Description
This delicious Tomato Pie Recipe features a flaky pre-baked pie crust layered with juicy, salted tomato slices, a creamy cheese mixture of cheddar, parmesan, mayonnaise, and sour cream, all topped with fresh parsley and baked until golden brown. It’s a perfect savory pie that’s great for lunch, dinner, or brunch.
Ingredients
Scale
Pie Crust
- 1 store bought refrigerated pie crust
Tomatoes
- 4-5 tomatoes, sliced
- Salt (for draining tomatoes)
Filling
- 2 tablespoons whole grain mustard
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- 1/2 cup parmesan cheese, shredded (divided usage)
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Pie Crust: Preheat your oven to 450°F (230°C). Unroll the refrigerated pie crust and fit it into a 9-inch pie dish, pressing it into the bottom and sides. Crimp the edges as desired. Prick the bottom of the crust several times with a fork to prevent puffing.
- Par-bake the Crust: Bake the crust for about 10 minutes until it starts to lightly brown. Remove from oven and let it cool slightly. Reduce the oven temperature to 350°F (175°C).
- Prepare the Tomatoes: While the crust is baking, slice the tomatoes into even slices. Lay them in a single layer on a paper towel or clean kitchen towel. Lightly sprinkle with salt to draw out excess moisture and let them sit for 10 minutes. Blot the tops with a paper towel to remove additional moisture.
- Prepare the Filling: In a small bowl, combine mayonnaise, sour cream, garlic powder, salt, pepper, 1/4 cup parmesan cheese, and shredded cheddar cheese. Mix until creamy and well combined.
- Assemble the Pie: Spread the whole grain mustard evenly over the bottom of the pre-baked crust. Layer half of the tomato slices on top of the mustard. Spread the cheese mixture evenly over the tomatoes, then add the remaining tomato slices on top.
- Add Toppings and Bake: Sprinkle the remaining parmesan cheese and chopped parsley over the top. Cover the pie loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and the crust is golden brown.
- Optional Broil: For a bubbly, lightly charred top, broil the pie on high for 2–3 minutes cautiously watching to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool for about 10 minutes. Slice and serve warm, garnished with additional fresh parsley if desired.
Notes
- Salting the tomatoes is essential to remove excess moisture and prevent the pie from becoming soggy.
- Use ripe but firm tomatoes for best results.
- Pre-baking (par-baking) the crust keeps it from getting soggy during baking.
- If you don’t have whole grain mustard, Dijon or yellow mustard can be used as alternatives.
- Broiling is optional but adds a nice golden and bubbly finish to the pie.
- Let the pie cool before slicing to help it set and hold shape.
