If you have been searching for a crowd-pleasing, savory delight that captures the essence of summer’s juiciest tomatoes in every bite, look no further than the Best Tomato Pie Recipe. This pie combines a perfectly flaky homemade crust, layers of ripe tomatoes bursting with flavor, and a luscious blend of cheeses and herbs that melt together beautifully. It’s such a cozy, comforting dish that’s equally wonderful as a main course or a side, and it promises to become a staple at your table for warm-weather gatherings or any time you crave something deliciously fresh and satisfying.
Ingredients You’ll Need
Getting great results with the Best Tomato Pie Recipe begins with simple, quality ingredients that each contribute uniquely to the final dish. From the flaky crust to the fresh herbs and cheese, every component plays a crucial role in delivering mouthwatering flavor, delightful texture, and gorgeous color.
- All-purpose flour (1 1/4 cups): The foundation for a tender, flaky crust that holds everything together perfectly.
- Salt (1/4 teaspoon for crust, 1 teaspoon for tomatoes): Essential for enhancing flavor and drawing out moisture from the tomatoes.
- Cold unsalted butter (1/2 cup, cubed): Helps create that irresistible buttery flakiness in the pie crust.
- Ice water (1/4 cup): Binds the dough while keeping it cool and workable.
- Ripe tomatoes (4 large, sliced): The star ingredient, delivering juicy, vibrant freshness.
- Black pepper (1/2 teaspoon): Adds a gentle kick of warmth to the cheese topping.
- Mayonnaise (1/2 cup): Binds the cheese and herbs in a creamy, tangy layer.
- Sharp cheddar cheese (1 cup, shredded): Offers rich, bold flavor with a pleasing sharpness.
- Mozzarella cheese (1/2 cup, shredded): Provides gooey, melty texture that balances the sharp cheddar.
- Freshly grated Parmesan cheese (1/4 cup): Brings a salty, nutty depth to the cheese blend.
- Dried basil (1 teaspoon): Adds warm, aromatic herbal notes that complement the tomatoes.
- Dried oregano (1 teaspoon): A classic herb that enhances the overall Mediterranean flavor profile.
- Chopped fresh basil (2 tablespoons, optional): Perfect for garnish and a fresh burst of color and flavor at the end.
How to Make Best Tomato Pie Recipe
Step 1: Prepare the Crust
Start by combining the all-purpose flour and salt in a large mixing bowl. Then add the cold, cubed butter, and use a pastry cutter or your fingertips to work the butter into the flour until it looks like coarse crumbs. Taking your time here ensures a flaky crust. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just sticks together. Shape the dough into a ball, wrap it tightly with plastic wrap, and pop it in the fridge to chill for at least 30 minutes—this resting time helps the dough firm up for easier rolling and prevents shrinking during baking.
Step 2: Prepare the Tomatoes
While the dough chills, slice your ripe tomatoes and place them in a colander. Sprinkle with a teaspoon of salt and let them sit for 10-15 minutes. This simple trick pulls out excess moisture, which keeps your pie from becoming soggy. Once they’ve rested, gently blot each slice with paper towels to remove any lingering water. This step makes all the difference in achieving a pie that holds its structure beautifully.
Step 3: Preheat and Roll Out the Dough
Crank your oven up to 375°F (190°C) so it’s perfectly hot when your pie is ready to bake. On a lightly floured surface, roll your chilled dough out into a circle just big enough to fit your 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and crimp them to create a charming, decorative border. Taking a little extra care here not only improves the look but helps seal in your delicious filling.
Step 4: Assemble the Pie
Layer the prepared tomato slices evenly over your crust. In a small bowl, whisk together the mayonnaise, sharp cheddar, mozzarella, Parmesan cheeses, black pepper, dried basil, and oregano. Spread this creamy cheese mixture evenly over the tomatoes until they are completely covered. This rich, herby topping melds the flavors together and forms a savory crown over the succulent tomatoes.
Step 5: Bake to Perfection
Place your pie in the oven and bake for 35-40 minutes. You’ll know it’s done when the crust has turned a golden brown, and the cheese mixture is bubbly and lightly browned on top. The aroma wafting through your kitchen at this stage is pure magic — it’s as if summer is captured in a pie!
Step 6: Cool and Serve
Let the pie rest for about 10 minutes after baking. This brief cooling time helps the filling set and makes slicing easier. If you want, sprinkle chopped fresh basil on top right before serving to add a bright pop of color and fresh flavor.
How to Serve Best Tomato Pie Recipe
Garnishes
Fresh chopped basil is the classic finishing touch that elevates this pie and adds a vibrant green contrast to the golden cheese and red tomatoes. For a little extra flair, you could sprinkle cracked black pepper or a light drizzle of balsamic glaze for sweetness and tang.
Side Dishes
This pie pairs wonderfully with crisp green salads, like a peppery arugula tossed with lemon vinaigrette, or a simple cucumber and red onion salad. For heartier options, cut it alongside grilled meats or a light pasta tossed with olive oil and garlic.
Creative Ways to Present
Try cutting the tomato pie into small squares for a charming appetizer platter, perfect for picnics or parties. You could also serve it alongside a bowl of chilled gazpacho for an elegant and refreshing lunch. Another lovely touch is to plate individual slices with a dollop of herbed cream cheese or a smear of pesto on the side.
Make Ahead and Storage
Storing Leftovers
Wrap leftover tomato pie tightly with plastic wrap or store in an airtight container and keep it refrigerated for up to 3 days. Proper storage helps maintain the crust’s texture while keeping the filling fresh and flavorful.
Freezing
While freezing is possible, the texture of fresh tomatoes may change after thawing. If you want to freeze, bake the pie first, allow it to cool completely, then wrap tightly in plastic and foil before placing it in the freezer. It’s best eaten within one month for optimal taste.
Reheating
Reheat slices in a preheated 350°F oven for about 10-15 minutes to revive the crust’s crispiness and warm the filling through. Avoid microwaving if you want to keep the best texture possible.
FAQs
Can I use store-bought pie crust instead of making my own?
Absolutely! While homemade crust adds a wonderful touch, a good-quality store-bought crust works well and saves time. Just make sure it’s thawed and ready before assembling your pie.
What type of tomatoes work best for this pie?
Ripe slicing tomatoes such as beefsteak, heirloom, or vine-ripened tomatoes are the best choice because they offer juiciness and sweetness that shine once baked.
Is mayonnaise necessary in the cheese mixture?
Yes, it helps bind the cheeses and herbs together and adds a subtle tanginess that complements the savory layers beautifully.
Can I make this pie vegetarian?
This recipe is naturally vegetarian if you use cheeses made without animal rennet. It’s a perfect option for those looking for a meatless meal that’s hearty and flavorful.
How do I prevent a soggy bottom crust?
Salting and draining the tomatoes beforehand is key to preventing sogginess. Also, allowing the dough to chill and prebaking the crust slightly can help, but this recipe’s method works well for achieving a crisp result.
Final Thoughts
Whenever you crave a dish that’s bursting with fresh summer vibes and cozy comfort, give the Best Tomato Pie Recipe a try. Its beautiful balance of flaky crust, juicy tomatoes, and cheesy herbs is a guaranteed hit that you’ll want to make again and again. Trust me, once you taste it, this pie will earn a special place in your recipe collection and on your table.
Print
Best Tomato Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Tomato Pie recipe features a flaky homemade crust loaded with juicy ripe tomatoes and a savory blend of cheeses and herbs, baked to golden perfection. Perfect as a delicious appetizer or light meal, this tomato pie combines creamy cheese, fresh tomatoes, and fragrant basil for a comforting and flavorful dish that celebrates summer produce.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the Filling:
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh basil (optional for garnish)
Instructions
- Prepare the Crust: In a large mixing bowl, combine the flour and salt. Add the cold cubed butter, then use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together.
- Chill Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare Tomatoes: While the dough chills, slice the tomatoes and place them in a colander. Sprinkle evenly with salt and let them sit 10-15 minutes to draw out excess moisture.
- Dry Tomatoes: After resting, gently blot the tomato slices dry with paper towels to prevent sogginess in the pie.
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough into a circle slightly larger than a 9-inch pie dish.
- Transfer Dough: Carefully place the rolled dough into the pie dish and trim excess edges. Crimp the edges to create a decorative border.
- Assemble Pie: Arrange the tomato slices evenly in the crust. In a separate bowl, combine mayonnaise, cheddar, mozzarella, Parmesan, black pepper, dried basil, and oregano. Spread this cheese mixture evenly over the tomatoes, fully covering them.
- Bake the Pie: Bake in the preheated oven for 35-40 minutes, until the crust is golden and the topping is bubbly and lightly browned.
- Cool and Serve: Let the pie cool about 10 minutes before slicing. Garnish with fresh chopped basil if desired and serve warm for the best flavor.
Notes
- Be sure to drain and dry the tomatoes well to avoid a soggy crust.
- The crust dough must be well chilled before rolling to ensure flakiness.
- Use ripe, flavorful tomatoes for the best taste.
- Fresh basil garnish adds a wonderful bright herb flavor but is optional.
- This pie can be served as a main dish or an appetizer.
- Store leftovers wrapped in the refrigerator and reheat gently before serving.
