Amazing Tomato Pie

This tomato pie is a showstopper! A flaky thyme crust, cheesy filling, and ripe juicy tomatoes make this a savory pie you’ll want to make again and again. Hold onto your hats: here’s your new best way to use fresh tomatoes. Tomato pie! This one so flavor-packed, it might be the best on the internet. A bold claim, but hear us out. There’s the flaky pastry crust, buttery and scented with thyme. There’s a gooey, cheesy filling: intensely savory from a little mayo and Dijon mustard, mixed with two cheeses. And the best part? Two layers of juicy, beautiful ripe summer tomatoes. It even takes less time than many other tomato pies. Heck, we think it’s pretty darn perfect. (You may want to jump right to the recipe.) Before you start Before you start, make sure that you have enough time for this recipe. Because it looks so good, you probably want to dig in your fork immediately. It takes between 1 to 1 1/2 hours to prepare this recipe, then you’ll need to allow 20 minutes for the pie to cool. Here are some caveats to that: It’s great after sitting a few hours, and leftovers save well. So […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tomato pie is a showstopper! A flaky thyme crust, cheesy filling, and ripe juicy tomatoes make this a savory pie you’ll want to make again and again.

Tomato pie

Hold onto your hats: here’s your new best way to use fresh tomatoes. Tomato pie! This one so flavor-packed, it might be the best on the internet. A bold claim, but hear us out. There’s the flaky pastry crust, buttery and scented with thyme. There’s a gooey, cheesy filling: intensely savory from a little mayo and Dijon mustard, mixed with two cheeses. And the best part? Two layers of juicy, beautiful ripe summer tomatoes. It even takes less time than many other tomato pies. Heck, we think it’s pretty darn perfect. (You may want to jump right to the recipe.)

Before you start

Before you start, make sure that you have enough time for this recipe. Because it looks so good, you probably want to dig in your fork immediately. It takes between 1 to 1 1/2 hours to prepare this recipe, then you’ll need to allow 20 minutes for the pie to cool. Here are some caveats to that:

  • It’s great after sitting a few hours, and leftovers save well. So you can make it in the morning, and eat it for dinner. Or make it the night before, and refrigerate until serving.
  • Shortcut 1: Make the crust in advance. You can make the crust beforehand to save time! (See below.)
  • Shortcut 2: Use purchased pastry crust! Or, use store bought pastry crust: it’s not quite as good but will do the trick! (See below.)

Got ripe summer tomatoes? OK, you can proceed. You absolutely MUST have the very best ripe summer tomatoes! The key to this pie is gorgeous, fruity, summer-scented red tomatoes.

Tomato pie

The tricks to the best tomato pie

After lots of research, we’ve honed the best tomato pie on the internet (we hope!). The great thing is: not only does it taste good, it’s faster than many other comparable recipes. Here’s what to know about our method:

  • Broiling the tomatoes first avoids a soggy pie. The biggest technical issue with a tomato pie? Tomatoes are 95% water. This means that there’s a risk it might be too watery. Broil the tomatoes and they’re still juicy but not soggy.
  • Blind baking the pie shell makes a perfect crust. This is another key to getting just the right bake on the crust. You’ll bake it for about 12 minutes without the filling. See the section below.
  • Layering the thick filling with tomatoes makes insane flavor. The filling is gooey and custardy, not eggy a quiche. You’ll layer that thick, flavor-packed filling with the tomatoes to get the very best pop of big flavor.

Now that you have the basics: let’s talk about a few of the techniques to this tomato pie!

What is blind baking and why is it necessary?

Blind baking is baking a pie crust without the filling. Why do this? It makes sure that crust is perfectly firm before you add the filling. This avoids the soggy bottom problem, and it makes a pastry that’s firm and flaky. Here are a few things to know about this blind bake:

  • Prick holes with a fork all over the crust. This helps it to puff up less while in the oven.
  • You don’t need to bake with weights for this pie. Some people swear by using weights to weigh down the pie crust so it doesn’t get too puffy. You don’t need them for this recipe: the crust will puff a little, but it will settle back down in the first few minutes it’s out of the oven.
  • Most importantly: the pie crust will shrink! Know that the pie crust will shrink and end up about 1/2 inch lower on the sides of the pie pan. That’s intended! The filling does not need the crust to reach the top of the pan. Speaking of that…
Tomato pie recipe

More tomato pie crust tips!

Here’s what to know about making a savory pie crust for this tomato pie! There are just a few tips to note that are a little different than a standard pie:

  • Roll the dough out as evenly as possible. You’ll want it about 1/8 inch thick.
  • Don’t flute or fold over the edges! This pie crust doesn’t need a fluted or folded edge: it has a straight edge (see the photo above).
  • Cut the dough so it just rests on the top of the pie pan. When you blind bake it, it will shrink down. That’s intended perfectly ok! This fits the amount of filling.

Shortcut: make the crust in advance

Want to save time? You can make the crust in advance! Here are two methods:

  • Make the crust and refrigerate the dough ball. This way you can have it ready to roll out. It will have solidifed in the fridge after more than 1 hour, so let it sit at room temp while you preheat the oven.
  • Roll out the crust and place it in the pie pan, then refrigerate overnight. Doing it this way is even easier: your pie dough will be instantly ready to fill! Again, let it sit at room temp before you preheat the oven and broil the tomatoes.
Tomato pie

In a pinch: use storebought pastry crust

You also can use a storebought pastry crust to make even faster prep! Just so you know, we think this thyme-scented tomato pie crust is bomb. In fact, our recipe testers raved about it! But if you don’t think you can carve out the time, use pastry crust with these two notes:

  • Follow the instructions on the pastry crust package for how to work with it.
  • You may need less time on the blind bake, like 8 to 10 minutes. Keep an eye on it and pull it when it’s golden brown.

Storage / reheating instructions

Here’s the thing about this tomato pie: not only is it incredibly tasty, it holds up remarkably well. Here are a few things to know about storage and reheating:

  • Room temp storage: This pie tastes great after sitting at room temperature for several hours. So, you can get away with making it a few hours before you want to eat it.
  • Reheating: It also reheats very well! You can also refrigerate leftovers or the entire pie for 1 to 2 days. Warm leftovers in a 300 degree oven for about 5 minutes (or more, for an entire pie) until warmed through and the crust is crispy again.
Amazing tomato pie

How to serve tomato pie

Once you’ve got that tomato pie…man, are there so many ways to serve it! This savory pie is perfect as a summer dinner recipe…like an alternative to pizza! (Though you’ll eat less pieces.) Serve it with a green salad and you’ve got dinner! Of course, it’s perfect as a brunch recipe too. Or a fancy lunch…you get the picture. Here are a few sides we’d serve it with:

This one was a knock-out in our family: we hope it will be in yours too!

This tomato pie recipe is…

Vegetarian.

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Tomato pie

Amazing Tomato Pie


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.43 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 to 8
  • Diet: Vegetarian

Description

This tomato pie is a showstopper! A flaky thyme crust, cheesy filling, and ripe juicy tomatoes make this a savory pie you’ll want to make again and again.


Ingredients

For the crust

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 2 teaspoons dried thyme
  • 1/2 cup cold unsalted butter
  • 7 tablespoons ice water, more as needed

For the filling

  • 2 pounds ripe tomatoes (5 medium)
  • 2 eggs
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chives, plus more for garnish
  • 1 tablespoon Dijon mustard
  • 1/2 cup shredded Parmesan cheese, plus more for sprinkling
  • 3/4 cup shredded mozzarella cheese
  • Basil leaves, for garnish (optional)

Instructions

  1. Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, baking powder, and thyme. Cut the butter into small pieces and drop it into the flour mixture. Use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained.
  2. Sprinkle the ice water over the flour, mixing gradually with a fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky, adding a bit more water or flour if necessary.
  3. Refrigerate the dough: Form the dough into a ball and refrigerate in a covered container at least 30 minutes.
  4. Broil the tomatoes: Meanwhile, preheat a broiler to High. Slice the tomatoes in 3/8” inch thick slices. Remove the seeds with your fingers and discard them. Spread the tomatoes in a single layer on a parchment lined baking sheet. Sprinkle with several pinches of kosher salt. Broil for 6 to 8 minutes until starting to lightly brown at the edges. Remove and rest until cooled.
  5. Blind bake the pie shell: Preheat the oven to 425°F. After the dough has chilled 30 minutes, butter a 9” pie plate. Remove the dough from the refrigerator. Lightly flour the countertop. Roll the dough evenly from the center to the edge, until the dough is a large circle about 1/8-inch thick. Use the rolling pin to gently transfer the dough into the center of the pie plate. Use your fingers to press the pastry into the form of the pie pan. Cut off excess dough that extends over the sides of the pie pan: you’ll want the dough to just rest on the top edge of the pan (but don’t crimp or fold the edges). Lightly prick the dough all over with a fork (this keeps it from puffing too much while baking). Then place it in the oven without filling and bake for 12 minutes* or until just starting to brown (this is called blind baking).The crust will shrink down the sides of the pan about 1/2-inch during the blind bake: this is intentional.
  6. Make the filling: While the crust blind bakes, in a medium bowl, whisk the eggs. Add the mayonnaise, garlic powder, onion powder, kosher salt, chives, and Dijon mustard and mix until smooth. Add the Parmesan cheese and mozzarella cheese and mix until incorporated.
  7. Bake the filled pie: When the dough is finished baking, spread 1/2 of the filling in the bottom of the crust. Place half of the tomatoes in a single layer over the filling, overlapping them slightly. Repeat by spreading the remaining half of the filling on top, then the remaining tomatoes. Finish with a liberal sprinkling of Parmesan cheese on top. Bake until the pie is set and starting to brown, about 22 to 24 minutes.
  8. Cool: Allow the pie to cool for at least 20 minutes before serving: this helps it to set. If desired, garnish with basil leaves and chopped chives. Slice into pieces and serve.
  9. Storage/reheating instructions: This pie tastes great after sitting at room temperature for several hours. It also reheats very well! You can also refrigerate and then warm leftovers in a 300 degree oven for about 5 minutes until warmed through and the crust is crispy again.

Notes

*If you’re in a pinch, you can substitute a purchased pastry crust. You may need a little less time on the blind bake, about 8 to 10 minutes. Keep an eye on it. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Tomato pie

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Life-Changing Summer Tomato Pie with Cheddar Herb Crust.

This summer tomato pie is basically changing my life. Hence the title! And I’m here to tell you that I’ve been involved in another battle with pie crust and I surely didn’t win, but luckily we can judge this by taste. And then we win everything. This is like a fresh summer tomato pizza with […]

The post Life-Changing Summer Tomato Pie with Cheddar Herb Crust. appeared first on How Sweet Eats.

This summer tomato pie is basically changing my life.

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

Hence the title!

And I’m here to tell you that I’ve been involved in another battle with pie crust and I surely didn’t win, but luckily we can judge this by taste. And then we win everything. This is like a fresh summer tomato pizza with a more flavorful crust and a creamy, cheesy topping.

It’s a real winner.

cheddar herb pie crust

Much like this green bean salad, Lacy has been making a tomato pie for a million years. Or, eh, since 2010. Feels like a million years though!

And unlike the green bean salad, she had actually told me about the tomato pie year after year and tried to convince me to make it.

I don’t know why I wouldn’t get on board. 

Sometimes I’m like that with recipes. Something that I wasn’t interested in four years ago, something that didn’t have much appeal for me, ends becoming ALL I can think about. And it’s not like I hadn’t ever heard of a tomato pie, it just didn’t sound incredible to me. Until now.

Yes, file me under the worst. 

vine ripe tomatoes

Here’s how I started my own tomato pie. There had to be a twist of course, a little bit of trashing up.

I did a sharp cheddar herb crust. Lots of sharp cheddar, basil, oregano, chives, rosemary. Oh and some garlic powder for fun! 

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

Layers of sliced tomatoes go on next – that’s nothing life-changing on its own. Then a mixture of more sharp cheddar, a little fontina, parmesan (triple cheese, what what!), mayo, herbs and breadcrumbs. Baked until hot and melty. 

YES.

As a note, there is a lot of mayo in this recipe. I was not a huge mayo fan until I fell in love with it via summer BLTs. I know some of you will be turned off because you hate mayo too. Unfortunately there isn’t a great replacement here. Even doing half yogurt will yield a watery result in the pie. The good news is that there is so much cheese in the top layer, some mayo-haters may not even know it’s mayo!

The bad news is that you can’t really swap it out for anything (I use avocado mayo, btw)… but maybe you could just top it with tons of cheese.

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

This is RIDICULOUS. There is so much flavor. More flavor than I ever expected. The filling is reminiscent of white pizza and it’s such a great dinner idea. 

Two people who I was unsure would enjoy it – my mom and Eddie – both loved it. Eddie actually ate an embarrassingly large triangle of the pie for dinner accidentally on purpose. I had made something else for dinner but set this out too and he couldn’t stop eating it. 

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

This pie is incredible when you serve it with a greens salad. It serves a bunch because it’s a heavy (oh-so cheesy!) dish. It’s very rich and indulgent and a little slice goes a long way, trust me. Eat your veggies with it, pour a glass of chilled wine and ENJOY the tomato bounty!

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

Summer Tomato Pie

Tomato Pie with a Cheddar Herb Crust

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It’s irresistible.

cheddar herb crust

  • 2 cups sifted all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried chives
  • ¼ teaspoon dried rosemary
  • 1 large egg lightly beaten
  • 1/2 teaspoon white vinegar
  • 1/4 cup ice cold water
  • 10 tablespoons cold unsalted butter, (cut into pieces)
  • ⅔ cup freshly grated sharp cheddar cheese

filling

  • 4 to 5 large tomatoes, (cut into ½ inch slices)
  • Pinch of salt
  • 1 teaspoon sugar
  • freshly ground black pepper
  • 1 cup mayonnaise
  • 1 garlic clove, (minced)
  • ½ cup freshly grated sharp cheddar cheese
  • ½ cup freshly grated fontina cheese
  • ¼ cup freshly grated parmesan cheese
  • ½ cup bread crumbs, (panko or fine crumbs both work!)
  • 2 tablespoons chopped chives

cheddar herb crust

  1. Add the flour, sugar and salt to a food processor and pulse just until combined. Add in the garlic powder and herbs and pulse again. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  2. Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
  3. After 30 minutes, preheat the oven to 400 degrees F.
  4. Roll the pie crust out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.
  5. Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, just until it’s lightly baked and barely golden. Remove it from the oven and let it cool slightly.

filling

  1. Slice the tomatoes and place them on a towel. Sprinkle them with salt and cover them with another towel (or paper towefor 15 minutes. This will help remove some of the liquid so you don’t have a super watery pie.
  2. Layer the tomato slices in the pie crust – you will most likely have 2 or 3 layers. I wouldn’t do more than 3! Sprinkle the tomatoes with the sugar and black pepper.
  3. In a bowl, stir together the mayo, garlic and 3 cheeses. Add a sprinkle of salt and pepper and the chives. Stir to combine. Transfer the mayo layer over the tomatoes – spread it in a single layer. Top the layer with bread crumbs.
  4. Bake the pie for 25 to 30 minutes, or until it’s golden on top. Let it sit for at least 20 minutes before serving. This is delicious served hot or cold! Keep leftovers in the fridge once they have cooled to room temp.

Very very into all the savory pies now.

The post Life-Changing Summer Tomato Pie with Cheddar Herb Crust. appeared first on How Sweet Eats.