Tomato Pie

At the peak of summer, whether you stocked up at the farmers' market or have a bumper crop in the garden, this tomato pie is one of the tastiest ways to make your bounty shine. It's a total show-stopper that starts with your favorite pie crust (store-bought or homemade pie crust both work well), and is layered with a cheesy, herby filling and beautiful slices of vine-ripened tomatoes. The result is one of the creamiest, dreamiest savory pies you'll ever taste.

Do you have to use a homemade pie crust for tomato pie?

It's impossible to beat a flaky homemade pie crust, but if you're in a rush, a store-bought crust will work. Be sure to choose a pie crust, rather than puff pastry, which is more delicate and may not be able to hold up all of the dense filling and juicy tomatoes.

Does tomato pie taste like pizza?

Not exactly. This pie is made with a tender, flaky pie crust rather than a chewy, bready dough. The filling, which is made with cheddar, blue cheese, mayo, and herbs, has a richer flavor than most pizzas. The pie may have all the basic elements of a homemade pizza, but it doesn't quite taste the same as your favorite pizza recipes.

What should you serve with tomato pie?

Serve slices of cheesy tomato pie with a fresh, summery side dish like tomato, cucumber, and feta salad, sautéed asparagus, or grilled zucchini.

What kind of cheese do you use in tomato pie?

Many tomato pie recipes call for melty cheeses like mozzarella, cheddar, monterey jack, or gruyère. This recipe calls for a combination of sharp cheddar and tangy, creamy blue cheese crumbles. The cheddar melts nicely to hold the filling together while the blue cheese adds a surprising and bold flavor that complements sweet tomatoes.

What types of tomatoes are best for tomato pie?

Choose ripe, medium-sized tomatoes for homemade pie. Heirloom tomatoes in a rainbow of colors look especially pretty!

Why is my tomato pie runny?

Fresh summer tomatoes can emit a lot of water when cooked to avoid a runny filling, remove as much liquid as possible before adding them to your baked crust. After you slice the tomatoes, remove as many of the watery seeds as you can then sprinkle the slices with salt and let them sit for about half an hour before patting them dry and cooking. Adding a sprinkle of cornmeal to the bottom of the crust before the filling is also a good trick to catch any juices that can make the crust soggy.

Do you eat tomato pie hot or cold?

Tomato pie can be served at any temperature. You can make it a day in advance, refrigerate the pie, and serve it cold for breakfast the next morning or bake it just before dinner and serve it warm or at room temperature. It also travels well for picnics and potlucks.

Just be sure to let the pie cool before slicing it so the filling firms up for pretty, sliceable pieces that don't fall apart. If you must serve it hot, let the pie cool completely, slice it, and then reheat the slices in the microwave for 15 to 20 seconds.

Can you make tomato pie ahead of time?

Tomato pie is best eaten the day it's baked. The longer those juicy tomatoes sit in the crust, the softer it will get. If needed, you can cover the pie tightly with plastic wrap and refrigerate it for up to two days.