Ingredients

2 ½ cups all-purpose flour

½ cup finely grated Parmesan cheese

¾ teaspoon kosher salt

1 cup very cold unsalted butter (cut into ½-inch cubes)

4 to 8 tablespoons ice water

3 ½ pounds tomatoes (about 12, sliced ½-inch thick, plus 1 extra sliced for garnish)

2 tablespoons olive oil

2 teaspoons balsamic vinegar

¼ teaspoon salt (plus extra for seasoning)

½ teaspoon freshly ground black pepper

½ teaspoon sugar

1 large yellow onion (thinly sliced)

3 cloves garlic (thinly sliced)

1 teaspoon fresh thyme

1 tablespoon melted butter

2 tablespoons olive oil

½ cup mayonnaise

⅓ cup grated Parmesan cheese

⅓ cup smoked gouda cheese (shredded)

⅓ cup sharp cheddar cheese (shredded)

⅓ cup chopped fresh basil leaves

Instructions

Step 1: In a food processor, pulse the flour, Parmesan, and ¾ teaspoon kosher salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

Step 2: Gradually drizzle in ice water, one tablespoon at a time, pulsing until the dough begins to come together.

Step 3: Transfer the dough to a floured surface, lightly knead into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 1 hour.

Step 4: Preheat the oven to 400°F. Roll out the chilled dough into a 15-inch circle and carefully place it into a deep 9-inch pie dish. Trim the edges, leaving about 1 inch of overhang.

Step 5: Fold the overhanging dough over the edges and press to seal. Crimp the edges with your fingers and chill the crust in the refrigerator while preparing the filling.

Step 6: Line the crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes. Remove the weights and parchment, then bake an additional 5 minutes. Set aside to cool, keeping the oven on.

Step 7: Arrange the tomato slices on a greased wire rack set over a baking sheet. Drizzle with 2 tablespoons olive oil and 2 teaspoons balsamic vinegar. Roast for 30 minutes, then let cool for 20 minutes.

Step 8: Transfer roasted tomatoes to a bowl and toss with ¼ teaspoon salt, black pepper, sugar, thinly sliced onion, garlic, fresh thyme, melted butter, and 2 tablespoons olive oil.

Step 9: In a separate bowl, mix mayonnaise with grated Parmesan and shredded smoked gouda.

Step 10: Sprinkle salt onto the extra tomato slices reserved for garnish, cover with paper towels, and set aside.

Step 11: Spread shredded sharp cheddar cheese evenly over the baked pie crust. Layer the tomato mixture on top, followed by fresh basil leaves.

Step 12: Evenly spread the mayo-cheese mixture over the basil, then arrange the reserved tomato slices on top.

Step 13: Cover the edges of the crust with aluminum foil to prevent burning. Bake for 40 to 45 minutes.

Step 14: Transfer the pie to a wire rack and let it rest for 10 minutes before serving.

Tips & Variations

Use ripe, but firm tomatoes to avoid a soggy filling and achieve better texture.

Swap smoked gouda for mozzarella for a milder cheese flavor.

Adding a pinch of red pepper flakes to the tomato mixture adds a subtle heat.

If you don’t have dried beans for blind baking, rice or pie weights work equally well.

FAQs

Can I use store-bought pie crust instead of making dough from scratch?

Yes, a high-quality store-bought pie crust can be used as a time-saver, but making your own dough adds extra buttery flavor and a flakier texture.

How do I prevent the pie crust from getting soggy with juicy tomatoes?

Blind bake the crust before adding the filling and roast the tomatoes to reduce moisture. Also, layering cheese and spreading the mayo mixture helps create a barrier that keeps the crust crisp.