If you’ve ever longed for a dish that perfectly blends the comforting creaminess of cheese with the fresh, bright zing of tomatoes, then this Creamy Tomato Pie with Cheddar and Parmesan Recipe is just what you need. This savory pie wraps tender tomato slices in a luscious mixture of cheddar, parmesan, mayonnaise, and sour cream, all nestled in a flaky pie crust. The combination results in a dish that is rich, tangy, and absolutely irresistible—a true crowd-pleaser whether for casual lunches or festive gatherings.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients might seem simple, but each one is absolutely essential to building the perfect balance of flavors and textures in this pie. From the tangy sharpness of cheddar and parmesan to the freshness of ripe tomatoes, every component plays a star role.
- Store-bought refrigerated pie crust: A time-saving base that bakes into a flaky, buttery shell for the filling.
- Tomatoes (4-5, sliced): Ensure they are ripe and juicy to provide natural sweetness and acidity.
- Salt (for draining tomatoes): Helps draw out excess moisture to keep the pie from becoming soggy.
- Whole grain mustard (2 tablespoons): Adds a subtle tang and depth that complements the cheeses.
- Cheddar cheese (1 cup, shredded): Offers sharpness and melty goodness for creaminess.
- Mayonnaise (1/2 cup): Brings extra creaminess without overpowering the tomato flavors.
- Sour cream (1/2 cup): Adds a tangy richness to balance the cheese.
- Garlic powder (1/4 teaspoon): A mild touch of garlic that lifts the savory notes.
- Salt and pepper (to taste): Essential seasoning that enhances every flavor
- Parmesan cheese (1/2 cup, shredded): Provides nutty, salty brightness especially on top for a golden finish.
- Fresh parsley (1/4 cup, chopped): Adds freshness and a pop of vibrant color to the final dish.
How to Make Creamy Tomato Pie with Cheddar and Parmesan Recipe
Step 1: Prepare and Par-Bake the Crust
Start by heating your oven to 450°F (230°C) and fitting the refrigerated pie crust into your 9-inch pie dish. Press the crust neatly into the sides and bottom, then crimp the edges for a pretty finish. Don’t forget to prick the bottom with a fork — this step stops the crust from puffing up while baking. Par-bake it for about 10 minutes until it’s just starting to turn golden, then let it cool slightly. After this, reduce the oven temperature to 350°F (175°C) for the later baking stages.
Step 2: Prepare the Tomato Slices
While the crust is baking, slice your tomatoes evenly. Lay them on a paper towel and sprinkle lightly with salt to draw out excess liquids—a key trick to prevent sogginess. After about 10 minutes, pat off the moisture with another paper towel. This step ensures your creamy tomato pie with cheddar and parmesan recipe has the perfect filling texture without being watery.
Step 3: Mix the Creamy Cheese Filling
In a small bowl, stir together mayonnaise, sour cream, garlic powder, salt, pepper, half of the shredded parmesan, and all of the cheddar cheese. This mixture creates the luscious, creamy layer that will marry beautifully with the tomatoes, giving the pie that signature rich, velvety mouthfeel.
Step 4: Assemble the Pie Layers
Spread the whole grain mustard evenly on the par-baked pie crust. This little layer packs a subtle punch that brightens the overall flavor. Next, layer half the tomato slices neatly over the mustard. Spread half of the cheese mixture on top of the tomatoes, creating a creamy cushion. Then add the remaining tomato slices as the top layer to finish the assembly.
Step 5: Add Toppings and Bake
Sprinkle the remaining parmesan cheese and chopped parsley generously over the pie to add extra flavor and a lovely golden finish. Cover the pie loosely with foil and bake at 350°F (175°C) for 20 minutes to allow everything to meld and the cheeses to soften. Then, remove the foil, bake an additional 10 minutes to brown the top, and for an extra bubbly golden crust, broil for 2-3 minutes carefully. You will love how the top creams and crisps beautifully.
Step 6: Cool and Serve
Once out of the oven, let the pie cool for about 10 minutes. This brief resting time helps the filling set up nicely, making it easier to slice and even more delightful to eat. Garnish with extra fresh parsley if you like, and serve warm for the best experience of this Creamy Tomato Pie with Cheddar and Parmesan Recipe.
How to Serve Creamy Tomato Pie with Cheddar and Parmesan Recipe
Garnishes
Fresh parsley sprinkled over the top adds a burst of color and a touch of herbal brightness that complements the rich, cheesy filling. For a touch of indulgence, a drizzle of balsamic glaze can highlight the tomatoes’ natural sweetness.
Side Dishes
This creamy tomato pie pairs wonderfully with crisp green salads for a refreshing contrast. A simple arugula salad with lemon vinaigrette or a crunchy cucumber salad balances the richness beautifully. Roasted vegetables or a light soup also make delightful companions.
Creative Ways to Present
Try serving individual slices on rustic wooden boards with a scattering of microgreens or edible flowers for a fancy touch. For casual entertaining, cut into bite-sized squares and serve as finger food alongside a glass of chilled white wine or sparkling lemonade.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making the leftovers just as enjoyable as the day it was made.
Freezing
This creamy tomato pie freezes well. Wrap it tightly in plastic wrap and foil, or use a freezer-safe container. Freeze for up to 1 month. When ready, thaw overnight in the fridge before reheating to preserve texture and flavors.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. For a quicker option, use a microwave but be aware the crust might lose its crispiness. Reheating in the oven ensures the crust stays flaky and the cheese melts beautifully.
FAQs
Can I make this pie with homemade pie crust?
Absolutely! While store-bought pie crust is a great shortcut, using a homemade crust will add an extra layer of freshness and can be tailored to your taste preferences. Just make sure your crust is chilled well before par-baking.
What type of tomatoes work best for this recipe?
Ripe, firm tomatoes like Roma or heirloom varieties are best because they hold their shape well and have a rich flavor. Avoid overly juicy tomatoes to prevent excess moisture, which can make the pie soggy.
Is there a way to make this recipe vegetarian-friendly?
The recipe is already vegetarian as it contains no meat. Just verify that your cheeses do not contain animal-derived rennet if you want to keep it strictly vegetarian-friendly.
Can this pie be served cold or is it best warm?
While it tastes best warm, allowing the cheese to be melty and the crust flaky, this Creamy Tomato Pie with Cheddar and Parmesan Recipe is also delicious served at room temperature. Chilling can dull the flavors somewhat.
How can I add a bit of a spicy kick to this pie?
Consider adding a pinch of cayenne pepper or some finely chopped jalapeños to the cheese mixture. You could also swap the whole grain mustard for a spicy Dijon mustard to infuse subtle heat throughout the pie.
Final Thoughts
This Creamy Tomato Pie with Cheddar and Parmesan Recipe is one of those special dishes that feels like a warm hug on a plate. It’s simple to make but delivers impressive layers of flavor and texture that will have everyone asking for seconds. Whether you’re cooking for family or friends or simply craving something comforting and fresh, this tomato pie is sure to become a cherished favorite in your recipe collection. Give it a try—you won’t regret it!
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Creamy Tomato Pie with Cheddar and Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This classic Tomato Pie recipe features a flaky pie crust filled with layers of juicy, salted tomatoes, a creamy blend of cheddar, mayonnaise, sour cream, and parmesan cheese, infused with whole grain mustard for a tangy kick. Baked to golden perfection and topped with fresh parsley, it’s a savory, comforting dish perfect for a light lunch or a delightful side.
Ingredients
Pie Crust
- 1 store bought refrigerated pie crust
Tomatoes
- 4–5 tomatoes, sliced
- Salt, for draining tomatoes
Cheese Mixture
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- 1/4 cup parmesan cheese, shredded (divided)
Additional Ingredients
- 2 tablespoons whole grain mustard
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat and prepare 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 up the sides. Crimp the edges as desired. Prick the bottom of the crust several times with a fork to prevent puffing. Par-bake the crust for about 10 minutes, or until lightly browned. Remove from the oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
- Prep tomatoes: While the crust is baking, slice the tomatoes. Lay the slices in a single layer on a paper towel or clean kitchen towel. Sprinkle lightly with salt to draw out excess moisture. Let sit for 10 minutes, then blot the tops of the tomatoes with a paper towel to remove any additional moisture.
- Make cheese mixture: In a small bowl, combine mayonnaise, sour cream, garlic powder, salt, pepper, 1/4 cup of the parmesan cheese, and shredded cheddar cheese. Stir until well mixed and creamy.
- Assemble the pie: Spread the whole grain mustard evenly over the bottom of the pre-baked crust. Layer half the tomato slices over the mustard. Evenly spread the cheese mixture over the tomatoes. Add the remaining tomato slices on top.
- Bake the pie: 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 foil and bake for another 10 minutes, or until the cheese is melted and the crust is golden brown. Optionally, broil on high for 2–3 minutes for a bubbly, lightly charred top.
- Cool and serve: Remove the tomato pie from the oven and allow it to cool for about 10 minutes. Slice and serve warm, garnished with additional fresh parsley if desired.
Notes
- Salting the tomatoes helps remove excess moisture to avoid a soggy pie crust.
- Par-baking the crust prevents it from becoming soggy once the filling is added.
- Optional broiling at the end adds a nice bubbly, slightly charred cheese topping.
- Use ripe but firm tomatoes for best texture and flavor.
- Store leftovers covered in the refrigerator and consume within 2 days for freshness.
