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
Scale
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.
