Louie's Tomato Pie Recipe

Prepare dough

In a medium bowl combine 1.5 cups all-purpose flour and 0.5 tsp salt. Cut 6 tbsp cold butter into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

Bring dough together

Sprinkle 3 tbsp cold water over the flour-butter mixture a tablespoon at a time, stirring gently with a fork until dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes.

Blind bake

Preheat oven to 400°F (200°C). On a lightly floured surface roll chilled dough into a 10–11 inch circle to fit a 9-inch pie dish. Transfer to dish, trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake 5–7 more minutes until crust is just set and beginning to color. Reduce oven to 375°F (190°C).

Prepare tomatoes

While crust chills, core and slice tomatoes 1/4-inch thick. Place slices on a layer of paper towels or a cooling rack with paper towels underneath and sprinkle 1 tsp salt and 1/2 tsp sugar over them. Let drain for 10–15 minutes to remove excess moisture, then gently pat dry with additional paper towels.

Finish tomato seasoning

Toss drained tomato slices with 1 tbsp olive oil and 1/4 cup thinly sliced fresh basil. Set aside until assembly.

Mix cheeses and mayo

In a bowl combine 1.5 cups shredded mozzarella, 0.5 cup finely grated Parmesan, 1/2 cup mayonnaise, 1 tsp minced garlic, and 1/4 tsp black pepper. Stir until evenly combined into a spreadable mixture.

Assemble pie

Spread the cheese-mayo mixture evenly over the pre-baked crust to within 1/4 inch of the edges. Arrange the tomato slices in overlapping concentric circles over the cheese layer, slightly overlapping to cover the surface. Drizzle the tomatoes lightly with any juices left from the resting and a 1 tsp drizzle of olive oil. Sprinkle 1/2 tsp dried oregano over the top.

Bake

Bake at 375°F (190°C) for 20–25 minutes, until the cheese is bubbly, tomato edges are lightly caramelized, and crust is golden.

Rest and garnish

Remove from oven and let cool 10 minutes. Scatter 1/4 cup torn fresh basil over the top and drizzle a little extra olive oil if desired. Slice and serve warm or at room temperature.