by Jen
on September 14, 2015
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.
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 is a savory, cheesy pie that features layers of tomatoes, sweet onions, cheese and basil.
You start by pre-baking a pie crust and then forming your layers.
The cheese is a mix of gruyere, parmesan, greek yogurt and mayo and the gruyere totally makes the 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
1/2 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.
{ }
July 22, 2026
I am such a creature of habit when it comes to breakfast. 95% of the time I’m craving a breakfast that is on the sweet side. That mostly alternates between smoothies or yogurt bowls with overnight oats, chia pudding or oatmeal occasionally thrown in there. On the rare occasion I go savory – it’s scrambled [...]
{ }
July 19, 2026
I want to bottle up this summer and make it last forever (well, maybe minus the wildly hot and humid weather that makes running a big thumbs down). I mentioned this in my last post…but I am really enjoying the slower pace and the days that feel like they have more space. While I’m trying [...]
{ }
July 10, 2026
Happy Friday! I hope this post finds you well and enjoying the summer. We are in the dog days of it over here in Charlotte – the heat and humidity is off the charts – but it’s something I’ll embrace because I deeply appreciate the massive slow down that summer has brought. A lot of [...]
{ }
June 21, 2026
I recently traveled to Big Bear Lake, California for the inaugural Big Bear Peaks + Pines three-day stage race hosted by TransRockies Running. This was my third TransRockies event in 12 months (see also Colorado + Moab) and I’m here to tell you that they can do no wrong when it comes to race organization [...]
{ }
May 30, 2026
Happy weekend! Another week in the books! I got three runs in (6.5 miles, 5.5 miles, 5.5 miles) and I have a trail run planned for tomorrow. Total weekly mileage will end up around 30-35 miles depending on if I go for 13 or 17 tomorrow! I’m 16 weeks out from the Golden Ultra so [...]
{ }
May 23, 2026
Happy Memorial Day Weekend. It’s a very rainy one here in Charlotte and while I am a little bummed not to be spending the weekend in Florida with the fam or by the pool at our swim club (just opened for the season!), I’m also welcoming a slower pace and time at home. It’s been [...]
{ }
May 3, 2026
Hi and happy May! As we roll into the first full week of a new month, I have almost a month’s worth of lunch ideas for you. It’s a great mix of sandwiches, bowls, salads and wraps. I hope you enjoy and find some inspiration for your midday meal! Open-faced chickpea salad sandwich on toasted [...]
{ }
