Prep Time: 25 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hour 10 minutes
Servings: 8

½ (14.1 Oz.) package refrigerated pie crusts, at room temperature
3 medium tomatoes
1 ¼ tsp. kosher salt, divided
½ cups of mayonnaise
2 Oz. cream cheese, softened
1 ½ cups of shredded sharp Cheddar cheese, divided
1 large egg, lightly beaten
1 tbsp. all-purpose flour
1 large clove garlic, minced
¼ tsp. cayenne pepper
¼ tsp. ground black pepper
¼ cups of shredded Parmesan cheese
1 tbsp. thinly sliced fresh basil


  1. Set oven to 400 degrees Fahrenheit (200 degrees C). Pie crust should be pressed into the bottom and up the sides of a 9-inch pie plate. Invert the crust’s edges and crimp it as you like. With a 3-inch overhang, cover
    the pie plate’s crust with a piece of parchment paper. Fill with dried beans or pie weights.
  2. For 10 minutes, bake in the preheated oven. Pie weights and parchment paper should be carefully removed. Bake for an additional 5 to 8 minutes, or until the crust is lightly golden brown. Transfer to a wire rack and let cool for about 30 minutes until room temperature. Oven temperature is decreased to 375 degrees F. (190 degrees C).
  3. Slice tomatoes crosswise into 1/4-inch thick slices, and then arrange the slices on paper towels in a single layer. Add a 1/4 tsp. of salt and stir; let stand for 20 minutes. With paper towels, pat dry tomato slices.
  4. Mayonnaise and cream cheese should be thoroughly combined and whipped. 1 1/4 cups of Cheddar cheese, an egg, flour, cayenne, black pepper, and the final half tsp. of salt should all be combined.
  5. In the pie crust, distribute half of the Cheddar mixture. 1/3 of the tomato slices should be layered in circles that barely overlap. Repeat the process using a third more of the tomato slices and the remaining Cheddar mixture. On top, arrange the remaining tomato slices in circles that slightly overlap. Add the remaining 1/4 cups of of Cheddar cheese and Parmesan.
  6. Pie should be baked in a preheated oven for 30 to 35 minutes, or until the filling is set and the top is lightly browned. If necessary, tent the crust with aluminum foil to prevent overbrowning. Before serving, let stand for at least 30 minutes. Before serving, garnish with thinly sliced basil.