Go Back
Savory Tomato Pie Recipe
Print Pin
5 from 4 votes

Tomato Pie Recipe

A delicious and rich savory pie that's best made with summer tomatoes at the height of ripeness.
Course Pie
Cuisine Southern
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 8
Calories 669kcal
Author Christin Mahrlig


Pie Dough

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter, cut into pieces
  • 1/2 cup ice water


  • 2 cups shredded sharp cheddar cheese, about 10 ounces
  • 1 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 2 green onions, white and green parts chopped
  • 1 tablespoon grated Parmesan cheese
  • 1 cup Panko crumbs
  • 1 1/2 pounds tomatoes, sliced 1/2-inch thick


  • Make pie crust. Combine flour, salt, and sugar in a food processor. Add butter and pulse until the mixture resembles coarse meal, about 10 seconds.
  • Slowly add ice water, pulsing the mixture for no longer than 30 seconds, just until it begins to form a ball.
  • Divide dough ball into 2 pieces and place each on a piece of plastic wrap. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  • Remove dough from refrigerator.. Let the dough rest for several minutes at room temperature and then roll it out on a lightly floured surface until it fits a 9-inch pie plate. Transfer pie crust to pie plate. This is easy to do if you roll the dough on a piece of parchment paper and then just flip it over into the pie pan and peel the paper off.
  • Place tomato slices on paper towels to remove some of the excess moisture.
  • Preheat oven to 425 degrees.
  • In a medium bowl, mix together cheddar cheese, mayonnaise, parsley, green onions, Parmesan cheese, and bread crumbs.
  • Layer 1/2 of the tomatoes in the pie pan. Cover with 1/2 the cheese mixture. Repeat layers.
  • Bake for about 30 minutes or until top of the pie is browned and bubbling. Serve warm.


The pie dough recipe makes enough for 2 pie crusts.
To make sure the butter is really cold, I like to cut it and then stick it in the freezer for 5 minutes or so.
This recipe is best when made with very ripe tomatoes.
Recipe Source: adapted from Tupelo Honey Cafe Cookbook


Calories: 669kcal