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
Scale
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.
