If you’re craving a dish that truly celebrates the vibrant, juicy essence of tomatoes combined with the rich, tangy flavors of sharp cheddar, nutty parmesan, and a hint of bold mustard, then this Tomato Pie with Cheddar, Parmesan, and Mustard Recipe is your new best friend in the kitchen. This savory pie is a perfect balance of creamy, cheesy goodness and fresh summer tomatoes nestled in a buttery crust, making it an irresistible treat for brunch, lunch, or a light dinner. Each bite delivers a comforting yet exciting blend of flavors that will have you coming back for more—trust me, it’s one of those recipes you’ll want to share with everyone you know!
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward creating your own slice of tomato pie heaven. Each item plays a crucial role, from adding texture and color to enhancing the overall flavor profile of this delightful dish.
- Refrigerated pie crust: The buttery base that holds everything together with a flaky, tender texture.
- Tomatoes (4-5): Freshly sliced and lightly salted to draw out moisture, they add juiciness and vibrant color.
- Salt: Essential for removing excess water from tomatoes, ensuring your pie isn’t soggy.
- Whole grain mustard (2 tablespoons): Adds a tangy kick that complements the richness of the cheeses perfectly.
- Cheddar cheese (1 cup shredded): Sharp and creamy, it brings depth and a comforting gooey texture.
- Mayonnaise (1/2 cup): Contributes creaminess and moisture to the cheese mixture.
- Sour cream (1/2 cup): Adds a gentle tang and smoothness to balance flavors.
- Garlic powder (1/4 teaspoon): Provides a subtle savory warmth without overpowering the other ingredients.
- Salt & pepper: To taste, for seasoning and enhancing all the flavors.
- Parmesan cheese (1/2 cup shredded): Nutty and sharp, it crowns the pie with a golden, flavorful finish.
- Fresh parsley (1/4 cup chopped): Adds a fresh, herbaceous touch and a pop of green color.
How to Make Tomato Pie with Cheddar, Parmesan, and Mustard Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 450°F (230°C). Roll out the refrigerated pie crust and press it into a 9-inch pie dish, making sure to push it evenly up the sides. Crimp the edges to give it that classic pie look and prick the bottom with a fork a few times to stop it from puffing up during baking. Bake the crust for about 10 minutes until it’s just starting to turn golden, then take it out and let it cool while you lower the oven temperature to 350°F (175°C). This step creates a sturdy base that won’t get soggy from all the luscious ingredients coming your way.
Step 2: Prepare the Tomatoes
While the crust is baking, slice your fresh tomatoes about a quarter-inch thick. Lay the slices out in a single layer on a paper or clean kitchen towel. Sprinkle them lightly with salt; this is the secret to drawing out excess moisture that could weigh down your pie. Let these sit for 10 minutes before blotting the tops gently with another towel to soak up any remaining water. This simple technique ensures your pie stays perfectly crisp and flavorful.
Step 3: Prepare the Filling
In a small bowl, mix together the mayonnaise, sour cream, garlic powder, salt, pepper, 1/4 cup of the parmesan cheese, and the shredded cheddar cheese. Stir well until creamy and smooth. This mixture will be the rich, cheesy layer that complements the juicy tomatoes beautifully, creating that irresistible creamy texture with a touch of tang.
Step 4: Assemble the Pie
Take your par-baked crust and spread the whole grain mustard evenly over the bottom. This layer brings a lovely piquant flavor that ties all the elements of this Tomato Pie with Cheddar, Parmesan, and Mustard Recipe together. Next, layer half of the tomato slices on top of the mustard, then spread the cheese mixture evenly over the tomatoes. Finish with the remaining tomato slices, creating lovely layers of fresh and savory.
Step 5: Add Toppings and Bake
Sprinkle the remaining parmesan cheese and chopped parsley over the top of your pie. Cover it loosely with foil to prevent over-browning, then bake at 350°F (175°C) for 20 minutes. Afterward, remove the foil and continue baking for another 10 minutes until the cheese melts and the crust turns a deep golden brown. If you want an extra special touch, broil it on high for 2 to 3 minutes to get a bubbly, lightly charred top that’s absolutely mouthwatering.
Step 6: Cool and Serve
Once out of the oven, let the pie cool for about 10 minutes. This resting time helps everything set so your slices hold perfectly. Serve warm with a sprinkle of extra fresh parsley if you like, and get ready to enjoy one of the most comforting takes on summer tomatoes you’ll ever taste!
How to Serve Tomato Pie with Cheddar, Parmesan, and Mustard Recipe
Garnishes
Fresh parsley is an easy choice for garnish, adding a fresh, green pop and an herbal brightness. You could also try a light drizzle of extra virgin olive oil or even some thinly sliced basil leaves for an aromatic finish that complements the flavors beautifully.
Side Dishes
This tomato pie pairs amazingly well with a crisp green salad tossed in a light vinaigrette for a refreshing contrast. For heartier meals, serve alongside roasted vegetables or a simple bowl of soup—think chilled cucumber or gazpacho for a true summer feast.
Creative Ways to Present
For a fun twist, cut the pie into small squares and serve as finger food at a casual gathering. You can also make mini versions using a muffin tin for charming individual servings that everyone will love. Either way, this Tomato Pie with Cheddar, Parmesan, and Mustard Recipe shines as a star for any occasion!
Make Ahead and Storage
Storing Leftovers
Leftover tomato pie keeps well refrigerated in an airtight container for up to 3 days. Be sure to cover it loosely with foil or plastic wrap to prevent it from drying out. When you’re ready, bring it back to room temperature or reheat gently.
Freezing
You can freeze the baked pie, wrapped tightly in plastic wrap and then aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of fresh tomatoes might soften, but the flavors will still be fantastic.
Reheating
Reheat slices in a 350°F (175°C) oven for about 10-15 minutes until warmed through and the crust regains some crispness. Avoid microwaving if possible, as that can make the crust soggy.
FAQs
Can I use a homemade pie crust for this recipe?
Absolutely! While the recipe calls for refrigerated pie crust to save time, a homemade flaky crust will add an extra layer of deliciousness and is totally worth the effort if you have the time.
What kind of tomatoes work best for this pie?
Ripe, juicy slicing tomatoes like beefsteak or heirloom work best because they provide the perfect balance of sweetness and acidity, making every bite vibrant and flavorful.
Is it okay to use regular mustard instead of whole grain?
Yes, you can swap whole grain mustard for regular mustard if that’s what you have on hand. The pie will still taste great, but whole grain adds a lovely texture and a bit more complexity.
Can I make this pie vegetarian?
This recipe is naturally vegetarian as it contains no meat, but if you want to be strict vegetarian, just double-check your mayonnaise and sour cream for any animal-derived ingredients.
How can I make this pie ahead for a party?
You can assemble the pie entirely, cover it tightly, and refrigerate overnight. Bake it fresh the next day to serve warm and impressive, keeping flavors bright and textures perfect.
Final Thoughts
Trust me when I say, this Tomato Pie with Cheddar, Parmesan, and Mustard Recipe is a game-changer when tomatoes are in season. It’s deceptively simple to make but delivers a burst of flavors and textures that feel so special. Whether you’re sharing it with family or serving it at a gathering, it never fails to impress. I hope you enjoy making and savoring this comforting heirloom-inspired dish as much as I do!
Print
Tomato Pie with Cheddar, Parmesan, and Mustard Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tomato Pie recipe features a flaky pre-baked pie crust layered with juicy, salted tomatoes and a creamy cheese mixture. Topped with parmesan and fresh parsley, it’s baked to golden perfection, providing a delightful balance of tangy, savory, and fresh flavors in just under an hour.
Ingredients
Pie Crust
- 1 store bought refrigerated pie crust
Tomatoes
- 4–5 tomatoes, sliced
- Salt (for draining tomatoes)
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
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 the crust for about 10 minutes until it starts to lightly brown. Remove from oven and let cool slightly. Lower oven temperature to 350°F (175°C).
- Prepare the Tomatoes: While the crust bakes, slice the tomatoes. Lay them out in a single layer on paper towels and lightly sprinkle with salt to draw out excess moisture. Let sit for 10 minutes, then blot off any remaining moisture with additional paper towels to prevent a soggy pie.
- Prepare the Filling: In a small bowl, mix together mayonnaise, sour cream, garlic powder, salt, pepper, 1/4 cup parmesan cheese, and shredded cheddar cheese until creamy and well combined.
- Assemble the Pie: Spread the whole grain mustard evenly over the bottom of the pre-baked pie crust. Layer half of the tomato slices on top. Spread the cheese mixture evenly over the tomatoes, then add the remaining tomato slices on top of the cheese layer.
- Add Toppings and Bake: Sprinkle the remaining 1/4 cup parmesan cheese and chopped parsley 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 another 10 minutes or until the cheese is melted and the crust is golden brown. For an extra bubbly and lightly charred finish, broil on high for 2–3 minutes if desired.
- Cool and Serve: Remove the tomato pie from the oven and let it cool for about 10 minutes. Slice and serve warm, garnished with additional fresh parsley if you like.
Notes
- Salting the tomatoes helps prevent a soggy crust by drawing out excess moisture.
- You can use heirloom or Roma tomatoes depending on your flavor preference.
- Broiling the pie at the end is optional but adds a nice golden, bubbly finish.
- Allow the pie to rest before slicing to help it set and hold its shape.
- Store any leftovers covered in the refrigerator and consume within 2 days for best freshness.
