Cheesy Summer Tomato Pie

The first time I had this savoury tomato pie, we were in Savannah, Georgia, about 12 or so years back.  Before that visit, I had never heard of this type of tomato pie.  Of course I have used tomatoes in tarts and crostatas, but never quite like this iconic pie.

Think of this pie as a cross between a BLT, a pizza, quiche and a casserole.  And it is just the most delicious way to put some of your garden fresh ripe tomatoes to good use.  Since this isn’t a traditional Canadian recipe, I had to do my research online, and came up with a compilation of the various recipes I investigated.

It Starts with a Pie Shell

Just a simple all butter crust and a deep dish pie plate are all that you need.  The pastry I share below is flakey, tender and a perfect contrast to the luscious filling. When you go to my recipe, be sure to use a savoury version of the pastry.  You will prepare the shell by lining and crimping a deep dish pie plate with the pastry.  Dock the pie (create holes) with a fork evenly all over the base of the shell.  Then line the pie shell with parchment paper and baking beans or pie weights.

The pie shell is par-baked in a 425F oven for about 20-25 minutes till it is starting to turn golden, and the pastry is dried out.  The key is to bake it in the lower third of your oven, so that most of the heat is directed to the bottom of the pie shell.  Take it out, remove the parchment and weights, and cool the pie on a wire rack.

And yes, you can use a purchased pie shell for this recipe, just make sure it is a deep dish version, or else just reduce the amount of filling below.

Prepping the Tomatoes

You will need about 3 pounds of fresh tomatoes.  Roma tomatoes will mean a less watery and more meaty slice.  Beefsteak or heirloom tomatoes will work great as well, just make sure to salt and dry them on paper towels to remove the excess liquid. You will slice the tomatoes into close to 1/4″ thick slices and place them onto paper towels.  A good sprinkling of salt over them and after about 10 minutes, pat the tops with paper towel to remove the water that the salt drew up.

The next step in also key to guarantee that your finished Tomato Pie will not be watery: Roast the tomato slices on a wire rack set over a baking sheet.  Depending on how large your wire rack and baking sheet is, you may need to use two. They will bake in a 350F oven for about 45 minutes.  This will help dry out the tomato slices so that the tomatoes will be more fleshy, not watery.  This also means that they get a head start on creating that wonderful roasted tomato flavour.

Cheesy Filling

The filling is a combination of mayonnaise, cottage cheese, and grated cheeses, along with sautéed onion and bacon and an egg. And of course seasonings, along with fresh chopped herbs.  I have plenty of basil right now, which of course is a bestie of tomatoes, so it goes in.  Parsley is also a great herb to use.  And here is my suggestion for a fresh green that also adds extra nutrients: baby spinach.  Chop all the herbs, they will get scattered over the tomato layers.

When it comes to cheese options, cheddar is the classic option for this dish, and I remember the flavour of cheddar against the tomatoes distinctly in that slice of pie I had in Savannah.  Avoid extra-old cheddar as it won’t have the same melting quality as a medium cheddar.  I also add whipped cottage cheese for protein, and mozzarella or fontina for their mild melting goodness.  Avoid overly strong flavoured cheeses, as they will just compete with the tomatoes which are the star of this pie.

The mayonnaise is the other classic ingredient.  This is what makes a southern Tomato Pie.  So while some may ask if a full fat yogurt could be used instead, it will not have the same flavour.  But go ahead if you feel the need to. I use a good olive oil-based mayonnaise, and am quite happy with the flavour and texture.  You will sauté the bacon and onion till golden and crisped, and then set aside to cool down a bit.  All the other ingredients are added and stirred together with a wooden spoon.  You will have a thick, highly flavoured filling to layer between the tomatoes.

To Assemble

A layer of the cheese mixture is spread out over the bottom of the pie shell.  Then layer the tomatoes in one tight layer over the cheese layer.  Set aside three tomato slices to garnish the top of the pie before it goes into the oven.  Scatter about half of the herbs over the tomato slices.  Then add another layer of the cheese mixture.  Repeat with a final layer of tomatoes and herbs.  Finally spread out the remaining cheese mixture over the tomatoes.  If you can’t get it to the edges, sprinkle the top with more grated cheese to fill in any exposed tomato gaps.  Place the three reserved tomato slices on top, and place the pie into the oven, on a rack set at the lower third of the oven.

After 30 minutes, place the pie onto a rack set in the centre of the oven, and continue baking till completely bubbling, and the crust is golden.  Once baked, set it onto a cooling rack to cool down.  You want to let it cool to almost room temperature, or else you may find that the filling spreads out as you serve up slices.  If this doesn’t bother you, you can wait a little less.  Scatter more fresh chopped herbs on top before serving if you so desire.

Final Thoughts

This dish is amazing at room temperature, or even re-warmed the next day.  In fact, I don’t bake this just before I want to serve it.  Bake it early in the day, and then re-warm if you want to serve it for dinner.  This time will allow the flavours to meld, and the liquids to settle, making serving it a less messy project.

I think that this dish, with a green salad makes a great dinner. When we first had it, they served it with buttery corn on the cob and coleslaw on the side.  It also works great as a brunch option for the weekend.  If you are planning to serve this for Sunday brunch, feel free to bake it up on Saturday, and pull it out of the fridge early Sunday morning to warm up a bit.  You can re-warm it in a 325F oven for about 15-20 minutes, until just warmed through.

This is not a light dish, it is pretty rich, thanks to the cheeses.  But this also means that a slice is hearty, very satisfying. Having said this, if you want to cut the recipe in half and use a smaller pie plate or individual pie plates, that would work great.  

Yes, you can omit the bacon for a truly vegetarian Tomato Pie.

For other fresh tomato recipes to enjoy during the summer check out my Harissa Bruschetta Pasta, Fresh Tomato Summer Sauce, Tomato Saffron Tart with with Crabmeat, Summer Tomato Crostata, Caprese Tortellini Caprese Salad with Strawberries,  Levantine Inspired Garlic Tomatoes with Sumac,  Roasted Pepper and Tomato Salad

If you make this summery Cheesy Tomato Pie, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

4 from 1 vote

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Cheesy Tomato Pie

A traditional Southern USA dish, this pie celebrates fresh tomatoes and herbs, and with all that cheesy goodness, becomes a dish that you will love as dinner or brunch.

Course Appetizer, brunch, Main Course

Cuisine North American

Keyword baby spinach, basil, cheddar cheese, fresh tomatoes, pie crust

Prep Time 10 minutes

Cook Time 45 minutes

Servings 8

Ingredients

Pie Crust

• 1 pie crust homemade or purchased, see Notes for the link to my pastry recipe (you'll also need pie weights, or dried beans, or uncooked rice with parchment paper to blind bake the crust)

Cheesy Tomato Pie

• 3 lbs fresh tomatoes sliced (about 1/4 inch thick) heirloom or Roma, or Beefsteak will work
• Kosher salt
• 4 slices bacon, roughly chopped
• 1 small yellow onion, finely diced
• 1/2 cup good quality mayonnaise
• 1/2 cup cottage cheese, not low or non-fat, whipped, see Notes
• 1 tbsp Dijon mustard
• 1/4 tsp dried chili flakes
• 1 egg
• 3/4 cup medium Cheddar cheese, shredded
• 3/4 cup Mozzarella or Fontina cheese, shredded
• 1/2 cup fresh basil, finely chopped, plus more for garnish
• 1/2 cup fresh baby spinach, finely chopped
• 1/4 tsp freshly ground black pepper

Instructions

Par-Bake the Pie Crust

1. Pre-heat the oven to 425° F. and set a rack in the lower third of the oven.

2. Roll out the pastry on a well floured surface. Place the pie pastry in the pie dish and crimp as desired. Dock the bottom with a fork. Line the pie with parchment paper and fill with weights, or dried beans. Bake for 20 minutes, or until golden and mostly dried out.

Prepare Tomatoes

1. While the shell is baking, layer one (or two, if needed) baking sheets with paper towels. Place the sliced tomatoes on the paper towels and sprinkle salt over the slices.
2. Remove the pie shell from the oven, and remove the parchment paper and weights. Let cool completely on a wire rack.
3. Reduce the oven to 350° F.

4. On one or two baking sheets set with a wire rack on top, lay out all but 3 of the tomatoes (set these aside on a plate) and roast in the centre of the oven for 40 to 45 minutes. They should be drying out nicely and the aroma will be getting intense. Set the baking sheets with the racks and tomatoes out on top of the stove until ready to assemble, you should let them cool for at least 20 minutes while you prepare the filling below.

   This step is crucial for reducing the amount of liquid that will be released into the filling as the final pie bakes up.

Prepare the Filling

1. Heat a medium-sized skillet over medium-high heat. Add the bacon and cook until just starting to crisp and grease is being rendered. Once browned and just crispy (but not dried out) add the chopped onion and cook until translucent, about 4 to 5 minutes. Use a slotted spoon to transfer everything to a paper towel lined plate.
2. In a large bowl combine the mayonnaise, cottage cheese, slightly cooled bacon and onion mixture, Dijon mustard, chili flakes, egg, and both cheeses. Stir until completely combined.
3. Add a thin layer of the filling to the par-baked pie crust. Use a small offset spatula to spread the filling to the edges.

4. Next, using a small offset spatula to gently lift the tomatoes off the cooling racks, carefully add one layer of the roasted tomatoes over the cheesy filling. Sprinkle freshly ground black pepper over the tomatoes. See photos in the blog post for how it should look.

5. Now, scatter half the fresh basil and fresh spinach on top of the tomatoes.

6. Repeat this layering of filling, tomatoes, pepper, and basil and spinach. Add one more layer of the cheesy filling on top and spread it out carefully. You may want to scatter more shredded cheese to cover any gaps or exposed tomatoes.

7. Add the three reserved tomato slices on top and sprinkle on a little more of the pepper.

8. Bake at 350F in the lower third of the oven for 30 minutes. Then move the pie to a centre rack and continue baking another 15 or so minutes, until bubbly and lightly browned on top.
9. Let rest for 1 hour (if served sooner, the filling will still be somewhat fluid). Serve warm or at room temperature with a final scattering of basil.

Recipe Notes

My Perfect Pie Pastry link. Use the savoury version of my pastry recipe. This can be prepared in advance, even frozen, just thaw in the fridge overnight before preparing it for the pie plate.

To whip cottage cheese, take a full container and add it to a blender. Whip till smooth. I often add a splash of lemon juice.  This will keep in the fridge. Add it to sauces, scrambled eggs, etc.
Feel free to play with the cheeses (Monterey Jack, Swiss, Gouda would all work) Fresh thyme, parsley or tarragon or marjoram will also work.
You can replace the mayonnaise with sour cream or full fat plain Greek yogurt.
If you have a 9 x 12 inch baking pan you can use this instead, and create a great dish to cut into smaller bites to serve as an appetizer.
And yes, you can make this without a crust, it just won't be a pie then!

While I was inspired by a few Tomato Pie recipes, the one here was the most helpful and thorough.