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Southern-Style Tomato Pie

One of the saddest things about the end of summer is the end of tomatoes that are bursting with flavor. I can hardly bring myself to buy grocery store tomatoes during the off-season because they are so far removed from the real thing.

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We have enjoyed a great tomato season here in Charlotte and my window has been lined with big juicy farmers market tomatoes all summer long. I’ve been eating them every ways possible…tomato and mayo sandwiches, sliced with salt, caprese salads and most recently, tomato pie. I can’t let a summer pass without making this Southern specialty.

Tomato Pie Baked

Tomato pie is a savory, cheesy pie that features layers of tomatoes, sweet onions, cheese and basil.

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You start by pre-baking a pie crust and then forming your layers.

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The cheese is a mix of gruyere, parmesan, greek yogurt and mayo and the gruyere totally makes the pie.

tomato pie

I can’t even explain to you how delicious this mix of ripe tomatoes, fresh basil and rich cheese tastes. Tomato pie is something to be experienced! I’ve tried a few recipes for tomato pie, featuring different types of cheeses, double v. single crusts, different herb combos, etc. This summer I’ve been loving the single crust tomato pie featuring packed with lots of fresh basil.

Here’s the recipe!

Southern-Style Tomato Pie
(Recipe adapted from Southern Living)

Ingredients:

1 refrigerated or homemade pie crust

2 1/4 pounds assorted heirloom tomatoes, thinly sliced (4-5)
1 teaspoon kosher salt, divided
1 sweet onion, chopped
1 tablespoon olive oil
1/4 cup chopped basil
1/2 cup grated Gruyère cheese
1/2 cup grated Parmigiano-Reggiano cheese
3 tablespoons light mayo
3 tablespoons plain greek yogurt

Directions:

Preheat oven to 425. Line a baking sheet with foil. Place dough into a 9-inch pie plate and then line pie crust with aluminum foil. Place dried beans or pie weights on top of the aluminum foil and then place the prepared pie crust on the baking sheet.

Bake at 425 for 20 minutes and then remove from oven and reduce oven temperature to 350 degrees.

While the pie crust is baking, place sliced tomatoes in a single layer on paper towels, sprinkle with salt and let stand. While the tomatoes are standing, saute the sweet onion with olive oil and a little salt over medium heat until lightly browned and softened, about 8-10 minutes.

In a medium bowl, prepare cheese mixture. Stir together cheeses, mayo, plain greek yogurt and salt to taste.

To assemble the pie, pat the tomatoes dry with a paper towel and then layer tomatoes, onions and basil and then top it all off with the cheese mixture.

Bake at 350 for 25-35 minutes, or until lightly browned. This will depend on your oven. If your pie crust starts to brown too much, cover it with foil.

Let cool for at least 15 minutes before serving.

{ 24 comments… add one }
  • 1
    Dani @ Dani California Cooks September 15, 2015, 1:10 am

    I love the idea of a savory pie!! This is almost like a deep dish pizza… can’t go wrong with that!

    • 2
      Jen September 15, 2015, 9:40 pm

      It is! Tomato and cheese are a combination that’s pretty hard to beat!

  • 3
    Mattie @ Comfy & Confident September 15, 2015, 8:30 am

    This is like a pizza pie, literally! I love this idea… my husband would be so excited if I made this for him.

    • 4
      Jen September 15, 2015, 9:42 pm

      Let me know what you think if you try it! It’s pretty hard to go wrong with this!

  • 5
    Sara @ Oats & Rows September 15, 2015, 9:22 am

    Mmmm this looks so delicious!! I love gruyere cheese….especially on pizza! I will have to try this recipe.

    • 6
      Jen September 15, 2015, 9:43 pm

      It’s pretty perfect in tomato pie, too! Hope you like it!

  • 7
    Judith September 15, 2015, 9:23 am

    Looks delish! Nothing like a southern tomato pie! how many layers of tomato/onion/basil did you have before you added the cheese mixture?

    • 8
      Jen September 15, 2015, 9:31 am

      I think I did three.

      • 9
        Judith September 15, 2015, 9:34 am

        Perfect! Thanks!!

  • 10
    Julie @ Running in a Skirt September 15, 2015, 9:33 am

    Oh my! I just went to the Farmer’s Market this weekend and they told me they’d still have heirlooms until the first frost. I’m totally going back to make this. YUMMY!

    • 11
      Jen September 15, 2015, 9:45 pm

      That’s good news! I so don’t want tomato season to end. Hope you enjoy!

  • 12
    Lindsay September 15, 2015, 10:32 am

    This was just added to my “must-make” list. Yum!!!!

    • 13
      Jen September 15, 2015, 9:46 pm

      Happy to hear it! Enjoy!

  • 14
    Sarah September 15, 2015, 2:15 pm

    Never heard of tomato pie before! Also, that sign is awesome.

    • 15
      Jen September 15, 2015, 9:48 pm

      Haha! I know! Maybe that’s why they’re so good.

  • 16
    Liz September 15, 2015, 2:46 pm

    I lurk but never comment but must say that I LOVE tomato pie! I’m a Georgia girl and my northern friends all think it sounds disgusting but they are missing out 🙂

    • 17
      Jen September 15, 2015, 9:49 pm

      I agree! It’s funny to me how many of my readers have never even heard of it when I grew up loving it. What’s not to like?!

  • 18
    She Rocks Fitness September 15, 2015, 2:47 pm

    Drooling…This looks so so so good and perfect for a warm September night!

  • 19
    Shoshana@akfitchick September 15, 2015, 7:27 pm

    Thanks for posting this recipe! I am just not a mayonnaise person. Do you think it would taste close to the same if I just used Greek yogurt?

    • 20
      Jen September 15, 2015, 9:52 pm

      It would probably be pretty close! I would just make sure not to use non-fat.

  • 21
    Marianne September 16, 2015, 9:44 am

    What kind of pizza crust did you buy/use?

    • 22
      Jen September 16, 2015, 9:48 am

      Hey! It wasn’t pizza crust, it’s pie dough. I just used Pillsbury.

  • 23
    Molly September 22, 2015, 10:20 am

    I made this last night for my bf and we both RAVED about how tasty it was. The gruyere really made the dish! I used a tj’s premade pie crust that totally broke apart into a bunch of pieces as soon as I unrolled it, but I just placed all of the layers in a casserole pan and then built everything on top. It was still delish! thanks for the recipe 🙂

  • 24
    Cassie September 26, 2015, 10:30 pm

    Greek yogurt in a pizza pie???? Well it looks like pizza……definitely something I’d try!

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