This summer tomato pie has completely won me over.
After another round of wrestling with pie crust, I didn’t exactly come out a champion — but the proof is in the tasting. What I ended up with is basically a summer tomato pizza reimagined as a pie: a flavorful cheddar-and-herb crust, ripe juicy tomatoes, and a rich, creamy, cheesy topping that bakes up golden and crunchy.
Lacy has been making a version of tomato pie for years, and she’s been telling me about it for ages. For some reason I resisted — recipes that don’t immediately grab me sometimes sit on the back burner until they finally click. This one finally clicked.
My take includes a sharp cheddar herb crust — packed with cheddar, basil, oregano, chives, rosemary and a touch of garlic powder. The crust adds a savory, fragrant base that sets this pie apart.
Layered sliced tomatoes come next, followed by a mixture of sharp cheddar, fontina and parmesan, combined with mayonnaise, herbs and breadcrumbs. The filling bakes until it’s bubbling and golden — think white pizza flavors turned into a pie, with a satisfyingly crisp top.
YES.
This recipe uses a fair amount of mayonnaise. If you’re not a mayo fan, I understand — but here it helps bind the cheeses and breadcrumbs into a silky mixture that holds the topping together without getting watery. I don’t recommend swapping in yogurt or another watery substitute; avocado mayo works well if you prefer that. If you choose to omit mayo entirely, consider increasing the cheese so the topping still has richness and texture.
The result is ridiculously flavorful — more than I expected. The filling has the savory creaminess of a white pizza, and the tomato slices bring bright summer freshness. It’s a great weeknight dinner or a dish to serve for a casual gathering.
People I wasn’t sure would be fans — including my mom and Eddie — both loved it. Eddie even helped himself to a large slice “accidentally on purpose” and couldn’t stop eating it.
Serve the pie with a simple greens salad and a chilled glass of wine. It’s rich and indulgent, so a little slice goes a long way. Leftovers keep well in the fridge after cooling to room temperature.
Summer Tomato Pie
Tomato Pie with a Cheddar Herb Crust
Ingredients
Cheddar Herb Crust
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried chives
- ¼ teaspoon dried rosemary
- 1 large egg, lightly beaten
- ½ teaspoon white vinegar
- ¼ cup ice cold water
- 10 tablespoons cold unsalted butter, cut into pieces
- ⅔ cup freshly grated sharp cheddar cheese
Filling
- 4 to 5 large tomatoes, cut into ½ inch slices
- Pinch of salt
- 1 teaspoon sugar
- Freshly ground black pepper
- 1 cup mayonnaise
- 1 garlic clove, minced
- ½ cup freshly grated sharp cheddar cheese
- ½ cup freshly grated fontina cheese
- ¼ cup freshly grated parmesan cheese
- ½ cup bread crumbs (panko or fine crumbs)
- 2 tablespoons chopped chives
Instructions
Cheddar Herb Crust
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Add the flour, sugar and salt to a food processor and pulse until combined. Add the garlic powder and dried herbs and pulse again. In a small bowl, whisk the egg, vinegar and water. Add the cold butter pieces and cheddar to the food processor and pulse until coarse crumbs form. Sprinkle the egg mixture over the flour and pulse until the dough comes together.
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Remove the dough, shape with your hands, wrap in plastic and refrigerate for 30 minutes.
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Preheat the oven to 400°F (after the dough has chilled).
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Roll the dough into a 12-inch circle for a 9-inch pie plate. Fold and transfer it to the plate, trim excess, and crimp or decorate the edges as desired.
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Line the crust with parchment and fill with pie weights or dried beans. Bake for about 15 minutes until lightly golden. Remove and let cool slightly.
Filling
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Slice the tomatoes and arrange them on a towel. Sprinkle with a pinch of salt and cover with another towel for about 15 minutes to draw off excess moisture.
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Layer the tomato slices in the baked pie crust in two or three layers (no more than three). Sprinkle with sugar and freshly ground black pepper.
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In a bowl, mix the mayonnaise, minced garlic and the three cheeses. Season with salt, pepper and the chopped chives. Spread this mixture evenly over the tomatoes and top with bread crumbs.
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Bake for 25 to 30 minutes, until the top is golden. Let the pie rest at least 20 minutes before serving. It’s delicious hot or cold; refrigerate leftovers once cooled to room temperature.
Did you make this recipe?
Share your photos and tag the original creator if you’re posting on social media. Enjoy the tomato bounty!
I’m officially very into savory pies this season.