My youngest son got this recipe from a friend. His friend had this tomato pie in a restaurant in Maine. It was so good, his friend asked for the recipe and it was generously given to her. Since tomatoes are in season and we have lots of basil in our herb garden, we decided to give it a try. We adapted the recipe by cutting it in half and changing some of the proportion. Likewise, we used cheeses that are available in our local grocery store. This is the best savory pie I have tasted! It reminds me of bruschetta and margherita pizza. The combination of the smoked cheddar cheese and Swiss cheese and the crispy and flaky crust makes it even better. I enjoy every single bite of this tasty and delicious tomato pie. Yummy!

Cooking Tips for Tomato Pie

To make the best tomato pie, it’s crucial to use ripe, in-season tomatoes. Look for varieties like heirloom or vine-ripened for the sweetest flavor. Before adding tomatoes to your pie, slice them and lay them on a paper towel for about 15 minutes. This helps absorb excess moisture, preventing a soggy crust. For a deeper flavor, consider roasting your tomatoes with a little olive oil, salt, and pepper before adding them to the pie. This caramelizes their natural sugars and enhances their taste. When it comes to the crust, if you’re short on time, a pre-made crust works just fine, but if you have the chance, making your own is worth the effort. A homemade crust can add a flaky texture and buttery flavor that elevates the dish. Finally, let the pie cool for a few minutes before slicing. This allows the filling to set, making it easier to serve and enjoy.

Serving Suggestions

Tomato pie can be a versatile dish that fits into many meals. It’s great as a main course, but it also makes for a fantastic side dish at gatherings or barbecues. Serve it warm or at room temperature, and pair it with a simple green salad dressed in a light vinaigrette for a balanced meal. For an extra flavor boost, sprinkle some fresh basil or a drizzle of balsamic glaze over each slice just before serving. If you’re hosting a brunch, consider cutting the pie into smaller wedges and serving them alongside quiche or frittata for a delightful spread. Leftover pie can be enjoyed cold the next day, making it a perfect lunch option. Just reheat slices in the oven to restore some of the crust’s original crispiness. Whether it’s for a casual family dinner or a special occasion, tomato pie is sure to impress with its vibrant flavors.

Frequently Asked Questions

What can I substitute for buttermilk?

If you’re out of buttermilk, mixing a cup of milk with a tablespoon of vinegar or lemon juice works great. Let it sit for about five minutes before using it in the recipe.

How can I store leftover tomato pie?

Store any leftovers in an airtight container in the fridge for up to three days. You can reheat it in the oven to get that crust crispy again.

Can I make this pie ahead of time?

Yes, you can prepare the pie and assemble it a day in advance, just keep it covered in the fridge. Bake it just before serving for the freshest taste.

What type of tomatoes are best for this recipe?

Using ripe heirloom or vine-ripened tomatoes will give you the best flavor. They are naturally sweeter and juicier, which is perfect for this savory pie.

What are some good side dishes to serve with tomato pie?

A fresh green salad with a light vinaigrette pairs well, or you could serve it with a side of roasted vegetables. A simple garlic bread also complements the flavors nicely.

Savory Tomato Pie

Liza A

Savory Tomato Pie is an irresistible dish featuring a flaky crust filled with juicy tomatoes, fresh basil, and melted cheddar cheese. It's a delightful blend of flavors and textures that makes every bite a treat.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine American

Servings -8 servings

Calories 450 kcal

Ingredients

Crust

3 cups all-purpose flour
2 tbsp baking powder
2 tsp sugar
½ tsp salt
½ cup cold butter cut into small pieces
1 cup buttermilk

Filling

12 large fresh ripe tomatoes diced
1 ½ cups chopped fresh basil
1 tsp salt
2 cups grated cheddar cheese I used smoked cheddar cheese
2 cups grated Swiss cheese I used Emmentaler cheese
1/2 cup mayonnaise

Instructions

In a colander, combine diced tomatoes, chopped basil and a teaspoon of salt. Set aside and let drain for at least 15 minutes.
In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter into the dry ingredients and then gradually stir in buttermilk until dough forms.
Preheat oven to 400 degrees F. Place dough between sheets of wax paper and roll out into a circle that will fit into your pie pan, adding about 2 extra inches for the sides. (I used an 11-inch baking dish so I rolled out the dough into 13-inch circle.) Press dough into the pie pan, folding overhanging dough under itself along rim of the pie pan. Prick several holes in the bottom of the crust with a fork and then bake for 15 minutes or until crust is lightly browned.
Reduce oven temperature to 375 degrees F. Put tomato mixture in the pie pan.
Mix grated cheddar cheese, Swiss cheese and mayonnaise in a bowl. Spread over the tomato mixture. Bake for 20-25 minutes.
Serve warm and enjoy!

Notes

Recipe adapted from: The Burning Tree in Bar Harbor, Mount Desert Island, Maine

Nutrition

Calories: 450kcalCarbohydrates: 34gProtein: 14gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 600mgFiber: 2gSugar: 2g

Keyword cheese pie, savory pie, summer dish, tomato recipe, vegetarian

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