Recipe courtesy of Lyn Aust and Leelee (Lyn) Wiginton

Tomato Pie

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  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 15 servings
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15 4-inch unbaked tart shells

2 tablespoons fresh thyme leaves, minced 

1/2 tablespoon fresh dill, chopped 

3/4 teaspoon kosher salt 

3/4 teaspoon ground black pepper 

25 basil leaves, julienned 

8 heirloom tomatoes, coarsely chopped

1 sprig fresh rosemary, minced 

9 cups shredded Cheddar

2 1/2 cups mayonnaise 

3 green onions, chopped 

1 tablespoon coarse ground black pepper 


  1. Preheat the oven to 350 degrees F.
  2. Pinch the edges of the tart shells and set aside.
  3. In a large bowl, add the thyme, dill, salt, pepper, basil, tomatoes and rosemary, and toss until combined.
  4. In another large bowl, combine the cheese, mayonnaise and green onions. Mix to combine well.
  5. Scoop and divide the tomato mixture evenly among the tart shells and top with the cheese mixture. Sprinkle the top with coarse ground black pepper and bake until the tops are golden brown, 20 minutes.
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