If you have been searching for a dish that combines the juiciness of garden-fresh tomatoes with the rich, cheesy comfort of a savory pie, look no further than this Best Tomato Pie Recipe. It is the perfect balance of crispy buttery crust, layers of ripe tomatoes, and a mouthwatering blend of cheeses infused with aromatic herbs. Whether you’re looking for a crowd-pleasing summer lunch or a delightful side dish, this recipe brings all the flavors together in an unforgettable way that will have everyone coming back for seconds.
Ingredients You’ll Need
The beauty of the Best Tomato Pie Recipe lies in its simple, classic ingredients that come together to create layers of irresistible flavor and texture. Each element, from the flaky crust to the assortment of cheeses and fresh herbs, plays a crucial role in crafting a pie that’s both comforting and fresh.
- All-purpose flour: Forms the base of the flaky and tender pie crust that holds everything together beautifully.
- Salt (for crust and tomatoes): Enhances flavor and helps draw out moisture from the tomatoes to keep the pie from becoming soggy.
- Unsalted butter: Cold and cubed to create that perfect crumbly texture in the crust.
- Ice water: Binds the dough without melting the butter, ensuring a flaky crust.
- Ripe tomatoes: The star of the show—juicy, flavorful, and perfectly sliced for layering.
- Mayonnaise: Adds creaminess and mild tang that enriches the cheese mixture.
- Sharp cheddar cheese: Provides a bold, flavorful punch.
- Mozzarella cheese: Melts smoothly to give the pie a gooey, luscious texture.
- Parmesan cheese: Adds a salty, nutty finish that elevates the overall taste.
- Dried basil and oregano: Offer a perfectly balanced herby aroma and flavor.
- Fresh basil (optional): Provides a vibrant, fresh garnish that brightens the final presentation.
How to Make Best Tomato Pie Recipe
Step 1: Make the Crust
Start by combining the flour and salt in a large bowl. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly incorporate the ice water one tablespoon at a time until the dough just comes together. Form the dough into a ball, wrap it tightly, and refrigerate it for at least 30 minutes—this chilling step is crucial for a flaky crust that bakes up perfectly.
Step 2: Prepare the Tomatoes
While the crust chills, slice your ripe tomatoes and arrange them in a colander. Sprinkle with salt and let them sit for 10 to 15 minutes. This step encourages excess moisture to drain out, which is key to preventing a soggy pie. After they’ve rested, gently blot the tomato slices dry with paper towels to remove any remaining liquid. This care will keep every bite crisp and delicious.
Step 3: Preheat and Roll
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). On a lightly floured surface, roll out the chilled dough into a circle large enough for your 9-inch pie dish. Transfer the dough carefully, trim the edges, and crimp them for a decorative and sturdy crust that holds up well during baking.
Step 4: Assemble the Pie
Layer the tomato slices evenly in the pie crust, creating a beautiful mosaic of reds. In a small bowl, mix together the mayonnaise, shredded cheddar, mozzarella, Parmesan, black pepper, dried basil, and oregano. Spread this luscious cheese mixture evenly over the tomatoes, ensuring every slice gets a cheesy blanket that will bake golden and bubbly.
Step 5: Bake to Perfection
Bake the pie for 35 to 40 minutes or until the crust is golden and the filling is bubbling with a slight golden brown top. The aroma filling your kitchen at this point will be absolutely irresistible, promising the deliciousness to come.
Step 6: Cool and Serve
Let your tomato pie cool for about 10 minutes before slicing. This allows the filling to set slightly for cleaner slices. Garnish with fresh chopped basil if desired, and serve warm for the best experience.
How to Serve Best Tomato Pie Recipe
Garnishes
Fresh basil is a fantastic garnish for this pie, adding a pop of color and a burst of fresh herbal flavor that complements the rich, cheesy filling. You can also sprinkle a little extra Parmesan for a slightly salty finish and visual appeal.
Side Dishes
This tomato pie shines when paired with light, fresh sides. A crisp green salad with a lemon vinaigrette or a simple cucumber and onion salad balances the richness of the pie. For something heartier, roasted vegetables or a bowl of chilled gazpacho works wonderfully as well.
Creative Ways to Present
For a fun twist, serve individual mini tomato pies in ramekins using the same recipe scaled down. You can also layer heirloom tomatoes for a colorful presentation or add a drizzle of balsamic glaze on top for an extra touch of flavor and elegance. The versatility makes this dish a standout at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Best Tomato Pie Recipe tastes fantastic the next day. Store slices in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully, making leftovers equally delightful as freshly baked.
Freezing
If you want to keep it longer, you can freeze the pie. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn, and it will keep well for up to 2 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in a 350°F oven for about 10 to 15 minutes to restore crispness to the crust and warm the filling through. Avoid microwaving if possible, as it can make the crust soggy. A conventional oven or toaster oven is your best bet.
FAQs
Can I use green tomatoes in the Best Tomato Pie Recipe?
Absolutely! Green tomatoes have a tangy, firm texture that works well in this recipe. Just make sure to slice them thin and drain any excess moisture, as you would with ripe tomatoes.
Do I have to use mayonnaise in the filling?
Mayonnaise adds creaminess and helps bind the cheeses together, but if you prefer, you can substitute with sour cream or Greek yogurt for a different tang and texture.
Can I make the crust ahead of time?
Yes! You can prepare the crust dough up to 2 days in advance and store it wrapped in plastic in the refrigerator. Just roll it out when you’re ready to assemble the pie.
Is this recipe suitable for vegetarians?
Yes, the Best Tomato Pie Recipe is vegetarian-friendly as it contains no meat or gelatin. Just ensure the cheeses used do not contain animal rennet if strict vegetarian standards apply.
What’s the best way to slice the tomatoes evenly?
Use a sharp serrated knife or a tomato slicer to get even, thin slices. For uniformity, try to slice tomatoes of similar size and ripeness to ensure even cooking.
Final Thoughts
This Best Tomato Pie Recipe is one of those truly special dishes that feels like a warm hug on a plate. Its irresistible combination of flaky crust, fresh tomatoes, and cheesy herbs never fails to impress and is a wonderful way to celebrate seasonal produce. I encourage you to give it a try—you might just find your new favorite go-to for casual lunches or elegant dinners alike!
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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
Description
A savory and delicious tomato pie featuring a flaky homemade crust, layered with fresh ripe tomatoes and a blend of three cheeses mixed with herbs and mayonnaise, baked to golden perfection. Perfect as a comforting appetizer, brunch item, or light meal.
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
For Garnish (Optional)
- 2 tablespoons chopped fresh basil
Instructions
- Prepare the Crust: In a large mixing bowl, combine the all-purpose flour and salt.
- Cut in Butter: Add the cold cubed butter and 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, and mix until the dough just comes together.
- Chill Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare Tomatoes: While the crust is chilling, slice the tomatoes and place them in a colander. Sprinkle the tomatoes with salt and let them sit for 10-15 minutes to release excess moisture.
- Dry Tomatoes: After draining, gently blot the tomatoes dry with paper towels to remove remaining moisture and prevent soggy crust.
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
- Transfer Dough: Carefully transfer the rolled dough to the pie dish, trim any excess from the edges, and crimp to create a decorative border.
- Assemble Pie: Layer the blotted tomato slices evenly in the prepared crust.
- Mix Cheese Mixture: In a small bowl, combine the mayonnaise, shredded cheddar, shredded mozzarella, grated Parmesan, black pepper, dried basil, and dried oregano.
- Spread Topping: Spread the cheese and herb mixture evenly over the tomatoes, covering them completely.
- Bake Pie: Place the pie in the preheated oven and bake for 35-40 minutes until the crust is golden brown and the filling is bubbly and lightly browned on top.
- Cool and Serve: Let the pie cool for about 10 minutes before slicing. Garnish with fresh chopped basil if desired and serve warm.
Notes
- Salting the tomatoes helps draw out excess moisture which prevents a soggy crust.
- Using chilled butter and ice water ensures a flaky pie crust.
- Let the pie cool slightly before slicing to let the filling set for cleaner slices.
- You can substitute mayonnaise with Greek yogurt for a tangier topping.
- Store leftovers covered in the refrigerator and reheat gently.
