A deep-dish pie packed with ripe tomatoes, tangy olives and a creamy, cheesy herb filling. Hearty and flavorful, it’s a savory centerpiece that works for brunch, lunch or a casual dinner.
Ingredients
- 1 frozen deep dish pie crust
- 2 ½ lbs. ripe tomatoes
- 1 large egg
- ½ cup reduced-fat mayonnaise
- 2 tsp. fresh thyme leaves
- ¼ cup chopped fresh dill or parsley
- 1 ½ cups grated reduced-fat sharp Cheddar cheese, divided
- ¼ cup finely chopped red onion
- 3 Tbsp. chopped Kalamata olives
Steps
- Preheat oven to 375°F. Line pie crust with parchment paper and fill with pie weights or dried beans. Bake 10 minutes. Carefully remove paper and weights. Bake another 5 minutes.
- Meanwhile, core and slice tomatoes into ½-inch-thick slices. Sprinkle with salt and place in a colander for at least 15 minutes to release liquid. Use paper towels to gently press out as much liquid as possible from drained tomatoes. In a medium bowl, whisk egg until smooth. Stir in mayonnaise, herbs and 1¼ cups cheese.
- Sprinkle onion and remaining ¼ cup cheese onto bottom of pie crust. Layer two-thirds of tomato slices in the pie, along with olives. Season with pepper. Spread cheese mixture evenly over tomatoes. Top with remaining tomato slices. Bake until crust is golden and pie is set, 40–50 minutes. Let cool 30 minutes before serving. Serve warm or at room temperature.
This recipe is
- Vegetarian
- Nut-free
Tags
- deep dish pie
- tomato recipe
- brunch recipe
- easy dinner
- savory pie
- Fresh Magazine July August 2026
- vegetarian meal