This Tomato Mayo Pie Is Summer Food at Its Finest

published Aug 14, 2015
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Hannah Messinger)

Growing up, my favorite summer lunch was the tomato and mayonnaise sandwich. Nothing could ever beat the combination of fresh, juicy tomatoes and rich, creamy mayo on white bread (with the crusts cut off, please).

That is, until now. Because now there is tomato mayo pie, which combines beautiful heirloom tomatoes with a shiitake mushroom mayo — all inside a buttery, flaky pie crust. Swoon.

To make the shiitake mayo, you start by infusing grapeseed oil with shiitake mushrooms, leeks, garlic, bay leaves, and fresh thyme. Then you beat one egg yolk and some sherry vinegar, slowly pouring in the infused mushroom oil to emulsify the mixture into a smooth, creamy mayonnaise.

Next you mix that mayo with Pecorino and cheddar cheese, and layer it into the pie crust, along with the sliced tomatoes.

Bake the pie until golden-brown, then enjoy this upgraded twist on a childhood classic.

Get the Recipe: Tomato Mayo Pie from Nothing but Delicious