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
Scale
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.
