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 a more flavorful crust and a creamy, cheesy topping.
It’s a real winner.
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.
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!
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.
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 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 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!
Summer Tomato Pie
Tomato Pie with a Cheddar Herb Crust
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
- 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
- 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.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Did you make this recipe?
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I appreciate you so much!
Very very into all the savory pies now.
51 Comments on “Life-Changing Summer Tomato Pie with Cheddar Herb Crust.”
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Do you think this would turn out with fresh herbs? I have an abundance of rosemary, basil, and orgeano right now, and this would be a great way to use them.
definitely!! i would probably add them in with the tomatoes, but you could do the crust. just chop them really fine and use a ton – like maybe 1/4 cup!
Oh yum! I totally need to try this!
I don’t have a problem with mayo, but it makes me wonder if you could use loosened up cream cheese instead if you are averse…
i thought about that too. as crazy as it sounds, the mayo is really light on top. i didn’t test with cream cheese because i thought it would make it way too heavy?
It would be A LOT of dairy for sure
What about a ricotta and cream cheese mixture – add a little fresh basil and lemon? Might lighten it up.
Or cottage cheese? Similar to an egg bake?
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Oh. My. Gawd. I need this in my life immediately. I also need a use for all the tomatoes in my garden!
This tomato pie looks like the dinner party worthy cousin of my ALL TIME desert island meal: toast with a generous amount of mayo, sharp cheddar cheese and a big slice of tomato, salt and pepper. Also delicious as a sandwich!
Definitely bookmarking this recipe!
thanks so much lauren!! that sounds AMAZING!
This sounds amazing and I plan on trying sometime. Do you think I could make this work with almond flour? I’m not sure how to substitute that in to recipes yet. Would there need to be another binding agent as well?
i’ve never made an almond flour pie crust, but this one looks like it would work pretty well! it has good reviews. let me know if you try! https://www.wholesomeyum.com/recipes/almond-flour-pie-crust-recipe-paleo-low-carb-gluten-free/
Tomato Pie is my absolute favorite thing about summer. I adore my recipe (which is very similar to yours!) but I will certainly give your crust a go as I often just use ready made pie crusts bc it’s fast (eek!).
To the gal who asked about almond flour… I switched to a very low carb way of eating two years ago and my tomato pie recipe with an almond flour crust. So def give it a whirl!
Jessica- that’s the exact almond flour crust that I used! Wholesome Yum has great recipes!
Will add this to my TOMATO library of recipes. I do have a similar one but the cheese in this one makes it somewhat different. With our tomatoes on steroids(!) this will definitely make it’s way to a nice summer dinner and like you said, a nice chilled glass of wine with a green salad. Happy weekend…
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what a great dish and crust, wow, thank you
I need to make the pie crust in advance- any reason I couldn’t refrigerate the dough ball for 24 hrs? Or would it be better to get so far as baking the crust, and leaving it for 24 hrs? Can’t wait to try this!
of course!! you might just have to let it sit out 30-60 minutes until it’s easy enough to roll out. :)
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I made this tonight for dinner, absolutely delicious. Will be making this again!
My friend made this and I begged for the recipe! It was so good! 5 stars for sure!
I loooove everything about this. Tomatoes are pretty much the only thing I like about August weather!
Add bacon to the top. It’s life changing. :)
Hello… I have everythong i need to make tbis amazing pie but would love to know if you have ever frozen it for later use?
Could I make this as two smaller pies and then freeze them?? Thinking of making a few small ones in advance and freezing them for Thanksgiving, when I’ll have house guests.
Following this. I’d like to know the same thing. El, let us know if you make it. The after pictures make it look a little soggy. Hoping to hear from someone who makes it.
Kim Lippy – No, I haven’t made this pie – large or smaller ones – yet. But having reviewed the ingredients, I suspect that with all the cheese and the mayo, it wouldn’t come out well, after being frozen. Although cheese can be frozen, the freezing process does change the texture and feel of the cheese. What I might be tempted to do, is to make the crust and freeze it, so that I could haul it out of the freezer and have this pie on the table in fairly short order. I have scaled down made other small pies and frozen them, but none of them had this much cheese in them.
So I think the answer is ‘no, don’t freeze them’.
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Fabulous! I didn’t have any fontina cheese so I subbed same amount Gouda. I also added 1/2 tsp thyme because I love it. Otherwise followed your recipe exactly. This is so delicious!!! Thank you!
Hello Jessica. My two cents: As we do in Provence, I spread the half-cooked crust with Dijon before putting the tomatoes… This creates a natural shield protecting from soggy. And I personally add couscous (just a bit) so it sips the extra moist and creates a nice base. And, I now use these new baking pans with wholes at the bottom to sit my dough. I have a big pizza round plate with holes and a series of other baking goods now available easily. Voilà!
incredible dish. I made in a quiche pan and did 2 layers of tomatoes. Perfection. sliced up beautifully and held together nicely.
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I made this for my husband mostly as I am not that much of a tomato fan, but this blew us both away – so good! I didn’t have fontina so just used extra cheddar and it came out super delicious!
I’m such a wimp with pie crust but I couldn’t resist trying this and WOW the whole thing is perfect, including that delicious crust. Great way to use up some summer tomatoes and would be great for entertaining. Thank you for so many great recipes over the years!
Instead of bread crumbs i used smashed onion rings
This was absolutely delicious and my house smelled heavenly while it was baking. Made it just like the recipe and it was a beautiful presentation. Thank you.
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I LOVE this pie so much! I use gluten free flour, egg replacer, and a mix of 1/2 cream cheese, 1/2 Greek yogurt instead of Mayo and it is absolutely divine!
(Gluten allergy and I don’t like eggs or anything “eggy”. Friends have said it’s better than the original!)
Limitless options on tweaking this recipe, but an amazing base to go from!
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Incredibly delicious. I made it once last summer and cannot wait to make it again. A showstopper for sure!
Did you know that spreading Dijon mustard at the bottom of your pie shell will prevent sogging? Considering the tomatoes are so watery!
Made this yesterday, DELICIOUS. A summer staple!