Rustic Tomato Cheese Pie
Prep time
Cook time
Total time
Make this rustic tomato cheese pie when you have fresh garden tomatoes on hand.
Recipe type: Pie
Serves: 6
  • 1 (9-inch) pie shell, baked
  • 4 medium plum tomatoes * you can use a variety of tomatoes
  • 1 cup chopped white onion
  • ½ tsp salt
  • ½ tsp pepper
  • 2 TBL chopped fresh basil
  • ½ cup mayonnaise
  • 12 cup grated Parmesan cheese
  • 1 cup grated Cheddar cheese
  • ½ cup Ricotta cheese
  1. Bake & cool a 9 inch pie shell, you can use a refrigerated pre-made pie shell. (Pillsbury makes a good one) OR use this simple recipe from King Arthur flour.
  2. Preheat oven to 375 degrees.
  3. Cut 5 tomato slices for garnish, set aside. Slice the remaining tomatoes, removing the seeds if very seedy. (You don't have to remove all the seeds, just enough to avoid too much extra juice)
  4. Place half the slices in bottom of baked pie shell. Layer with ½ cup onion, ¼ tsp salt, ¼ tsp pepper and 1 TBL basil.
  5. Mix mayonnaise and cheeses in small bowl, then spread half the mixture over the tomatoes and onion layer. Repeat with remaining tomatoes, onion, salt, pepper and basil. Add remaining mayonnaise mixture.
  6. Place reserved tomato slices on top, sprinkle with additional cheddar cheese.
  7. Bake 35 to 40 minutes until golden brown.
  8. Cool 30 minutes and serve.
This recipe calls for plum tomatoes, but I've used heirloom, cherry, and regular garden variety tomatoes. I've also mixed different kinds with great results. If the tomatoes are very seedy, remove the bulk of them to avoid extra juice. If tomato slices are very juicy, you can dry a bit on a paper towel.
Recipe by Country Cupboard Cookies at