Tomato Pie

I developed this Tomato Pie recipe to highlight juicy, ripe tomatoes atop a savory, cheesy base in a flaky crust. It’s the perfect marriage of sweet tomatoes, tangy cheese, and crisp pastry—ideal for summer meals or light dinners.

Why You’ll Love This Recipe

I love how the tomatoes soften and release their natural juices, melding with a creamy, herbed cheese filling under a buttery crust. Each bite is refreshing and savory, yet satisfying. It’s a comforting dish that’s as great warm, chilled, or room temperature.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie crust (homemade or store‑bought, 9-inch)

• Ripe tomatoes (sliced or chopped, ideally thick)

• Mayonnaise or Greek yogurt

• Shredded cheddar or sharp white cheddar cheese

• Fresh basil or parsley, chopped

• Dried oregano or thyme (optional)

• Garlic powder or minced garlic

• Salt and freshly ground black pepper

• Optional: thinly sliced red onion or scallion slices for garnish

Directions

1. I preheat the oven to 375 °F (190 °C) and fit the pie crust into a pie plate, crimping the edges if needed.

2. I layer tomato slices or chopped tomato across the crust, lightly seasoning with salt and pepper. I let the crust sit for 10–15 minutes to draw out excess moisture, then gently pat the tomatoes dry.

3. I whisk together mayonnaise or yogurt with shredded cheddar, chopped herbs, garlic powder, dried oregano if using, plus salt and pepper.

4. I spoon the cheese mixture over the tomatoes in an even layer, gently pressing so the filling holds.

5. I bake the pie for about 30–35 minutes until the crust is golden and the cheese topping is bubbly and lightly browned.

6. I remove from oven and let the pie rest for at least 10 minutes before slicing—this helps it set and slice cleanly.

Servings And Timing

This pie serves 6 to 8 people as a light main or side dish.

• Prep time: 15 minutes

• Rest time for tomatoes: 10–15 minutes

• Bake time: 30–35 minutes

• Total time: around 1 hour

Variations

• I use heirloom or cherry tomatoes cut in halves for visual color and concentrated flavor.

• I swap cheddar for fontina, mozzarella, or ricotta for a creamier texture.

• I add a layer of pesto—basil or sun-dried tomato—beneath the cheese for extra depth.

• I top with fresh arugula, microgreens, or a drizzle of balsamic reduction before serving.

Storage/Reheating

I store leftover tomato pie in the fridge for up to 3 days, covered lightly. I slice and reheat pieces in a 325 °F oven until warmed through and the crust is crisp again—microwaving tends to make it soggy.

FAQs

What’s the best crust to use?

I like a traditional buttery pie crust for its flakiness, but puff pastry or even a savory tart crust works beautifully too.

How do I prevent a soggy crust?

Letting the sliced tomatoes rest on the crust before baking helps drain excess moisture. I also pat them dry and avoid overly juicy varieties.

Can I make this ahead of time?

Yes—I can assemble the pie and refrigerate before baking. I bake it just before serving to ensure crust remains crisp.

Can I serve it cold?

Absolutely. I find it even more refreshing when chilled—ideal for lunches or as part of a buffet.

Is Tomato Pie gluten-free or dairy-free adaptable?

Yes. I use a gluten-free crust and dairy-free cheese or yogurt to make it allergy-friendly, while maintaining great flavor.

Conclusion

I love making Tomato Pie when I want something bright, cheesy, and easy to share. The juicy tomatoes, creamy-herbed cheese, and flaky crust come together in a dish that feels both homey and elevated—perfect for warm-weather dinners, potlucks, or snackable slices.

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