If you adore the irresistible combination of fresh tomatoes and rich cheeses, you are going to fall head over heels for this Tomato Pie with Cheddar and Parmesan Recipe. This dish is a vibrant celebration of juicy tomato slices layered over a flaky pie crust, combined with the sharpness of cheddar, the nuttiness of parmesan, and a creamy, tangy filling. Perfectly balanced and surprisingly simple, it’s a comforting yet elegant pie that will quickly become a family favorite or a star at your next gathering.
Ingredients You’ll Need
To make this Tomato Pie with Cheddar and Parmesan Recipe truly shine, you only need a handful of straightforward ingredients, each one playing a crucial role. From the flaky pie crust that forms the perfect base, to the fresh tomatoes that bring juicy brightness, and the cheeses that add depth and richness—every ingredient contributes flavor, texture, and color to this memorable dish.
- Refrigerated pie crust: An easy base that provides a buttery, flaky foundation without any fuss.
- Tomatoes: Fresh and sliced, they give the pie its vibrant color and juicy flavor.
- Salt (for draining tomatoes): Helps draw out excess moisture to keep the pie from getting soggy.
- Whole grain mustard: Adds a subtle tang and depth beneath the tomato layers.
- Cheddar cheese, shredded: Sharp and melty, it boosts the savory richness.
- Mayonnaise: Adds creaminess and smooth texture to the filling.
- Sour cream: Brings a pleasant tang and moistness to the cheese mixture.
- Garlic powder: Introduces a gentle savory note without overpowering the fresh flavors.
- Salt & pepper: Essential for seasoning and balancing the taste.
- Parmesan cheese, shredded: Offers a nutty, salty topping that crisps up beautifully when baked.
- Fresh parsley, chopped: Provides a bright pop of color and freshness as a finishing touch.
How to Make Tomato Pie with Cheddar and Parmesan Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 450°F (230°C). Unroll the refrigerated pie crust and gently press it into a 9-inch pie dish, making sure to push it all the way up the sides. Crimp the edges if you like for a pretty finish. Prick the bottom of the crust several times with a fork to prevent puffing during baking. Then par-bake it for about 10 minutes until it’s just beginning to turn golden. This crucial step ensures your crust stays crisp under all that juicy tomato filling.
Step 2: Prepare the Tomatoes
While the crust is baking, slice your tomatoes evenly and layer them out on a paper or clean kitchen towel. Lightly sprinkle them with salt and let them rest for 10 minutes—this draws out extra moisture so your pie won’t be watery. Afterward, gently blot the tops of the tomato slices with another towel to remove any lingering dampness.
Step 3: Prepare the Filling
In a small bowl, combine the mayonnaise, sour cream, garlic powder, salt, pepper, half of the parmesan cheese, and the shredded cheddar cheese. Mix everything together until smooth and creamy. This luscious mixture will bind the tomatoes together and add a wonderful tangy creaminess to the pie.
Step 4: Assemble the Pie
Spread the whole grain mustard evenly over the bottom of the warm, par-baked crust. Next, layer half the tomato slices on top of the mustard, followed by spreading all of the cheese filling over the tomatoes. Add the remaining tomato slices as the top layer, creating a beautiful, colorful pie.
Step 5: Add Toppings and Bake
Sprinkle the remaining parmesan cheese and fresh chopped parsley over the top of your pie. Cover it loosely with foil to prevent excessive browning and bake at 350°F (175°C) for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and the crust turns a gorgeous golden brown. For an extra special finish, pop the pie under the broiler for 2 to 3 minutes to get that bubbly, lightly charred top.
Step 6: Cool and Serve
Once out of the oven, let your tomato pie cool for about 10 minutes. This resting period helps the filling set so it slices cleanly and holds together well. Serve warm, with extra fresh parsley sprinkled on top if you like, and watch how quickly this crowd-pleaser disappears.
How to Serve Tomato Pie with Cheddar and Parmesan Recipe
Garnishes
To enhance each slice, sprinkle with freshly chopped parsley or basil leaves for a bright herbal lift. A light drizzle of olive oil or a few cracked black pepper flakes can add a finishing touch that highlights the richness of the cheeses and freshness of the tomatoes.
Side Dishes
This tomato pie shines best when accompanied by simple, clean sides such as a crisp green salad, garlic-roasted vegetables, or a chilled cucumber salad. These sides balance the richness of the pie and keep the meal feeling fresh and light.
Creative Ways to Present
For a party or brunch spread, cut the pie into small squares and serve it alongside a charcuterie board, offering guests a bite-sized savory treat. You can also top each slice with a dollop of pesto or a sprinkle of toasted pine nuts for added texture and flavor excitement.
Make Ahead and Storage
Storing Leftovers
After enjoying your Tomato Pie with Cheddar and Parmesan Recipe, simply wrap any leftovers tightly in plastic wrap or store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making for a delicious next-day lunch or dinner option.
Freezing
If you want to save extra pie for later, it freezes very well. Wrap the cooled pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating
To reheat your tomato pie, place it on a baking sheet and warm it in a 350°F (175°C) oven for about 15-20 minutes until heated through and the crust regains its crispness. Avoid the microwave if possible to preserve the texture and flavor.
FAQs
Can I use homemade pie crust instead of store-bought?
Absolutely! A homemade crust will add a wonderful personal touch and can make the pie even more flavorful. Just be sure your crust is sturdy enough to hold the juicy tomato layers.
What type of tomatoes work best in this recipe?
Ripe, firm tomatoes like Roma or vine-ripened tomatoes are ideal as they are less watery and have a more concentrated flavor, which keeps the pie from becoming soggy.
Can I substitute other cheeses for cheddar or parmesan?
You can experiment with cheeses like mozzarella for creaminess or Asiago for another sharp note, but cheddar and parmesan create the perfect balance of richness and nutty flavor that this recipe is known for.
Is this recipe suitable for a vegetarian diet?
Yes! This Tomato Pie with Cheddar and Parmesan Recipe is naturally vegetarian since it contains no meat or animal-derived rennet if you choose vegetarian-friendly cheeses.
How long does it take to prepare this pie from start to finish?
The entire process, including prep and baking times, takes about 55 minutes, making it a relatively quick and impressive dish to pull together.
Final Thoughts
This Tomato Pie with Cheddar and Parmesan Recipe is one of those special dishes that feels like a warm hug at the end of a busy day. Simple ingredients come together to create a flavor-packed, comforting pie that’s sure to be a hit any time of the year. I encourage you to give it a try, share it with loved ones, and watch it become a beloved classic in your own kitchen.
Print
Tomato Pie with Cheddar and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: American
Description
This Tomato Pie recipe features a flaky refrigerated pie crust layered with juicy, salted tomatoes, tangy whole grain mustard, and a creamy mixture of cheddar cheese, mayonnaise, and sour cream. Topped with parmesan cheese and fresh parsley, it is baked to golden perfection for a delicious and satisfying savory pie perfect for any meal or gathering.
Ingredients
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 and 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. Prick the bottom of the crust several times with a fork to prevent puffing. Par-bake the crust for about 10 minutes, or until it starts to lightly brown. Remove from the oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
- Prepare the Tomatoes: While the crust is baking, slice the tomatoes. Lay the slices in a single layer on a paper towel or clean kitchen towel. Sprinkle lightly with salt to draw out excess moisture. Let sit for 10 minutes, then blot the tops of the tomatoes 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 of the parmesan cheese, and the shredded cheddar cheese. Stir until well mixed and creamy.
- Assemble the Pie: Spread the whole grain mustard evenly over the bottom of the pre-baked crust. Layer half the tomato slices over the mustard. Evenly spread the cheese mixture over the tomatoes. Add the remaining tomato slices on top.
- Add Toppings and Bake: Sprinkle the remaining parmesan cheese and chopped parsley over the top. Cover the pie loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake for another 10 minutes, or until the cheese is melted and the crust is golden brown. Optionally, broil on high for 2–3 minutes for a bubbly, lightly charred top.
- Cool and Serve: Remove the tomato pie from the oven and allow it to cool for about 10 minutes. Slice and serve warm, garnished with additional fresh parsley if desired.
Notes
- Salting the tomatoes before assembling helps remove excess moisture, preventing a soggy crust.
- You can use fresh or heirloom tomatoes depending on availability for more flavor variety.
- Adjust the amount of garlic powder and black pepper to your taste preference.
- Broiling at the end is optional but gives a nice bubbly and slightly charred cheese topping.
- Allow the pie to cool slightly to help it set and make slicing easier.
- This pie is best served warm but can also be enjoyed at room temperature.
