If you’ve been searching for that perfect comfort dish bursting with fresh, savory summer flavors, look no further than this sensational Tomato Pie Recipe. This pie smartly combines tangy tomatoes, gooey cheeses, and a hint of mustard atop a flaky crust, creating a mouthwatering harmony that’s both simple and extraordinary. Whether you’re sharing with family or impressing guests, this tomato pie brings a joyful, homey vibe to any meal.
Ingredients You’ll Need
This Tomato Pie Recipe calls for a handful of straightforward ingredients, each carefully chosen to balance flavors and textures perfectly. Every component works together to give you that delightful mix of creamy, tangy, and fresh notes with just the right hint of garlic and herbs.
- Refrigerated pie crust: The buttery base that holds everything together and bakes to a golden crisp.
- Tomatoes: Fresh slices that bring juicy sweetness and vibrant color to the pie.
- Salt: Essential for drawing excess moisture from the tomatoes to keep the crust crisp.
- Whole grain mustard: Adds a subtle tang and depth right on the crust’s surface.
- Cheddar cheese: Sharp shredded cheddar gives a melty, savory punch to the filling.
- Mayonnaise and sour cream: These creamy ingredients combine to create a luscious, smooth filling.
- Garlic powder: A touch of fragrant warmth that ties all the flavors together.
- Salt & pepper: To season the filling perfectly.
- Parmesan cheese: Adds nuttiness and an irresistible golden finish on top.
- Fresh parsley: For a bright, herbaceous garnish that livens up every bite.
How to Make Tomato Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 450°F. Gently unroll your refrigerated pie crust into a 9-inch pie pan, pressing it evenly across the bottom and sides. Crimp the edges for that lovely homemade look and prick the bottom with a fork to avoid any puffing during baking. Pop it into the oven and par-bake for about 10 minutes until the crust is just turning golden. This initial baking keeps the crust from getting soggy once we add the juicy tomatoes later.
Step 2: Prepare the Tomatoes
While the crust is cooling, slice your tomatoes into even rounds. Lay them out on paper towels and sprinkle lightly with salt to pull out excess moisture—this step is crucial to keeping your pie from becoming watery. After about 10 minutes, gently blot off any remaining moisture from the tops of the tomato slices.
Step 3: Prepare the Filling
In a mixing bowl, whisk together mayonnaise, sour cream, garlic powder, salt, pepper, half of the parmesan cheese, and the shredded cheddar. This creamy blend is where the magic begins; it offers a wonderful richness that complements the bright acidity of the tomatoes perfectly.
Step 4: Assemble the Pie
Spread the whole grain mustard evenly over your par-baked crust—it adds a zesty base layer that makes every bite pop. Layer half of your tomato slices on top, then dollop and gently spread the cheese filling over those. Finish this layer with the remaining tomato slices, creating that beautiful, colorful ensemble.
Step 5: Add Toppings and Bake
Sprinkle the rest of the parmesan and freshly chopped parsley over the top. Cover the pie loosely with foil and bake at 350°F for 20 minutes to let the filling set and the flavors meld. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and the crust has reached a perfect golden hue. For an extra enticing finish, broil the top for 2 to 3 minutes to achieve a lightly browned, bubbly crust.
Step 6: Cool and Serve
Allow the tomato pie to cool for about 10 minutes after baking—this rest time helps everything set, making slicing easier and eating more enjoyable. Garnish with extra parsley if you like and prepare for everyone to ask for seconds.
How to Serve Tomato Pie Recipe
Garnishes
Fresh chopped parsley is a classic way to brighten the pie’s hearty flavors and add a pop of green. A few cracks of freshly ground black pepper on top can also enhance the aromatic layers. For a hint of extra freshness, try a light drizzle of good olive oil or scatter some thinly sliced green onions.
Side Dishes
This Tomato Pie Recipe pairs beautifully with a simple mixed green salad dressed with a lemon vinaigrette, balancing the richness of the pie with crisp and tangy elements. Roasted vegetables, steamed asparagus, or a chilled cucumber salad also complement the textures and flavors wonderfully.
Creative Ways to Present
Try serving individual slices on rustic wooden boards or colorful ceramic plates to bring out the vibrant reds and greens of the pie. For a casual gathering, cut the pie into small squares and serve as finger food with toothpicks. Adding edible flowers or extra parsley sprigs can make it look like a centerpiece-worthy dish.
Make Ahead and Storage
Storing Leftovers
Leftover tomato pie keeps well in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It’s best enjoyed within 2 to 3 days to savor the freshness of the tomatoes and avoid sogginess.
Freezing
This Tomato Pie Recipe doesn’t freeze well because fresh tomatoes release moisture as they thaw, which can make the crust soggy. It’s best to enjoy fresh, but if you must freeze, wrap slices tightly and be prepared for a softer texture after reheating.
Reheating
To bring back that freshly baked warmth, reheat leftover slices in a preheated oven at 350°F for about 10 minutes or until heated through. Avoid microwaving if you want to keep the crust crisp and the cheese nicely melted.
FAQs
Can I use fresh homemade pie crust instead of store bought?
Absolutely! A homemade crust will add a lovely personal touch and buttery flavor, just be sure it’s par-baked the same way to prevent sogginess.
What type of tomatoes work best for this recipe?
Firm, ripe tomatoes like Roma or heirloom varieties are ideal because they hold their shape well and deliver rich, balanced flavor without excess water.
Can I substitute the mayonnaise and sour cream?
You can, but those two ingredients create the creamy texture essential to this recipe. Greek yogurt mixed with a little olive oil is a good alternative if you want a lighter filling.
Is it possible to make this recipe vegetarian or vegan?
It’s naturally vegetarian as written! For a vegan version, substitute dairy cheeses with plant-based alternatives and use vegan mayo and sour cream to keep that creamy allure.
Can I prepare the tomato pie entirely ahead of time?
You can assemble the pie a few hours ahead and refrigerate before baking, but baking it fresh ensures the best texture and flavor. Avoid assembling too far in advance to keep the crust from getting soggy.
Final Thoughts
I genuinely hope you feel inspired to try this Tomato Pie Recipe as soon as you can—it’s one of those dishes that feels both effortlessly elegant and deeply satisfying. With fresh tomatoes and creamy cheese nestled in a buttery crust, it’s a true celebration of simple ingredients made extraordinary. Trust me, once you make it, this will become a staple you’ll want to share over and over again.
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Tomato Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: American Southern
Description
This classic Tomato Pie recipe features a flaky refrigerated pie crust filled with layers of fresh, salted tomato slices, a creamy mixture of mayonnaise, sour cream, and cheeses, topped with parmesan and fresh parsley. Perfectly baked to golden perfection, this savory pie offers a delightful combination of tangy, cheesy, and fresh flavors in every bite, ideal for a light lunch or a tasty side dish.
Ingredients
Pie Crust
- 1 store bought refrigerated pie crust
Tomato Layer
- 4–5 tomatoes, sliced
- Salt (for draining tomatoes)
Cheese Filling
- 2 tablespoons whole grain mustard
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- 1/2 cup parmesan cheese, shredded (divided: 1/4 cup for filling, 1/4 cup for topping)
- 1/4 cup fresh parsley, chopped (for topping and garnish)
Instructions
- Prepare the Pie Crust: Preheat your oven to 450°F (230°C). Unroll the refrigerated pie crust and fit it into a 9-inch pie dish, pressing it into the bottom and up the sides. Crimp the edges as desired and prick the bottom several times with a fork to prevent puffing. Par-bake for about 10 minutes until lightly browned. Remove and let cool slightly. Reduce oven temperature to 350°F (175°C).
- Prepare the Tomatoes: While the crust bakes, slice the tomatoes and arrange the slices in a single layer on a paper towel or clean kitchen towel. Lightly sprinkle with salt to draw out excess moisture. Let them sit for 10 minutes, then blot the tops with a paper towel to remove additional moisture.
- Prepare the Filling: In a small bowl, combine mayonnaise, sour cream, garlic powder, salt, pepper, 1/4 cup parmesan cheese, and shredded cheddar cheese. Stir well until creamy and evenly mixed.
- Assemble the Pie: Spread whole grain mustard evenly over the bottom of the pre-baked crust. Layer half the tomato slices over the mustard. Spread the cheese mixture evenly over the tomatoes, then add the remaining tomato slices on top.
- Add Toppings and Bake: Sprinkle the remaining 1/4 cup parmesan cheese and chopped fresh parsley evenly over the top of the pie. Cover loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese melts and crust turns golden brown. Optionally, broil on high for 2–3 minutes to get a bubbly, lightly charred top.
- Cool and Serve: Remove the tomato pie from the oven and let it cool for about 10 minutes. Slice and serve warm, garnished with extra fresh parsley if desired.
Notes
- Salting tomatoes is essential to prevent a soggy crust by drawing out excess water.
- Using a refrigerated pie crust saves time and ensures a flaky base.
- If you prefer a milder mustard flavor, use Dijon or yellow mustard instead of whole grain.
- Broiling at the end is optional but adds a beautiful golden and bubbly cheese topping.
- Serve warm for best flavor, but leftovers can be refrigerated and enjoyed cold or reheated.
