Tomato Pie

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Discover the ultimate Tomato Pie with layers of juicy tomatoes, creamy cheese, and a flaky crust. Perfect for a savory meal or side dish.

Prep Time20

Cook Time30

Total Time55

Course: Dinner

Keyword: Tomato Pie

Servings:

Calories: 423kcal

Ingredients

1 Store Bought Refrigerated Pie Crust
4-5 Tomatoes sliced
2 tablespoons Whole Grain Mustard
1 cup Cheddar Cheese shredded
½ cup Mayo
½ cup Sour Cream
¼ tsp Garlic Powder
Salt & Pepper to taste
½ cup Parmesan Cheese shredded
¼ cup Fresh Parsley chopped

Instructions

Prepare the Pie Crust: Preheat your oven to 450°F. Unroll the store-bought pie crust and place it into a 9-inch pie dish, pressing it into the bottom and up the sides. Crimp the edges if desired. Use a fork to poke holes in the bottom of the crust several times to prevent it from puffing up while baking. Par bake the crust for about 10 minutes, or until it starts to lightly brown. Remove from the oven and let it cool slightly. Lower the oven temp to 350°F.
Prepare the Tomatoes: While the crust is baking, slice the tomatoes. Lay them out on a paper towel or clean kitchen towel and sprinkle lightly with salt. This helps to draw out excess moisture from the tomatoes. Let them sit for about 10 minutes, then blot the tops with another paper towel to remove the moisture.
Prepare the Filling: In a small bowl, mix together the mayo, sour cream, garlic powder, salt, and pepper, ¼ cup of parmesan cheese and cheddar cheese until combined.
Assemble the Pie: Spread the mustard evenly over the bottom of the pre-baked pie crust. Layer half of the tomato slices evenly on top of the mustard mixture. Next pour in the cheese mixture and spread out evenly inside the pie crust.
Top and Bake: Layer on the remaining tomatoes then sprinkle the monterey cheese and chopped parsley evenly over the top of the pie. Cover with foil then bake the pie in the preheated oven for 20 minutes, then uncover and bake for an additional 10 minutes or until the cheese is melted and bubbly, and the crust is golden brown. (Continue by broiling on high for 2-3 minutes if you prefer a bubbly, charred topping)
Cool and Serve: Once baked, remove the pie from the oven and allow it to cool slightly for about 10 minutes. Slice and serve warm, garnished with additional fresh parsley if desired.

Notes

Storage and Reheating Instructions:

To store your Tomato Pie, simply cover it tightly with plastic wrap or transfer it to an airtight container and pop it into the fridge. It will keep well for up to 3 days or you can freeze it for up to 2 months.

Reheat in the oven at 350°F for about 10-15 minutes until warmed through. This helps to keep the crust nice and crispy. Avoid using the microwave, as it can make the crust soggy.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

You can assemble the entire pie the day before you plan to bake it. Just cover it with plastic wrap and store it in the refrigerator. When it’s time to cook, remove the pie from the fridge and let it sit at room temperature for about 15-20 minutes while you preheat the oven. Then, bake as directed.

Substitutions & Variations

Crust: While a store-bought crust is convenient, you can certainly use a homemade pie crust if you’re feeling ambitious.
Cheese: Feel free to experiment with different cheeses. Mozzarella, Gruyère, or Gouda would all be delicious. For a little extra zing, try adding some blue cheese crumbles or feta.
Herbs: Swap out the parsley for fresh basil, thyme, or oregano. A mix of herbs can also be wonderful.
Spice it Up: If you like a bit of heat, add some red pepper flakes or a dash of hot sauce to the filling mixture.

Helpful Cooking Notes

Choosing the Right Tomatoes: For the best Tomato Pie, choose tomatoes that are ripe but firm. Overly ripe tomatoes can release too much moisture, making the pie soggy. Slicing the tomatoes and letting them drain on paper towels is an important step to prevent excess liquid from seeping into the crust.
Preventing a Soggy Bottom: The key to avoiding a soggy pie is in the prep. Pre-baking the crust helps to form a barrier so that it doesn’t absorb too much moisture from the filling. Drawing out the moisture from the tomatoes with salt and blotting them dry is another essential step.
Getting the Perfect Crust: If you find that your crust edges are browning too quickly during baking, cover them with a pie shield or some aluminum foil to prevent burning while the rest of the pie.

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