before serving.
Notes
Storage: Store leftover tomato pie in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual slices for 1-2 minutes.
Herbs: Top with fresh basil or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Course / Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
