I made a Tomato Pie with a ridiculous cheddar and blue cheese cream in a flaky crust piled with heirloom tomato slices and honestly it looks too good to share.

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I am obsessed with this tomato pie. I love how summer tomatoes sing with sharp cheddar and a flaky crust, juice and all.

I don’t want fancy, just big slices of heirloom tomatoes that look like stained glass and creamy cheddar that pulls when you bite. But it isn’t simple.

It’s messy in the best way, the top slightly saucy and salty and loud. I keep thinking of the Tomato Pie recipes I grew up with and even nod to Summer Tomato cravings.

Give me more of this right now. I’ll eat the whole thing.

No leftovers. Not kidding, promise.

Ingredients

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Basically a flaky base, buttery crunch that holds everything together.
Heirloom tomatoes: juicy, colorful, bright summer taste, slightly sweet and tangy.
Sharp cheddar: melty, tangy bite, adds full cheesy comfort.
Blue cheese: punchy, salty pockets of bold flavor throughout.
Parmesan: nutty finish and salty edge on top.
Eggs: binder and custardy richness, gives structure and protein.
Cream: makes the filling silky and rich, not watery.
Mayonnaise: adds creamy body and a little extra tang.
Dijon mustard: subtle tang that perks up the filling.
Shallot: sweet oniony pop, gentle sharpness in small bites.
Basil: bright herb freshness, classic tomato friend.
Thyme: earthy little leaves, adds depth without stealing show.
Salt: wakes everything up, don’t skip seasoning.
Pepper: just enough heat and warm spice notes.
Olive oil: brushes tomatoes, adds glossy richness.
Sugar: tames tomato acidity, keeps flavors balanced.
Flour: helps keep the crust from getting soggy.

Ingredient Quantities

1 (9 inch) refrigerated pie crust or homemade flaky crust, chilled

3 large heirloom tomatoes, assorted colors, sliced 1/4 inch thick and drained on paper towels

1 cup sharp cheddar, shredded (about 4 ounces)

1/2 cup blue cheese, crumbled (about 2 ounces)

1/4 cup grated Parmesan or Pecorino

3 large eggs

1 cup heavy cream or half and half for a lighter pie

2 tablespoons mayonnaise, adds creaminess, optional but recommended

1 teaspoon Dijon mustard

1 small shallot, finely chopped or 2 tablespoons green onion

2 tablespoons fresh basil, chopped plus extra for garnish

1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil, for brushing tomatoes

1 teaspoon sugar, optional to cut tomato acidity

1 tablespoon all purpose flour, to toss with tomatoes so they dont make the crust soggy

How to Make this

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1. Preheat oven to 400 F. Fit the chilled 9 inch pie crust into a pie dish, trim and crimp edges, then line with parchment and fill with pie weights or dried beans. Blind bake for 12 minutes, remove weights and parchment, prick bottom with a fork and bake 5 more minutes until just starting to brown; let cool a little while you prep the filling.

2. Lay tomato slices on paper towels or a rack and sprinkle lightly with 1 teaspoon sugar and a pinch of kosher salt; let them drain 10 to 20 minutes so they dont make the crust soggy. When mostly dry, toss the slices gently with 1 tablespoon flour to absorb extra juices, and brush both sides lightly with 1 tablespoon olive oil.

3. In a bowl combine 3 large eggs, 1 cup heavy cream (or half and half), 2 tablespoons mayonnaise (optional but good), and 1 teaspoon Dijon mustard. Whisk until smooth and slightly frothy.

4. Stir 1 cup shredded sharp cheddar, 1/2 cup crumbled blue cheese, and 1/4 cup grated Parmesan or Pecorino into the egg mixture, reserving a small handful of cheddar to sprinkle on top if you like a browned finish.

5. Add 1 small finely chopped shallot (or 2 Tbsp green onion), 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh thyme (or 1 teaspoon dried), 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to the custard mixture. Taste quickly and adjust salt if needed.

6. Scatter a thin layer of cheese over the pre-baked crust to act as a moisture barrier, then arrange tomato slices in a single, slightly overlapping layer across the crust. If you have more tomatoes you can do two shallow layers but avoid piling them deep.

7. Pour the custard-cheese mixture evenly over the tomatoes, letting it settle into the gaps. Top with the reserved cheddar or a little extra Parmesan for a nice crust on top.

8. Bake at 375 F for 30 to 40 minutes until the filling is set around the edges and slightly jiggly in the center; a knife inserted near the center should come out mostly clean. If the crust edges brown too fast, tent with foil.

9. Let the pie cool at least 20 minutes so it firms up and is easier to slice. This also keeps the filling from watery weeping when you cut it.

10. Garnish with extra chopped basil, slice and serve warm or at room temperature. Leftovers keep covered in the fridge for 2 to 3 days and reheat gently in a skillet or low oven so the crust stays flaky.

Equipment Needed

1. Oven (preheat to 400 F)
2. 9 inch pie dish
3. Parchment paper plus pie weights or a bag of dried beans
4. Mixing bowls (one large for custard, one for tossing tomatoes)
5. Whisk and fork
6. Cutting board and a sharp knife (for slicing tomatoes and chopping herbs)
7. Measuring cups and spoons
8. Cheese grater and a pastry brush

FAQ

Q: Can I make this pie ahead of time?
A: Yes. You can assemble and bake it, then cool completely and refrigerate up to 2 days. Rewarm in a 325F oven for 10 to 15 minutes to refresh the crust. If you want to freeze, wrap tightly and freeze up to 1 month; thaw overnight in the fridge before reheating.

Q: How do I stop the crust from getting soggy from the tomatoes?
A: Pat tomato slices dry on paper towels for at least 15 minutes, toss them lightly with the tablespoon of flour, and sprinkle the pie crust with a thin layer of grated cheese or a quick blind bake for 8 minutes. Those steps help soak up extra juice so the bottom stays flaky.

Q: Can I swap cheeses or make it vegetarian friendly?
A: Sure. Swap the cheddar for Monterey Jack or Gruyere for a milder melt. If you dislike blue cheese, replace with more Parmesan or feta. The recipe is already vegetarian if your crust has no lard.

Q: Do I have to use heavy cream? What about a lighter version?
A: You can use half and half or whole milk for a lighter filling, but expect a slightly looser set. To help it firm up, add an extra egg white or reduce liquid by 2 tablespoons.

Q: My tomatoes are extra acidic or watery. Any fixes?
A: Sprinkle the slices with the optional teaspoon of sugar and let sit a few minutes to tame acidity, then drain and pat dry. Also remove some seeds and gel before slicing if they are really watery.

Q: Any tips for a prettier slice and clean serving?
A: Chill the baked pie for 15 to 20 minutes before slicing so the filling sets. Use a sharp serrated knife and wipe between cuts. Garnish with fresh basil and a tiny drizzle of olive oil for shine.

This Cheesy Heirloom Tomato Pie Showcases Your Summer Harvest Recipe Substitutions and Variations

Pie crust: swap the refrigerated crust for store bought puff pastry, a quick savory galette crust, or a cornmeal biscuit crust if you want more texture. Puff pastry will puff and get flakier, biscuits make it more rustic.
Sharp cheddar: use Gruyere for a nuttier, melty profile, Monterey Jack for milder melt, or smoked Gouda if you like a smoky note. Each melts different, so expect small changes in flavor and stretch.
Blue cheese: replace with crumbled feta or tangy goat cheese if blue is too strong. Feta gives salt and crumbly texture, goat cheese gives creamy tang without the funk.
Heavy cream / half and half: sub with whole milk plus 2 tablespoons melted butter for richness, or use crème fraîche for a slightly tangy, very creamy custard. For lighter, plain whole milk works but the filling will be less luxurious.

Pro Tips

1) Salt and drain the tomatoes ahead for longer than you think you need. Let them sit on paper towels at least 20 minutes, flipping once. Press gently with more towels if they still look wet. Drier slices mean a crust that stays flaky instead of soggy.

2) Put a thin cheese layer down on the prebaked crust before the tomatoes. It acts like a little moisture shield and also melts into a yummy barrier. Use a mix that includes a harder cheese like Parmesan so it seals better.

3) Don’t overfill the pie with tomatoes. Two shallow layers are ok but stacking makes the custard weep. If you have extra tomatoes, roast them separately and serve on top or on the side instead.

4) Cool the pie well before slicing, at least 20 to 30 minutes. It seems unfair when you’re hungry but cutting while too hot makes a watery, messy slice. Reheat leftovers gently in a low oven or skillet so the crust stays crisp.

This Cheesy Heirloom Tomato Pie Showcases Your Summer Harvest Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Tomato Pie with a ridiculous cheddar and blue cheese cream in a flaky crust piled with heirloom tomato slices and honestly it looks too good to share.

Servings

servings

Calories

515

kcal

Equipment: 1. Oven (preheat to 400 F)
2. 9 inch pie dish
3. Parchment paper plus pie weights or a bag of dried beans
4. Mixing bowls (one large for custard, one for tossing tomatoes)
5. Whisk and fork
6. Cutting board and a sharp knife (for slicing tomatoes and chopping herbs)
7. Measuring cups and spoons
8. Cheese grater and a pastry brush

Ingredients

1 (9 inch) refrigerated pie crust or homemade flaky crust, chilled
3 large heirloom tomatoes, assorted colors, sliced 1/4 inch thick and drained on paper towels
1 cup sharp cheddar, shredded (about 4 ounces)
1/2 cup blue cheese, crumbled (about 2 ounces)
1/4 cup grated Parmesan or Pecorino
3 large eggs
1 cup heavy cream or half and half for a lighter pie
2 tablespoons mayonnaise, adds creaminess, optional but recommended
1 teaspoon Dijon mustard
1 small shallot, finely chopped or 2 tablespoons green onion
2 tablespoons fresh basil, chopped plus extra for garnish
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, for brushing tomatoes
1 teaspoon sugar, optional to cut tomato acidity
1 tablespoon all purpose flour, to toss with tomatoes so they dont make the crust soggy

Directions

Preheat oven to 400 F. Fit the chilled 9 inch pie crust into a pie dish, trim and crimp edges, then line with parchment and fill with pie weights or dried beans. Blind bake for 12 minutes, remove weights and parchment, prick bottom with a fork and bake 5 more minutes until just starting to brown; let cool a little while you prep the filling.
Lay tomato slices on paper towels or a rack and sprinkle lightly with 1 teaspoon sugar and a pinch of kosher salt; let them drain 10 to 20 minutes so they dont make the crust soggy. When mostly dry, toss the slices gently with 1 tablespoon flour to absorb extra juices, and brush both sides lightly with 1 tablespoon olive oil.
In a bowl combine 3 large eggs, 1 cup heavy cream (or half and half), 2 tablespoons mayonnaise (optional but good), and 1 teaspoon Dijon mustard. Whisk until smooth and slightly frothy.
Stir 1 cup shredded sharp cheddar, 1/2 cup crumbled blue cheese, and 1/4 cup grated Parmesan or Pecorino into the egg mixture, reserving a small handful of cheddar to sprinkle on top if you like a browned finish.
Add 1 small finely chopped shallot (or 2 Tbsp green onion), 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh thyme (or 1 teaspoon dried), 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to the custard mixture. Taste quickly and adjust salt if needed.
Scatter a thin layer of cheese over the pre-baked crust to act as a moisture barrier, then arrange tomato slices in a single, slightly overlapping layer across the crust. If you have more tomatoes you can do two shallow layers but avoid piling them deep.
Pour the custard-cheese mixture evenly over the tomatoes, letting it settle into the gaps. Top with the reserved cheddar or a little extra Parmesan for a nice crust on top.
Bake at 375 F for 30 to 40 minutes until the filling is set around the edges and slightly jiggly in the center; a knife inserted near the center should come out mostly clean. If the crust edges brown too fast, tent with foil.
Let the pie cool at least 20 minutes so it firms up and is easier to slice. This also keeps the filling from watery weeping when you cut it.
Garnish with extra chopped basil, slice and serve warm or at room temperature. Leftovers keep covered in the fridge for 2 to 3 days and reheat gently in a skillet or low oven so the crust stays flaky.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.