tomato pie recipes

Bobby Flay’s Tomato Tart 

Tart Dough:

For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.

For the tart: Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.

Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.

Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.


Nonnie’s Tomato Pie

Pie Crust

  • cups plus 2 tablespoons AP flour
  • cup plus 5 tablespoons unsalted butter, very cold, cut into small cubes
  • 2/3 cup water, very cold
  • teaspoon salt
For the pie filling

  • 4-5 large, ripe tomatoes, sliced and blotted dry
  • cup mayonnaise
  • cup shredded, sharp cheddar cheese
  • 1/2 large, sweet onion, sauteed
  • 1/2 pound thick cut bacon, cut into lardons, and cooked till crisp
  • 1teaspoon dried oregano
  1. For the crust: In a bowl, combine the ice water and salt, stir to dissolve, and keep very cold. In the bowl of a food processor, pour the flour, and toss the butter pieces over the top.  Pulse briefly until the butter is reduced to pieces the size of peas. Add the water and pulse a few more times, until the dough starts to come together and form a ball, but is still rough and shaggy. Dump the dough onto a well floured work surface, gather together in one piece, and then separate into 2 equal balls. Press each ball into a disc about 1″ thick, wrap in plastic wrap, and refrigerate 2 hours, or overnight.
  2. To form your crust, take a disc from the fridge, and place it on a lightly floured surface, roll to about 1/8″ thick, rotating the dough every few passes with the pin to assure even thickness.  Transfer the dough to your tart pan or pie plate and finish the edge as desired. You may either freeze the second disc of dough, or better yet, double the filling recipe and make TWO pies! Chill the shell in the fridge for at least 1/2 hour before baking.
  3. To blind bake the shell: Pre-heat oven to 375°F. Line the pastry shell with parchment paper and fill with pie weights. Bake for about 20-25 minutes, until the surface under the paper looks light brown. Remove the paper and weights and return the shell to the oven for another 5 minutes or so, until drier and a more golden brown. Remove the shell to a rack, and let cool completely before proceeding with baking your pie.
  4. Slice the tomatoes and place them on a large cooling rack covered with paper towels. VERY lightly sprinkle the slices with kosher salt to help pull moisture from them, and cover them with another layer of paper towels. Let them sit like this for at least an hour.
  5. Finely mince the onion and sauté until golden brown in a little olive oil and butter, if desired. Cook bacon lardons until just crisp, and let drain on a paper towel. Mix mayonnaise, grated cheese and oregano in a bowl and set aside.
  6. Set oven temp to 350°F. Assemble the pie by roughly chopping the tomato slices and spreading the pieces evenly into the pie shell. Generously cover the top with freshly ground black pepper, sprinkle with the onions and bacon, and, finally, top with the mayo-cheese mix. Place the pie in the oven and bake for about 1/2 hour, or until the top is nicely browned and the pie is bubbling. Remove from the oven and set on a rack to cool for at least 1/2 hour before cutting and serving.
    Serves 8

Fresh tomato tart by Bill Smith
4 to 6 ripe, fresh tomatoes (different colors and varieties, if available)
1 tablespoon softened butter
1/2 cup large curd cottage cheese
2 large eggs
3 tablespoons chopped fresh summer herbs, such as basil, thyme and rosemary, divided
3 cups water, divided
1 1/2 teaspoons salt, divided
1 cup plain, stoneground white or yellow cornmeal
1/2 cup grated cheddar cheese
1/2 small red onion, peeled and diced (about 1/2 cup)
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1 cup sour cream combined with more chopped fresh herbs

Core the tomatoes and slice them 1/4-inch thick. Make sure you have enough to completely cover the top of the tart like rings of fruit on a French dessert tart. The filling will set too quickly for you to stop to cut more. Set tomato slices in a colander, sprinkling with salt as you go to let them drain.
Preheat the oven to 350.

Grease the bottom and sides of an 11-inch tart pan with a removable bottom with 1 tablespoon softened butter and set aside.

Place the cottage cheese in a fine mesh sieve and gently rinse under cool water until the curds separate. Set aside to drain well.

Whisk the eggs and 2 tablespoons herbs together in a bowl until well blended and set aside.

Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in a 3-quart, heavy saucepan over high heat.

Meanwhile, whisk the cornmeal and the remaining 1 1/2 cups of water in a bowl until there are no lumps.

As soon as the water in the pot comes to a boil, whisk the cornmeal slurry into the boiling water. Change from a whisk to a wooden spoon and begin to stir without ceasing. Cook the cornmeal mixture until it becomes thick with large, dry bubbles that release steam when they pop.

When the thickened cornmeal begins to pull away from the sides of the pan as you stir, quickly pour in the beaten egg mixture and stir rapidly so that the eggs won’t scramble.

Stir in the cheddar cheese until it melts. Add the onion. (The onion stays crunchy.) Stir in the cottage cheese just until incorporated; it shouldn’t dissolve.

Quickly pour the mixture into the prepared tart pan and spread it evenly with the back of the spoon.

Starting on the outside edge, quickly arrange the tomato slices in concentric circles over the filling. Push the inside edge of each tomato slice down slightly into the filling. The rings of tomato slices should overlap a bit. Sprinkle the tomatoes with the remaining 1 teaspoon salt and black pepper.

Place the tart in the oven to bake for 30 minutes. Don’t worry if the tart looks a little wet at this point; it will set up as it continues baking.

Sprinkle the top of the tart with Parmesan and continue baking until the cheese is crispy and slightly browned, about another 15 to 20 minutes.

Let the tart rest at room temperature for 10 minutes before cutting. Serve garnished with sour cream and 1 tablespoon chopped herbs.

Yield: 8-10 servings.


my notes :

making this one today, 9-26-16   Ann Marotto’s Fresh Tomato Pie

  • 1 cup flour
  • 1/2 cup low-fat cottage cheese
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt
  • About 2 teaspoons Dijon-style mustard
  • 2 to 3 large beefsteak tomatoes, sliced thick and evenly
  • 1 cup grated low-fat Swiss cheese
  • About 8 basil leaves, stacked, rolled and cut crosswise into very thin slices (julienne; about 2 tablespoons)
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher or coarse sea salt
  • Freshly ground black pepper
  • 1/2 cup shredded low-fat mozzarella cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • Have ready an ungreased 9-inch pie plate or fluted quiche pan.For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours.On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for 30 minutes.Preheat the oven to 425 degrees.Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes. (At this point, the crust will not be fully baked.) Cool.For the filling: Preheat the oven to 350 degrees.Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese, basil and parsley, seasoning each layer lightly with salt and pepper to taste. Scatter the mozzarella and Parmesan evenly over the top; bake for 25 to 30 minutes.Serve warm.

9/16:  bon appetit recipe
1/2 c mayo
1tbsp vinegar
10 basil leaves
no sugar
use less salt 1/2 tsp
used mozz, 2 oz aged asiago or romano and 8 oz sharp cheddar
1-2 oz romano

older Notes:  Blind bake a pie shell.  Slice tomatoes and sprinkle with salt, place on paper towels and cover with paper towels,  Put grated cheese in bottom of crust, about 1/4 c. aged asiago is nice.  Arrange drained tomatoes over grated cheese.  Sprinkle with thinly sliced shallots Sprinkle tomatoes with basil, salt and pepper.  Mix mayo with more grated cheese about 1/2 c. and spread over tomatoes.  Top with fresh mozzarella cut into small pieces.

Hints–next time sprinkle pie shell with bread crumbs or cornmeal as the pie can be too wet.

Tomato Pie – Linda Carlough
9” pie shell
½ tsp salt
1.5 c grated Mozzarella
5 – 6 Roma tomatoes or 4 regular
1 c basil leaves
4 cloves garlic
½ c mayonnaise
¼ c grated Parmesan

Put basil and garlic in food processor (can substitute Pesto). Bake pie shell till slightly brown. Sprinkle ½ cup Mozzarella on bottom of pie shell. Cut tomatoes in wedges and drain on paper towels. Arrange tomato wedges over cheese. Sprinkle basil/garlic over tomato wedges.

In a bowl, combine 1 c Mozzarella, mayonnaise, Parmesan cheese, pepper and salt. Mix and spoon onto pie before baking. Bake at 375 for 35 – 40 minutes.

Tomato Pie, AZ Chris

1 9 inch pie shell
1/2 onion, chopped
6 or 7 Roma tomatoes
1/4 cup basil, sliced
2 cups grated cheese, (combination of mozz., parmesan, feta, gruyere, cheddar…)
3/4 cup Greek yogurt, (or sour cream)
1 tsp. hot sauce, (or ground chipotle)
salt & pepper


1. Preheat oven to 350ºF. Place pie shell in oven and cook for 8-10 minutes or until lightly golden.

2. Cut tomatoes into quarters and seed. Lightly salt the tomatoes and then put them meat side down on paper towels to drain out liquid. Let them sit for 15 minutes. Then chop.

3. Sprinkle the bottom of the pie shell with chopped onion. Spread the tomatoes over the onions. Spread remaining onion and basil over the onions.

4. In medium bowl, mix together the cheeses, yogurt, hot sauce or ground chipotle, salt and pepper. Mixture should be the consistency of a gooey dough. Spread over the top of the vegies in the pie shell. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Notes: This is really yummy!

This recipe lends itself to a multitude of additions or substitutions. I added chopped sweet red pepper and smoked paprika. Poblanos, cumin, cilantro would be great too. Anything that goes with tomatoes!

Any mixture of cheeses would be good, but I would make cheddar a very small part. Due to the liquid nature of the tomatoes, cheddar would add too much additional liquid (oil). I used mozzarella, queso fresco and about a 1/4 cup of cheddar which was a litlle on the bland side. Gruyere would be really good! Feta would be excellent – but doesn’t melt much so make sure it’s well mixed.

Notes from Mary: This is almost identical to my recipe except it just calls for parmesan and
cheddar mix, along with a little minced rosemary. I like the gruyere idea.
Also, mind calls for sliced tomatoes rather than quartered. Tomatoes merge
with other ingredients.

Tomato and Cheddar Pie — Bon Appetit



2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ cubes
3/4 cup buttermilk


2 pounds large ripe tomatoes, cored and cut into 1/4″ slices
4 oz mozz, grated
2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1 scallion, trimmed, chopped (opt)
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons cornmeal


Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.


Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.

Preheat oven to 425°. Roll out dough between 2 sheets of plastic wrap to an 11″ round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.

Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.

Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.

Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it’s getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.

Editor’s note: This recipe reflects the change made to the amount of buttermilk in the crust.

Nan’s Tomato Pie (To Die For) with notes from Vicki

tomato-pie--large-msg-1228794636314 medium ripe tomatoes, peeled and cut into half-inch slices (24 oz)
1/2 tsp. salt
Half-cup mayonnaise 
4 green onions, both white and green sliced
2 tbsp. fresh basil, chopped fine
1  cup (4oz) Parmesan Cheese, divided
8 oz. fresh mozzarella, sliced thick
1/4 cup, Greek cured olives, diced I used ordinary pitted Kalamatas, not finding the dry cured at my local store
Salt & Pepper, freshly ground

Preheat oven to 350 degrees.  Make pastry, chill, roll out.

Place tomatoes in a single layer on paper towels; sprinkle with salt; let stand for 30 minutes.

Pat dry with paper towels.  Stir together mayo, onions, basil and 3/4 cup parmesan cheese.  Roll out pastry into a 13-inch circle, fit into a 9-inch pie plate, crimping edges.

Par-bake crust for 10-12 minutes, or until lightly browned.  Sprinkle remaining parmesan cheese over bottom of crust. Arrange tomato slices over cheese; spread mayo mixture over tomatoes. Layer mozzarella on top in a circular pattern. Scatter olives on top. Season liberally with salt and pepper.  Bake for 34-37 minutes. Let cool 5 minutes before serving.

Tomato Pie from Vivian Howard

a chefs life series
For the Filling
2 cups diced and drained fresh tomatoes
2 cups diced and roasted tomatoes
1 cup caramelized onions
1/2 cup picked basil

For the Topping
1/3 cup grated Parmigiano Reggiano
1/3 cup grated Fontina
1/2 cup mayo
1 pie crust

For the diced and drained tomatoes
Seed and dice about 3 cups fresh, high-quality tomatoes. Toss them with a little kosher salt and sugar. Set over a colander while you prepare the remaining ingredients if possible. If not, drain for a minimum of an hour. You should be left with about 2 cups of tomato.
For the roasted tomatoes
Seed and dice 4 cups fresh, high quality tomatoes. Toss them with olive oil (at C&F we use garlic oil), plenty of kosher salt, and several sprigs of thyme. Spread this mix out on a baking sheet and roast at 350 degrees for about 30 minutes. You want the tomatoes to be dry and slightly caramelized, but not burned around the edges.

For the Onions
Peel and slice (with the grain) 4 medium yellow onions. In a large sauté pan, heat 1/4 cup butter. Add the onions and season them with salt. Let the onions simmer and become juicy. Once the situation becomes a bit drier and much of the onion liquid has cooked out, turn down the heat, to its lowest setting and settle in for a long, slow caramelize. To get these onions where they need to be, it could take about 2 hours. You are looking for a medium brown, sweet caramelization.

To Assemble the Filling
Combine the onions, fresh tomatoes, roasted tomatoes, basil, salt, pepper, and sugar to taste. Keep in mind, tomatoes take a lot of seasoning to really make them shine in applications like this.

To Bake and Serve
Spread the filling over the bottom of a blind-baked crust. Flatten the topping between wax paper or use your good ol’ hands to create a 1/3 inch thick round of delicious, cheesy topping that spreads nearly to the edges of the pie. Bake at 375 degrees until the top is nicely browned…20-25 minutes. Serve at just over room temperature.

At Chef Vivian Howard’s restaurant, the Chef & the Farmer, they make a tight aioli to fold into the cheeses, but you can substitute your favorite brand of mayo to great effect. As for the crust…use your favorite crust recipe or even a frozen crust…and blind bake it!

Tomato Pie

9” pie shell
½ tsp salt
1.5 c grated Mozzarella
5 – 6 Roma tomatoes or 4 regular
1 c basil leaves
4 cloves garlic
½ c mayonnaise
¼ c grated Parmesan

Put basil and garlic in food processor (can substitute Pesto). Bake pie shell till slightly brown. Sprinkle ½ cup Mozzarella on bottom of pie shell. Cut tomatoes in wedges and drain on paper towels. Arrange tomato wedges over cheese. Sprinkle basil/garlic over tomato wedges.

In a bowl, combine 1 c Mozzarella, mayonnaise, Parmesan cheese, pepper and salt. Mix and spoon onto pie before baking. Bake at 375 for 35 – 40 minutes.