Lowcountry Tomato Pie

Serves 6

Ingredients

• 1 refrigerated 9-inch pie crust
• 4 large ripe tomatoes
• 1 1/4 tsp kosher salt
• 1/2 medium yellow onion
• 1/3 cup fresh basil leaves
• 3 green onions
• 3/4 cup mayonnaise
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1 tbsp all-purpose flour

Instructions

1. 1Heat the oven to 375°F. Fit the pie crust into a 9-inch pie plate, crimp the edge, and prick the bottom all over with a fork. Blind-bake on the middle rack until the crust is pale gold and set, 12 to 15 minutes. Cool on a rack while you prep the filling.
2. 2Core the tomatoes and slice them 1/4-inch thick. Lay the slices in a single layer on a double thickness of paper towels or a clean kitchen towel. Sprinkle evenly with salt and let them drain 20 to 30 minutes, flipping once and patting dry so excess juice is wicked away.
3. 3Meanwhile, thinly slice the yellow onion and chop the basil and green onions. Toss the drained tomato slices gently with the flour so they are lightly coated; this helps thicken any remaining moisture in the pie.
4. 4Scatter half the yellow onion over the bottom of the prebaked crust. Arrange half the tomato slices in an overlapping layer, then season lightly with black pepper. Scatter half the basil and half the green onions over the tomatoes.
5. 5Repeat with the remaining onion, tomatoes, a pinch more pepper, and the rest of the basil and green onions so you have two full layers.
6. 6In a medium bowl stir together the mayonnaise, cheddar, mozzarella, garlic powder, remaining salt, and a few grinds of black pepper until the mixture is thick and evenly combined.
7. 7Dollop the mayo-cheese mixture over the top of the pie and gently spread it to the edges, sealing the tomatoes underneath so little steam escapes.
8. 8Bake at 375°F until the topping is puffed, deeply golden in spots, and the filling is bubbling at the edges, 30 to 35 minutes. If the crust browns too fast, tent the rim loosely with foil for the last 10 minutes.
9. 9Transfer the pie to a wire rack and let it rest at least 20 minutes so the layers set and slices cut clean. Serve warm or at cool room temperature.