There’s something magical about summer tomatoes, isn’t there? Every year, when my garden overflows with heirloom varieties—those gloriously misshapen, rainbow-hued beauties—I know it’s time to make my favorite savory pie. This heirloom tomato pie recipe is my love letter to the season, with juicy tomato slices layered between melty cheese and herbs, all cradled in a flaky, buttery crust. It’s the dish my family begs for at backyard gatherings, and honestly? I never say no. Whether you’ve got garden gems or farmers’ market finds, this pie turns humble ingredients into something downright showstopping.
Why You’ll Love This Heirloom Tomato Pie
This isn’t just any tomato pie—it’s summer captured in a dish! Here’s what makes it special:
- That flaky crust: The buttery pastry shatters beautifully with every bite (yes, I may have snuck extra butter into Grandma’s recipe—shh!)
- Juicy tomatoes: Heirlooms bring incredible sweetness and texture you just can’t get from grocery store tomatoes
- Cheese pull magic: The cheddar-mozzarella combo gets gloriously gooey while holding everything together
- Herb garden freshness: Basil and oregano make it taste like sunshine on a plate
- Simple enough for weeknights: Comes together faster than you’d think—perfect for when tomatoes are peaking!
Trust me, one slice and you’ll be hooked. It’s like eating summer itself.
Ingredients for Heirloom Tomato Pie
Here’s what you’ll need to make this summer showstopper. The exact measurements matter—especially for that perfect flaky crust!
- 2 cups all-purpose flour (spooned & leveled)
- 1/2 tsp salt (I use fine sea salt)
- 2/3 cup unsalted butter, chilled and cubed (freeze for 10 minutes if your kitchen’s warm)
- 4-5 tbsp ice water (keep the glass in the fridge until needed)
- 3 large heirloom tomatoes, sliced 1/4″ thick (ripe but firm!)
- 1 cup shredded cheddar (sharp for maximum flavor)
- 1/2 cup shredded mozzarella (the whole-milk kind melts best)
- 1/4 cup fresh basil, chopped (don’t even think about dried here)
- 1 tsp dried oregano (yes, dried—it’s more concentrated)
- 1/2 tsp black pepper, freshly ground
- 1 egg, beaten (for that golden crust)
Ingredient Substitutions & Tips
No heirlooms? Use beefsteak tomatoes—just pat them extra dry. Swap cheeses with gruyère or fontina if you’re feeling fancy. For gluten-free, my favorite 1:1 flour blend works perfectly. And if basil’s scarce? Try thyme or parsley instead—though I’ll miss that classic Italian vibe!
How to Make Heirloom Tomato Pie
Alright, let’s get our hands floury! Don’t let the fancy name fool you—this heirloom tomato pie is surprisingly simple to make. Just follow these steps, and you’ll have golden, cheesy perfection in no time. The secret? Patience with the crust and smart layering. Here’s exactly how I do it:
Step-by-Step Instructions
- Make the crust: Mix flour and salt in a big bowl. Work in the chilled butter with your fingers until it looks like coarse crumbs (you want some pea-sized pieces for flakiness!). Drizzle in ice water 1 tbsp at a time until the dough just comes together—don’t overmix!
- Chill it right: Shape into a disk, wrap in plastic, and refrigerate for at least 15 minutes (up to 2 days). Cold dough = flaky layers!
- Prep tomatoes: While dough chills, slice tomatoes and lay them on paper towels. Sprinkle lightly with salt and let sit 10 minutes—this draws out excess moisture. Pat dry thoroughly (I’m serious—this prevents soggy pie disasters!).
- Roll it out: On a floured surface, roll dough to 1/8″ thickness. Gently transfer to a 9″ pie dish, pressing into corners. Trim edges, leaving 1″ overhang. Fold under and crimp prettily (or just press with a fork—no judgment!).
- Layer smart: Sprinkle half the cheeses on the crust. Arrange tomato slices in overlapping circles—don’t pile too high! Scatter half the herbs. Repeat layers, ending with cheese. Less is more here—overfilling makes slicing messy.
- Egg wash magic: Brush crust edges with beaten egg (this gives that gorgeous golden shine). If you have extra dough, cut out leaf shapes to decorate!
- Bake: Pop in a 375°F oven for 35-40 minutes until crust is browned and cheese bubbles. Rotate halfway—ovens have hot spots!
- Rest: Let cool at least 10 minutes before slicing (the hardest wait, I know—but this lets the cheese set so it doesn’t ooze everywhere).
Common Mistakes to Avoid
Soggy bottom alert: Skipping the tomato-patting step is the #1 culprit. Overworked dough makes tough crust—stop mixing as soon as it comes together. And please, please don’t skip chilling time—that’s what gives you those dreamy flaky layers! Lastly, overcrowding the pie leads to spillovers and uneven baking. Show restraint with those tomato layers!
Serving Suggestions for Heirloom Tomato Pie
This pie shines bright as the star of any summer meal! I love pairing it with a crisp green salad—try arugula with lemon vinaigrette to cut the richness. For backyard barbecues, serve alongside grilled chicken or buttery corn on the cob. Right before serving, I always scatter extra fresh basil leaves on top—that pop of green makes it almost too pretty to eat (almost!). Pro tip: A drizzle of balsamic glaze takes it over the top for special occasions!
Storing and Reheating Heirloom Tomato Pie
Leftovers? Ha—as if! But just in case you manage to resist eating the whole pie in one sitting (no judgment if you don’t), here’s how to keep it tasting fresh. Store cooled slices in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave—it’ll make the crust soggy. Instead, pop it in a 350°F oven for 10 minutes until the cheese gets melty again. If you’re feeling fancy, a quick broil at the end brings back that golden top. Cold pie straight from the fridge? Honestly? Still delicious.
Heirloom Tomato Pie Variations
Once you’ve mastered the classic version, try these fun twists! Caramelized onions add incredible sweetness—just layer them under the tomatoes. For a Southern twist, mix in a dollop of Duke’s mayo with the cheese (trust me!). Swap herbs with fresh thyme or rosemary for a woodsy flavor, or go bold with crumbled feta and kalamatas. If you’re feeling extra, toss in crispy bacon bits between layers—my husband’s favorite “improvement.” The best part? Every variation lets those gorgeous heirlooms shine!
Nutritional Information
Just between us? I’m definitely not counting calories when I’m eating this glorious tomato pie—life’s too short! But for those who like to know, here’s the nutritional breakdown per slice based on the exact ingredients I use. Remember, these are estimates—your mileage may vary depending on your tomato sizes, cheese brands, or whether you sneak that extra pat of butter like I sometimes do!
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 4g
- Protein: 9g
Now, if you’ll excuse me, I need to go “quality test” another slice… purely for research purposes, of course!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about this heirloom tomato pie—and I love chatting about it! Here are the answers to the ones that pop up most often. If you’ve got a question I haven’t covered, just holler in the comments!
Can I use regular tomatoes?
You absolutely can, though heirlooms do make it extra special! Beefsteak tomatoes work great—just make sure they’re firm and not overly juicy. No matter what tomatoes you use, don’t skip the crucial step of salting and patting them dry. That’s your best defense against a watery pie!
How do I prevent a soggy bottom crust?
Ah, the eternal struggle! Here’s my triple-threat method: 1) Blind bake the crust for 10 minutes first (just prick it with a fork and bake at 375°F). 2) Pat those tomato slices like your pie’s life depends on it. 3) Layer cheese directly on the crust—it creates a moisture barrier. Works like a charm!
Can I make this ahead of time?
Yes! You can prep the crust and slice tomatoes a day ahead—just store separately in the fridge. Assemble right before baking though, or you’ll get a soggy situation. The baked pie keeps well for 3 days refrigerated (if it lasts that long!).
Can I freeze heirloom tomato pie?
You sure can, with a few tricks! Freeze after baking and cooling completely. Wrap slices tightly in plastic, then foil. They’ll keep for up to 2 months. To reheat, pop frozen slices on a baking sheet at 350°F for 20-25 minutes—no thawing needed! The crust won’t be quite as flaky, but the flavors stay delicious.
How do I pick the best heirloom tomatoes?
Oh, this is my favorite part of summer! Look for tomatoes that feel heavy for their size with smooth, unbroken skin. They should have a slight give when gently squeezed—not rock hard, not mushy. Smell the stem end: the stronger the sweet, earthy aroma, the better! My top picks for pie are Brandywine (for sweetness), Cherokee Purple (for rich flavor), and Green Zebra (for tangy contrast). Just avoid super-juicy varieties like Beefsteak if you’re worried about moisture.
Final Thoughts
Well, there you have it—my all-time favorite way to celebrate summer’s tomato bounty! This heirloom tomato pie has been my go-to for everything from lazy Sunday suppers to fancy dinner parties, and it never fails to impress. The best part? Every time I make it, I swear I can taste those warm afternoons spent picking tomatoes in the garden. If you try this recipe (and I really hope you will!), do me a favor—snap a photo of your masterpiece and tag me! There’s nothing I love more than seeing your creations. And of course, leave a rating below if this pie becomes your new summer staple like it is mine. Happy baking, friends—may your crusts always be flaky and your tomatoes always ripe!
PrintIrresistible Heirloom Tomato Pie Recipe – Easy 8-Step Guide
A savory pie featuring heirloom tomatoes layered with cheese and herbs, baked in a flaky crust.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup unsalted butter, chilled
- 4–5 tbsp ice water
- 3 large heirloom tomatoes, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Mix flour and salt in a bowl. Cut in butter until crumbly.
- Add water, 1 tbsp at a time, until dough forms.
- Roll out dough and place in a pie dish. Chill for 15 minutes.
- Layer half the cheese, tomatoes, and herbs in the crust.
- Repeat layers, ending with cheese.
- Brush crust edges with egg wash.
- Bake for 35-40 minutes until golden brown.
- Cool for 10 minutes before slicing.
Notes
- Use ripe but firm tomatoes to avoid excess moisture.
- Blind bake the crust for 10 minutes if you prefer it extra crisp.
- Pat tomato slices dry with paper towels to reduce sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
