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Tomato Pie

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This Tomato Pie features juicy ripe tomatoes layered over a herby, cheesy filling in a flaky pie crust. It’s savory, bright, and perfect served warm or chilled for summer meals, potlucks, or light dinners.

Ingredients

1 9-inch pie crust (homemade or store-bought)

3–4 ripe tomatoes, sliced or chopped

1/2 cup mayonnaise or Greek yogurt

1 1/2 cups shredded cheddar or sharp white cheddar cheese

2 tbsp fresh basil or parsley, chopped

1/2 tsp dried oregano or thyme (optional)

1/2 tsp garlic powder or 1 garlic clove, minced

Salt and freshly ground black pepper, to taste

Optional: thinly sliced red onion or scallions for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Fit pie crust into a 9-inch pie plate and crimp the edges.
  2. Layer tomato slices or chopped tomato across the crust and season lightly with salt and pepper. Let sit for 10–15 minutes to release moisture, then gently pat dry with a paper towel.
  3. In a bowl, mix mayonnaise or Greek yogurt with shredded cheese, chopped herbs, garlic, oregano (if using), salt, and pepper.
  4. Spoon the cheese mixture over the tomatoes and spread evenly, pressing down slightly.
  5. Bake for 30–35 minutes, until the crust is golden and the cheese is bubbly and lightly browned.
  6. Let the pie rest for at least 10 minutes before slicing to allow it to set.

Notes

Use heirloom or cherry tomatoes for extra color and flavor.

Try mozzarella, fontina, or ricotta instead of cheddar for variation.

Spread pesto under the cheese mixture for added depth.

Top with arugula, microgreens, or a drizzle of balsamic reduction when serving.

Reheat slices in the oven to keep the crust crisp—avoid microwaving.

Nutrition

Find it online: https://yumntasty.com/tomato-pie/