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Healthier Tomato Pie

Section: Healthy & Light Recipes

This tomato pie celebrates fresh, ripe tomatoes layered over a lightly baked crust for perfect crispness. Thin slices of red onion add a subtle zing, while mozzarella cheese blended with a hint of mayonnaise creates a creamy base. Fresh basil ribbons infuse herbal notes throughout. Baking until golden yields bubbling edges and a tender center. Letting it rest before slicing ensures clean cuts and melded flavors. Ideal served warm or cooled, this dish offers bright, fresh flavors with a satisfying balance of textures.

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Last modified on Sun, 04 Jan 2026 13:33:25 GMT
A pie with tomatoes and onions. Pin it
A pie with tomatoes and onions. | dinabakery.com

This healthier tomato pie brightens any meal with its fresh tomato flavor and a crisp, golden crust that holds just the right amount of creamy, cheesy mayo mixture. It is a lighter take on a comfort classic that never fails to impress at gatherings or a simple dinner.

I remember making this for a summer brunch with friends and everyone kept coming back for seconds. It’s one of those recipes that feels fancy without any fuss.

Ingredients

  • Pie crust: provides a buttery, flaky base use a no-fail crust or store-bought for convenience
  • Red onion sliced thinly: adds a mild sharpness and crunch balancing the tomatoes
  • Mayonnaise: just enough to add creaminess without overwhelming the fresh ingredients
  • Shredded mozzarella cheese: melts beautifully and keeps the filling cohesive choose whole milk mozzarella for best flavor
  • Ripe tomatoes sliced fairly thin: the star ingredient pick firm but ripe tomatoes for bright flavor and less watery texture
  • Fresh basil: half sliced into ribbons to infuse aroma and half for garnish use fragrant fresh leaves
  • Salt and pepper: essential to bring out flavors use kosher salt and freshly ground pepper if you can

Step-by-Step Instructions

Preheat and prepare crust:
Preheat your oven to 400 degrees Fahrenheit. Line a 9-inch tart pan with the pie crust, pressing it gently into place. Poke several holes in the crust with a fork to prevent bubbling. Cover with parchment paper and pie weights or dried beans to keep it flat. Bake this for 15 minutes until the edges are starting to turn a lovely golden color.
Salt and dry tomatoes:
Slice your tomatoes about a quarter to half inch thick. Lay them out on several layers of paper towels and sprinkle both sides generously with salt. Let them rest for 10 minutes. This step draws out excess moisture and helps prevent a soggy pie. After salting, blot the tomatoes dry thoroughly with fresh paper towels.
Mix filling and assemble:
Combine the mayonnaise and shredded mozzarella cheese until smooth. Spread this mixture evenly over the parbaked crust. Sprinkle 2 to 3 tablespoons of the sliced basil over the cheese layer to infuse flavor. Then layer the tomatoes, sprinkle the onion rounds on top, and add another layer of tomatoes. If your pan allows, feel free to add a third tomato layer. Season liberally with salt and pepper.
Bake and cool:
Put the pie back into the oven and bake for 30 minutes. Look for a golden crust and bubbling juices along the edge. Remove the pie and let it cool for 20 minutes before slicing. Just before serving, garnish with the remaining fresh basil leaves. This pie can be served warm or at room temperature.
A pizza with tomatoes and basil. Pin it
A pizza with tomatoes and basil. | dinabakery.com

Storage Tips

Store any leftovers tightly wrapped or in an airtight container in the refrigerator. Reheat gently in the oven to restore crust crispness rather than microwaving which can make it chewy. This pie should keep well for two to three days but is at its best fresh.

Ingredient Substitutions

Feel free to swap mozzarella for provolone or a mild cheddar for a different cheese note but avoid overly strong cheeses to keep the balance light. Mayonnaise can be replaced with Greek yogurt for an even lighter twist though the texture will differ slightly. Any fresh ripe tomatoes work well but avoid overly juicy varieties to limit water release.

A pizza with tomatoes and onions. Pin it
A pizza with tomatoes and onions. | dinabakery.com

Serving Suggestions

Serve alongside a crisp green salad with a light vinaigrette to balance the richness and add some freshness. It also pairs nicely with grilled chicken or as a vegetarian main with a bowl of mixed greens. This pie can shine as an appetizer or a light lunch when accompanied by fresh fruit.

Frequently Asked Questions

→ How should the tomatoes be prepared for best results?

Slice tomatoes about a quarter to half an inch thick, lightly salt them, and let them sit on paper towels to remove excess moisture. This prevents a soggy crust.

→ What type of crust works best for this pie?

A no-fail pie crust pre-baked until golden and crisp ensures a sturdy base that holds the filling without becoming soggy.

→ Can the pie be served warm or cold?

Yes, this tomato tart is delicious served warm right out of the oven or at room temperature, allowing the flavors to mellow.

→ What role does mayonnaise play in this dish?

Mayonnaise blends with mozzarella to create a creamy, rich layer that enhances the pie’s texture and flavor without overpowering the tomatoes.

→ How can leftover pie be stored and reheated?

Store leftovers in the refrigerator and reheat in a 350°F oven for 15-20 minutes to restore the crust’s crispness and warm the filling.

Healthier Tomato Pie

A fresh tomato tart with mozzarella, basil, and a crisp crust, highlighting bright tomato flavors and simple ingredients.

Prep Time
15 minutes
Cooking Time
30 minutes
Total Preparation Time
45 minutes
By: Dina

Featured in: Healthy

Difficulty Level: Easy

Cuisine Type: American

Number of Portions: 8 Serving Size

Dietary Options: Vegetarian Option

The Ingredients You'll Need

→ Crust

01 1 no-fail pie crust

→ Vegetables

02 1/2 red onion, thinly sliced into rounds
03 3 to 4 ripe tomatoes, sliced 1/4 to 1/2 inch thick
04 4 tablespoons fresh basil, half sliced into ribbons (chiffonade)

→ Dairy and Condiments

05 1/4 cup mayonnaise
06 6 ounces shredded mozzarella cheese

→ Seasonings

07 Salt and freshly ground black pepper to taste

Step-by-Step Instructions

Step 01

Preheat oven to 400°F. Line a 9-inch tart pan with the pie crust. Prick the dough several times using a fork, then cover with parchment paper and pie weights or dried beans. Bake for 15 minutes until the crust begins to turn golden.

Step 02

While the crust bakes, slice tomatoes and arrange on multiple layers of paper towels. Sprinkle salt over both sides, let rest for 10 minutes to draw out moisture, then blot dry with clean towels.

Step 03

Combine mayonnaise and shredded mozzarella. Spread this mixture evenly into the parbaked crust. Sprinkle 2 to 3 tablespoons of the basil over the cheese layer.

Step 04

Arrange one layer of sliced tomatoes over the cheese, add sliced red onions, then a second layer of tomatoes. Add a third tomato layer if space permits. Season generously with salt and pepper.

Step 05

Bake for 30 minutes until the crust is golden and juices bubble along the edges. Remove from oven and let rest for 20 minutes before slicing. Garnish with remaining basil and serve warm or at room temperature.

Extra Tips

  1. Best enjoyed the day it is prepared. Leftovers can be refrigerated and reheated at 350°F for 15 to 20 minutes.

Tools You'll Need

  • 9-inch tart pan
  • Parchment paper
  • Pie weights or dried beans

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains dairy and eggs (mayonnaise), may not be suitable for people with dairy or egg allergies.