It’s the time of year for tomatoes to be picked. I love having a small backyard garden. We plant tomatoes in the spring, watering and staking, looking forward to the lovely varieties of tomatoes we’ll happily harvest in August and September. I imagine fresh mozzarella cheese with tomato slices, salt and pepper on Italian white bread. Or tomato slices with browned butter drizzled over a plate of them. Or just sliced with a drizzle of olive oil and sea salt.
And then there is the cheesy and delicious TOMATO PIE.
I had an extra pie shell from the pie dough I mixed up for “Nana’s Apple Pie” and a whole lot of tomatoes coming from our backyard garden, so it was time for baking my annual Tomato cheese Pie. This is a wonderful recipe for an easy meal and is even tastier the second day if you enjoy leftovers. I heat up a slice in the microwave, sprinkle with some Parmesan cheese, and enjoy a light lunch from the garden!
If you have a recipe for a 2 crust pie, just double the recipe below and bake two pies! They will keep in the refrigerator 2 days, so you can plan on leftovers. OR bake one for the neighbor who brings you tomatoes. I know some of you must have neighbors that do that. ?
This pie may not win a prize for the prettiest or best looking pie, but it’s soooo good. The tomatoes bake up with the onions and the 3 cheeses for a creamy filling that is perfect for an early fall day.
Add a green salad or corn on the cob and dinner is ready.
I hope you enjoy this easy summer & early fall recipe for tomato cheese pie. Try the recipe and share your photos on Instagram if you like your results. Tag us #countrycupboardcookies so we can see your pie!
- 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
- ½ cup grated Parmesan cheese
- 1 cup grated Cheddar cheese
- ½ cup Ricotta cheese
- 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.
- Preheat oven to 375 degrees.
- 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)
- 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.
- 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.
- Place reserved tomato slices on top, sprinkle with additional cheddar cheese.
- Bake 35 to 40 minutes until golden brown.
- Cool 30 minutes and serve.
Kim Hoeltje says
Looks amazing!! Great way to use up some tomatoes from our garden!
Bring on the tomatoes!