The Tomato Pie with Cheddar, Parmesan, and Mustard Recipe is a vibrant, savory dish that perfectly captures the essence of fresh summer tomatoes paired with a rich, cheesy filling and a tangy mustard kick. This pie is a wonderful harmony of textures and flavors, where the flaky crust cradles juicy tomato slices, sharp cheddar, and creamy Parmesan, all brought together with a luscious mayonnaise and sour cream base. It’s a delightful crowd-pleaser that feels both rustic and special, perfect for sharing with friends or enjoying as a comforting lunch or dinner. Once you try this Tomato Pie with Cheddar, Parmesan, and Mustard Recipe, it’s sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for creating a pie bursting with flavor, texture, and visual appeal. Each component plays a vital role, from the tangy sharpness of cheddar and Parmesan cheeses to the subtle heat from whole grain mustard that elevates the entire dish.
- Refrigerated pie crust: The easy base that delivers a buttery, flaky foundation for the filling.
- Tomatoes: Fresh and juicy, they bring bright acidity and beautiful color to the pie.
- Salt: Used strategically to drain excess moisture from tomatoes, keeping the crust from getting soggy.
- Whole grain mustard: Adds a subtle tang and slight texture contrast that complements the cheese wonderfully.
- Cheddar cheese: Sharp and melty, it provides a rich flavor and creamy texture.
- Mayonnaise: Gives the filling a smooth, luscious body with a slight tang.
- Sour cream: Adds richness and a gentle creaminess that balances the acidity of the tomatoes.
- Garlic powder: A pinch enhances the overall flavor without overpowering the other ingredients.
- Salt & pepper: Essential for seasoning the filling perfectly.
- Parmesan cheese: Brings a nutty, salty finish that browns beautifully on top.
- Fresh parsley: Provides brightness and a fresh herbal note to finish the dish.
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). Unroll the refrigerated pie crust and press it carefully into a 9-inch pie dish, ensuring it fits snugly up the sides. Use a fork to prick the bottom a few times; this simple tactic keeps the crust from puffing up during baking. Par-bake the crust for about 10 minutes until it is just starting to brown. This step is crucial because it creates a sturdy, crisp base to hold all the delicious filling without becoming soggy.
Step 2: Prepare the Tomatoes
While the crust bakes, slice 4 to 5 fresh tomatoes. Lay the slices in a single layer on a paper towel or clean kitchen towel and sprinkle lightly with salt. This small but mighty step draws out excess moisture, preventing your pie from becoming watery. After 10 minutes, blot the tomatoes gently to remove even more moisture, making the filling perfectly balanced and juicy without sogginess.
Step 3: Prepare the Filling
In a mixing bowl, combine 1 cup of shredded cheddar cheese, 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 teaspoon garlic powder, salt, pepper, and a quarter cup of shredded Parmesan cheese. Stir everything together until it forms a creamy, luscious mixture that will bind the tomatoes and add heaps of flavor to the pie.
Step 4: Assemble the Pie
Start by spreading 2 tablespoons of whole grain mustard evenly on the bottom of your par-baked crust. This tangy layer is the secret star, adding a mild kick beneath the tomatoes. Next, layer half of your drained tomato slices over the mustard, then spread the creamy cheese mixture on top. Finally, add the remaining tomato slices to crown the filling, creating a beautiful stacked effect.
Step 5: Add Toppings and Bake
Sprinkle the remaining Parmesan cheese and 1/4 cup of freshly chopped parsley over the top for a burst of flavor and a gorgeous finish. Cover the pie loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and return the pie to the oven for another 10 minutes until the cheese melts and the crust turns a gorgeous golden brown. For an extra special touch, broil on high for 2 to 3 minutes to achieve a bubbly, lightly charred top that will impress every slice-eater.
Step 6: Cool and Serve
Once baked, let the pie cool for about 10 minutes to allow the filling to set slightly. Slice and serve warm, garnished with additional fresh parsley if you like. This tomato pie is best enjoyed with a warm flaky crust and that perfect balance of juicy tomatoes, sharp cheeses, and the mustard’s gentle zing.
How to Serve Tomato Pie with Cheddar, Parmesan, and Mustard Recipe
Garnishes
Fresh parsley is a natural choice for garnishing, adding a burst of color and fresh herbaceous notes to complement the rich cheese. A light drizzle of good olive oil or a sprinkle of flaky sea salt right before serving can elevate the flavors beautifully.
Side Dishes
Keep your meal balanced by pairing this tomato pie with crisp green salads, perhaps a simple arugula salad tossed with lemon vinaigrette to cut through the richness. A bowl of chilled cucumber salad or roasted vegetables also makes an excellent side for a well-rounded plate.
Creative Ways to Present
For gatherings, serve the pie sliced into small squares as an appetizer, displayed on a wooden board with sprigs of fresh herbs. You can even experiment with mini tart pans for individual servings, making the Tomato Pie with Cheddar, Parmesan, and Mustard Recipe a delightful party treat!
Make Ahead and Storage
Storing Leftovers
Leftover tomato pie can be stored covered in the refrigerator for up to 3 days. Keeping it wrapped tightly helps preserve moisture and flavor, so each serving tastes just as good as the first.
Freezing
This pie freezes well if you want to prepare it in advance. Wrap it tightly with plastic wrap and aluminum foil before placing it in the freezer. When you’re ready, thaw it overnight in the fridge for best results.
Reheating
To reheat, bake the thawed or refrigerated pie at 350°F (175°C) for about 15 minutes until warmed through and crisp on the outside. You can also use a microwave in a pinch, but the oven preserves the delightful crust texture best.
FAQs
Can I make this pie with homemade pie crust?
Absolutely! A homemade pie crust adds a personal touch and can be tailored to your preferred thickness and flavor, but the refrigerated crust works wonderfully for convenience without sacrificing taste.
What type of tomatoes work best in this recipe?
Firm, ripe tomatoes such as Roma or heirloom varieties are ideal because they hold their shape well and offer bright, balanced acidity perfect for the pie.
Can I substitute the cheeses?
While cheddar and Parmesan provide a wonderful flavor combo, you can experiment with other hard cheeses like Gruyère or Asiago for a different but equally delicious twist.
Is it possible to make this recipe vegan?
For a vegan version, use a plant-based crust, vegan cheeses, and mayonnaise alternatives. Keep in mind flavors and textures will differ, but the concept remains delicious.
How long does the pie stay fresh after baking?
For the best taste and texture, enjoy your tomato pie within 2 to 3 days of baking. Beyond that, it may start to lose its crispness and freshness.
Final Thoughts
This Tomato Pie with Cheddar, Parmesan, and Mustard Recipe is truly one of those dishes you’ll want to keep making season after season. It strikes the perfect balance between lovely fresh tomatoes and decadent cheese with a hint of mustard that lingers delightfully on the palate. Easy to prepare and irresistibly tasty, this recipe is a culinary hug that’s perfect for sharing with family and friends. Trust me, once you try it, it will quickly become a cherished favorite on your recipe list.
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Tomato Pie with Cheddar, Parmesan, and Mustard Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A savory Tomato Pie featuring a flaky pie crust layered with fresh tomatoes, creamy cheese filling, and a blend of whole grain mustard and herbs, baked to golden perfection. Perfect as a summer appetizer or light meal.
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 into 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: 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 1/4 cup 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.
- Optional Broiling: For a bubbly, lightly charred top, broil on high for 2–3 minutes, watching carefully to prevent burning.
- 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 helps remove excess water, preventing a soggy pie crust.
- Pre-baking the crust ensures a crisp bottom.
- Broiling at the end is optional but enhances the appearance and flavor.
- Use ripe but firm tomatoes for best results.
- Store leftovers covered in the refrigerator and consume within 2 days.
