Tuesday, August 18, 2009

Tomato Pie

I made this as part of the What's Cooking Ingredient Challenge. I had my eye on this recipe for a while, and once again because of this challenge I was give the push to make it. It was incredible. I was unable to get my hands on homegrown tomatoes. But at $5 a pound I used heirloom tomatoes. I wanted to make sure I had a good quality tomato for this. My only problem was my bottom crust didn't cook all the way. Next time I will bake the bottom crust for a little while before piling in everything.

Adapted from Bakin' and Eggs, who adapted if from Christ Church Cooks


1 double 9-inch pie crust (homemade or Pillsbury)
4-5 tomatoes, sliced
1/4 cup fresh basil, chopped
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
3/4 cup mayonnaise
1-2 large garlic cloves, minced
salt and pepper, to taste
crumbled bacon


Preheat oven to 400 degrees.

Mix together cheeses, mayonnaise, garlic and salt and pepper in a bowl. Set aside.

Line a 9-inch pie pan with one pie crust, trimming sides if necessary. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread (or dollop) half of the cheese mixture over tomatoes and basil.

Repeat another layer of tomato, basil and cheese. Place second crust over the top of the pie and prick with a fork.

Bake for about 40-50 minutes, or until crust is golden brown. Check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown.

Cool, slice and serve with crumbled bacon on top.

Yield: 6-8 servings


  1. I love savory pies. Yours looks fabulous with the flaky dough.

    Check my version with sun gold cherry tomatoes at http://www.phamfatale.com/id_66/title_Tartelette-Feuillete-aux-Tomates-Cerises-et-3-Pestos-3-Pesto-Caramelized-Cherry-Tomato-Tartlet/

  2. I have a ton of homegrown tomatoes sitting in my kitchen right now, I'll have to try this!

  3. Your crust looks so nice and flaky. Sounds delish!

  4. Glad you enjoyed the tomato pie. I've had to adjust the original baking recommendation quite a lot to get this pie to cook correctly. The original instructions said 20 minutes at 350 and I always ended up cooking it for at least an hour. I haven't had a problem with the bottom crust but I am interested in trying to pre-cook it a bit. I think I'll try that next time I make this.

    Thanks for trying out my recipe!

  5. I don't like tomatoes but this looks great! I might have to try it anyway.