Description
This savory Southern tomato pie features ripe tomatoes layered with a creamy, cheesy filling and baked in a flaky pie crust until golden brown. With a tangy twist of whole grain mustard and fresh herbs, it’s an easy and delicious main course or side, perfect for summer or any time you crave comfort food.
Ingredients
Units
Scale
Pie Crust
- 1 store bought refrigerated pie crust
Tomato Layer
- 4–5 tomatoes, sliced
- Salt (for draining tomatoes)
Filling
- 2 tablespoons whole grain mustard
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- 1/2 cup parmesan cheese, shredded
Topping
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Pie 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 it starts to lightly brown. Remove from the oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
- Prepare the 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 additional moisture.
- Prepare the Filling: In a small bowl, combine mayonnaise, sour cream, garlic powder, salt, pepper, 1/4 cup of the parmesan cheese, and the 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.
- Add Toppings and Bake: 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
- Storage: Cover leftovers tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months if needed.
- Reheating: Reheat in the oven at 350°F for 10–15 minutes to keep the crust crispy. Avoid microwaving, as it can make the crust soggy.
- Make Ahead: Assemble the pie ahead and refrigerate, then bake as directed after bringing to room temperature for 15–20 minutes.
- Substitutions: Try different cheeses like mozzarella, gouda, gruyère, or add some blue cheese or feta for extra flavor. Swap parsley for basil, thyme, or oregano, or use a mix of fresh herbs. Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat.
- Tomato Tips: Use ripe but firm tomatoes and always drain and blot them to avoid soggy pie.
- Preventing Soggy Crust: Pre-bake the crust and blot tomatoes thoroughly to minimize excess liquid in the final pie.
- Perfect Crust: Cover crust edges with foil if they brown too quickly during baking.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 350
- Sugar: 4g
- Sodium: 660mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 41mg
