Tomato Pie

1 h 30 min | intermediate

Baked tomato pie in a white fluted pie dish, with a crimped golden crust and browned, bubbly cheese filling topped with overlapping tomato slices and chopped herbs; whole tomatoes sit blurred in the background on a light wooden table.

Recipe by Eunice Published Aug 1, 2025

Prep Time	Cook Time	Total Time
35 min	55 min	1 h 30 min

Rate/Review

Introduction

This savory Southern tomato pie is peak-summer comfort. It has a flaky butter crust piled with well-drained ripe tomatoes under a tangy three-cheese mayo and Greek yogurt topping, bright with Dijon, garlic, basil, and thyme. I mean, what else can I say after that? More please!

This is one of my go-to's for Easter and Mother's day. I mean it's perfect for brunch, backyard cookouts, or potlucks. The pie slices clean like a boss, tastes like a pizzeria met a quiche, and stays bold and juicy without a soggy bottom.

Close-up of a slice of tomato pie on a white plate, showing a flaky golden crust, creamy cheese filling, and baked tomato rounds on top sprinkled with chopped herbs; the rest of the pie is blurred in the background.

How to Make Tomato Pie

Prep mode (keeps screen awake)

Make the pie dough

Whisk flour and salt in a bowl, then cut in the cold cubed butter with a pastry cutter until pea-sized bits remain.
Drizzle in ice water 1 tablespoon at a time, tossing until the dough clumps when squeezed but is not wet.
Press into a disk, wrap, and chill 30 minutes so the gluten relaxes and the butter stays cold.
Drain the tomatoes like you mean it

Slice, seed, and lay tomatoes on a paper towel-lined sheet, sprinkle evenly with the 1/2 teaspoon salt, and let them drain 30 minutes.
Blot tops dry to remove surface moisture because wet tomatoes make soggy pie.
Preheat and prep the pan

Heat the oven to 400 F and set a rack in the lower third for strong bottom heat.
Lightly butter a 9-inch pie dish for insurance against sticking.
Roll and dock the crust

On a lightly floured wooden board, roll the chilled dough to a 12-inch circle.
Fit into the pie dish, trim to a 1-inch overhang, fold under, and crimp firmly for structure.
Prick the base with a fork to prevent puffing.
Par-bake for a crisp base

Line with parchment, fill with pie weights or dried beans, and bake 15 minutes.
Remove weights and parchment, bake 5 minutes more to dry the bottom.
Brush the warm crust base with a thin layer of beaten egg, then return to the oven 2 minutes to set a moisture barrier.
Mix the creamy cheese filling

In a bowl, combine mayonnaise, Greek yogurt, Dijon, sharp white cheddar, Monterey jack, Parmesan, basil, thyme, onion, garlic, and black pepper.
Taste and adjust salt gently because the cheeses carry plenty of seasoning.
Layer with intention

Pat tomato slices one more time, then lay a snug single layer over the crust.
Spread half the cheese mixture over the tomatoes without smashing the layer.
Add a second tomato layer and the remaining cheese mixture, finishing with a few neat tomato slices on top.
Shield and bake

Cover the crimped edges with foil to prevent over-browning.
Bake at 400 F for 30 to 35 minutes until the top is golden and bubbling and the center registers hot.
Rest and slice cleanly

Let the pie cool at least 20 minutes so the filling sets and slices hold.
Use a sharp, honed knife and wipe between cuts for tidy wedges.

Baked tomato pie in a white fluted pie dish with a crimped golden crust and browned cheese filling, topped with rounds of roasted tomato and sprigs of fresh thyme; whole tomatoes on the vine are blurred in the background on a rustic white table.

Substitutions

Monterey Jack -> Low-moisture mozzarella: Swapping Jack for mozzarella keeps the melt and stretch while staying in the same mild, white-cheese lane, and it tightens the filling a touch for cleaner slices.
Half the mayo -> Whole-milk ricotta: Ricotta lightens the richness without losing creaminess, and it brings a gentle, milky sweetness that loves ripe tomatoes.
Dijon mustard -> Calabrian chili paste: A teaspoon of Calabrian chili gives gentle heat and a fruity kick that plays beautifully with basil and cheddar for a saucy New York-Italian vibe.

Slice of tomato pie on a white plate, showing a flaky crimped crust and creamy cheese filling with tomato slices baked on top; the remaining pie sits blurred in the background with a few herb flecks scattered on the plate.

Tips

Choose drier tomatoes: Plum or heirloom varieties with meaty flesh release less water, which means a crisper base and less weeping after slicing.
Add a cheese barrier: Scatter 2 tablespoons of grated Parmesan directly on the par-baked crust before layering tomatoes to create a salty, protective seal against moisture.
Season in layers: A tiny pinch of salt and black pepper on each tomato layer wakes up flavor without turning the filling watery.
Keep everything cold until the bake: A chilled crust and cool filling help prevent butter melt-out and ensure flakiness, so assemble quickly and bake promptly.
Control browning like a pro: Foil the rim from the start, then peek at 25 minutes and remove the foil only if the edge needs more color.
Sneak in smoky depth: A small pinch of smoked paprika in the cheese mixture adds warmth without stealing the tomato’s spotlight.
Smart storage: Cool completely, then store slices in glass containers with a paper towel underneath to keep the crust from softening.

Nutrition Facts ^*

Energy	413	kcal
Protein	13	g
Total Fat	31	g
Carbohydrates	21	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I prevent a soggy bottom?: Drain and blot the tomatoes thoroughly, par-bake the crust, and brush with egg to seal; a quick sprinkle of Parmesan on the crust adds an extra barrier.
My crust shrinks during par-bake, what went wrong?: Warm dough or under-rested dough is the usual culprit, so chill the lined pan 15 minutes before baking and use pie weights that reach the rim.
Can I make this ahead?: Bake it fully, cool, and refrigerate up to 24 hours, then reheat at 350 F on a sheet pan for 20 minutes; assembling ahead with raw tomatoes can make it watery.
Can I use store-bought crust?: Yes, just dock and par-bake as directed since the crisp barrier is non-negotiable for a clean slice.
Can I add protein like bacon or prosciutto?: Crisp and drain it well, then fold into the cheese mixture so it stays crisp and does not create moisture pockets.
Why is my filling loose when I slice?: It likely needed more rest time after baking or the tomatoes were not drained enough; give it a firm 20 to 30 minute rest before cutting.

Serving Suggestions

I like to serve this with a peppery arugula salad and a drizzle of good olive oil to balance the creamy richness and let the tomatoes sing.

For a Latin, Hispanic twist, fold a spoon of sofrito into the cheese mixture next time and finish the slices with fresh basil and a crack of black pepper. Trust me, you family and guests will be asking for seconds.

Reviews

Dana Myers, Columbus: I've made this tomato pie twice now and it came out really good both times 😍 One little switch that my mom always did was to sprinkle a bit of parm right on the crust before adding the tomatoes 🧀 I did that this time and still followed the rest as written, including draining the tomatoes well and covering the edges with foil for the first part of baking 🙂 So so tasty! — 5 ★

Eunice: Love that tweak, Dana; a little parm on the crust is a smart way to add extra savory flavor and help protect it from juicy tomatoes.
Judith, Pembroke Pines: its really good but mine got kinda watery even though i did everything the same and let it sit for 20 mins. — 4 ★

Eunice: Judith, watery tomato pie usually means the tomatoes needed a longer drain (and a quick blot) before filling. I’m glad you liked the flavor!