Recipe courtesy of Susan Mason

Tomato Pie

  • Level: Easy
  • Total: 1 hr
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 8 servings
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One 9-inch pie shell, baked

2 tablespoons Dijon mustard

4 tomatoes, peeled and sliced

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

4 ounces white Cheddar, grated

4 ounces yellow Cheddar, grated

1/2 cup mayonnaise

1/3 cup freshly grated Parmesan


  1. Preheat the oven to 350 degrees F. 
  2. Spread the inside of the pie crust with the mustard. Layer the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie. 
  3. Bake until bubbly, about 20 minutes. Let cool. Serve at room temperature.
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