Wednesday, July 15, 2015

Tomato Basil Pie

This flaky and sweet pie crust combines with the rich and creamy topping and delicious in season tomatoes makes for one of the best things I have ever eaten - you have to try this!

I was browsing through the cookbook section at the library last week and I found a great cookbook featuring Nashville's local chefs and their recipes.  I borrowed the book and fell in love it!  If anyone wants to buy me a present I want this!

I saw this Tomato Basil Pie the first day I just quickly skimmed the book and knew I would be making it. This recipe is from Chef Kahlil Arnold of Arnold's Country Kitchen.  I followed this recipe almost exactly as written, the only thing I did differently was use the Greek seasoning I had on hand instead of the recommended Cavender's All Purpose Greek Seasoning.  

Checkout those layers.  The crispy pie crust is topped with some beautiful fresh tomatoes and basil from the garden and it's seasoned with the Greek seasoning.

After a few layers of tomatoes and basil, the pie is topped with a simple creamy and rich cheese topping.

Then bake and enjoy!!

recipe from Nashville Chef's Table
4 medium fresh local tomatoes
1 9-inch frozen pie crust
3 tablespoons Cavender All Purpose Greek Seasoning
(I used a Greek seasoning I had on hand)
1 cup fresh basil, chopped
3/4 cup mayonnaise
3 cups mild cheddar cheese, shredded

Wash and core the tomatoes.  Slice them in thin and layer them on a plate lined with paper towels.  You should have at least three layers with paper towels between the layers. Refrigerate the sliced tomatoes for at least 3 hours.

Prebake the pie shell for 30 minutes in a 325 degree oven.  You should line the crust with parchment paper and dried beans so as not to allow the crust to puff while baking. Once it's done allow it to cool a bit.

Remove the tomatoes from the refrigerator and layer some on to the pie crust, top with some of the Greek seasoning and then with some basil. Repeat this for a total of three layers.  

In a  separate bowl, mix together the mayo and the cheese.  Place this mixture over the top of the tomatoes smoothing with a spatula.  Bake in a 325 degree oven for 30-45 minutes or until the cheese begins to turn golden brown.

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Other tomato recipes you may enjoy:
Tortellini-Caprese Skewers

Slow Roasted Garlic Tomatoes

Fried Green Tomatoes

One year ago I made Mexican Beef and Corn Casserole.

Two years ago I made Whole Lemon Bars.

Three years ago I made Indian Butter Chicken.

Four years ago I made Zucchini Chips.

Linking up to these happening parties!


  1. Oh wow! That cookbook sounds fantastic, and this recipe looks AMAZING! We grow both tomatoes and basil in our garden, and they are two of my favorite fresh summer treats, so I will DEFINITELY be making this once our bigger tomatoes start coming in! Scrumptious!

  2. Hi Danielle, lovely use of tomato. Please do add this, and any other tomato recipes you like, to the collection for Food on Friday over at Carole's Chatter. Cheers

  3. Thanks for bringing this on over Danielle. Hope to see you again soon. (The next Food on friday's theme is Rice and grains. Cheers

  4. This looks amazing! I'll be pinning it so I remember to make it later. Thank you ☺️


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