Cheesy Tomato Pie is a savory summer harvest dish layered with ripe tomatoes, sharp cheddar, blue cheese, and fresh herbs in a flaky crust.

Scale

1 Perfect Pie Crust

All-purpose flour, for dusting

2 3/4 lb. medium tomatoes

1 tsp. kosher salt

1/2 cup mayonnaise

1 large egg

1 egg yolk

2 tsp. hot sauce (optional)

8 oz. shredded sharp cheddar cheese

1/2 cup crumbled blue cheese

3 scallions, chopped

2 Tbsp. chopped fresh parsley

2 Tbsp. chopped fresh dill

1/4 tsp. ground black pepper

1 1/2 Tbsp. plain yellow cornmeal

Fresh herbs for serving

1. Roll pie dough into a 13-inch circle and fit into a 9-inch deep-dish pie dish. Chill for 1 hour.

2. Slice tomatoes, remove seeds, salt, and drain for 30 minutes. Pat dry.

3. Whisk mayonnaise, egg, egg yolk, and hot sauce. Stir in cheeses, scallions, herbs, and pepper.

4. Preheat oven to 425°F. Sprinkle cornmeal over crust.

5. Layer tomatoes and cheese mixture in crust.

6. Bake 20 minutes. Cover crust edges with foil, reduce heat to 375°F, and bake 30 more minutes.

7. Cool 1 1/2 hours, garnish with herbs, slice, and serve.

Drain tomatoes thoroughly to avoid a soggy crust.

Allow pie to cool fully before slicing.

Use fresh herbs for brightest flavor.