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Tomato Pie

This savory pie is the best of summer. Ripe, in season tomatoes seasoned with fresh herbs sit in a flaky crust with a cheesy topping. What's not to love?

Course Main Course, Side Dish, vegetarian
Keyword tomato
Servings 8 servings
Author Christina Shoup


  • 1 9" pie dough
  • 3-4 medium tomatoes thickly sliced
  • handful cherry tomatoes sliced in half
  • 2 tbsp fresh basil julienned
  • 1/4 cup chives minced
  • 2 cups sharp cheddar shredded
  • 1/4 cup mayo
  • 2 scallions thinly sliced
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper


  1. Roll out pie dough into 9" pie dish and prick all over with fork. Line pie dough with parchment paper and fill with dry beans or pie weights.  Bake at 375° for about 20 minutes. Remove parchment paper and beans and bake for another 5 minutes, or until golden.

  2. While crust is baking, prepare the tomatoes by giving them a gentle squeeze to remove some seeds and juices. Place tomatoes on a baking rack and salt both sides.  Let sit while you prepare the topping.

  3. For the topping: Combine cheese, mayo, scallions, garlic powder, and cayenne in a small bowl. Set aside.

  4. Lay the drained tomatoes in the pie shell, overlapping as needed.  Fill in gaps with cherry tomato halves. Sprinkle herbs evenly over tomatoes.

  5. Gently dollop cheese/mayo mixture on top of seasoned tomatoes and press lightly.

  6. Bake at 375° for 20-30 minutes, or until cheese is bubbly and golden brown. Let sit for 10 minutes before slicing. Best served warm or room temperature.