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Baked Tomato Cheese Pie with garlic and thyme: Store-bought pie dough wrapped around cubes of cheddar, gouda, and gruyere cheese, with heirloom tomatoes layered between. Just as the pie comes out of the oven top with fresh basil. This tart is a delicious end-of-summer treat. And it smells wonderful while baking!
I wasn’t the kid whose parents would make tomato pie. In my mind, there was no such thing as a savory pie. To me, the only pies that excited me were Mom’s chocolate chip cookie pie, Nonnie’s pecan pie, and that one apple pie I made for my grandpa back in 3rd grade.
Growing up, I just though all pies were sweet. But then, sometime in high school, I learned about savory pies and started to experiment a little.
And soon, I was baking a corn pie and a tomato pie every summer. These are now a couple of my mom’s favorite dishes.
My tomato is as basic as it gets, but that’s kind of the point. Assuming you have great tomatoes, herbs, and really good cheese, that’s pretty much all you need.
Well, you also need a pie crust. I usually like old-fashioned pie dough, but store-bought pie dough or puff pastry also work great. Use what you love the most!
These are the details
Step 1: prep the tomatoes
Do your best to find really good end-of-summer tomatoes. I love using heirlooms but use what you can find and what you enjoy most. Since it’s so late into August, there should be a good amount of perfectly sweet summer tomatoes at the markets.
Start by salting the tomato slices. This helps to draw out any excess moisture the tomatoes may have, much like you would do if you made a zucchini pie. This step ensures that your tomato pie will not be soggy or overly watery.
Step 2: the garlicky herbs
I have a total of 5 herbs growing this summer. Can you guess what they are?
Basil, thyme, cilantro, oregano, and a small amount of rosemary, which I’m saving for the fall. We also have some very large-leaf arugula.
You know that my go-to herb is always basil. But with tomatoes, I love fresh thyme, too! Mix up a handful of chopped fresh thyme, garlic, and chili flakes. This is the seasoning mix.
step 3: assemble the pie
This is a free-form pie, so basically a galette. Unroll the pie round and spread the fig preserves on. I love fig preserves with tomatoes. They just add a nice sweetness that’s lovely paired with tomatoes. It’s one of my favorite food pairings that no one expects but almost everyone finds delicious.
Now, layer with cubes of cheese. I like a melty, spicy cheddar, then cream sweet gouda, and usually some gruyere, too.
Do two layers of cheese, herbs, and tomatoes for even cooking and a perfectly cheesy pie.
Now fold up the sides of the pie dough – simply wrap the cheese and tomatoes up!
Step 4: finish it up
As soon as the pie comes out of the oven, let it sit. Normally, I would never tell you to let a cheese pie rest, but because of all the tomatoes and cheese, letting the pie chill for 5 minutes will prevent it from being runny.
Then top it with basil and sea salt. A lot of times I’ll add some honey and a few extra chili flakes too. But if you ask me, the honey is key.
It really makes the tomato pie YUMMY. My grandpa would love this pie!
Looking for other simple tomato recipes? Here are a few ideas:
3 Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce
Skillet Burst Cherry Tomato Summer Pasta
Garlic Herb Roasted Cherry Tomato Carbonara with Crispy Prosciutto and Burrata
Lastly, if you make this Tomato Cheese Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Tomato Cheese Pie
Servings: 6
Calories Per Serving: 456 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2-3 heirloom tomatoes, sliced
- salt and black pepper
- 1 large pie crust round
- 2 tablespoons fig preserves/jam
- 2 cups cubed spicy cheddar cheese
- 1 cup cubed gouda, gruyere, fontina, or a mix
- 2 tablespoons chopped fresh thyme
- 6-8 cloves garlic, chopped
- chili flakes
- fresh basil, for serving
Instructions
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.2. Arrange the tomatoes on a cutting board and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture. Then, blot them dry. 3. In a bowl, mix the thyme, garlic, and chili flakes. 4. Lay the pie crust on the prepared baking sheet and prick all over with a fork. Spread the fig preserves over the dough, leaving a 1/4-inch border. Top with half of the cheese cubes, then sprinkle with half of the garlic mix. Layer on half of the tomatoes. Top with the remaining cheese and then the tomatoes and garlic. Fold the edge of the dough over the tomatoes.5. Bake for 45 minutes or until the pastry is golden and the cheese melted. Serve with lots of fresh basil and sea salt.
This post was originally published on August 21, 2024
This was a really delicious recipe. I don’t have a round pie pan (yeah, I know, need to upgrade my kitchen essentials 😁) but I formed a round pie shape and cooked it on a baking sheet – it came out fantastic. What is all the arguing and upset about…?
Why would you use a pie pan in the first place? The recipe says use a baking sheet.
Why not use one? I hadn’t necessarily planned to use a pie pan, but I think it looks nice and either would probably work? It doesn’t matter to me either way, but I used what I had and it came out great.
Are you ok with that?
Just asking because you seemed to be suggesting your way was deficient for some reason, but it’s the way indicated by the recipe.
No, my kitchen supplies are deficient. 🤣 But I did like the way the pie pan looked, so I might have tried it if I had one.
OK, “Liz”
“MK” what exactly is your problem and why do you keep engaging with me only to be rude and dismissive? Why have you singled me out? It’s weird enough that you people target HBH for attacks on the regular, but now you attack random guests on the blog who are just making the recipes? Really? What on earth did I do specifically to trigger you? Consider using a pie pan? Wow.
Hi Liz,
Happy Friday!! I love to hear that this recipe turned out well for you, thanks for making it and your comment! xT
I wanted to like this but this was a complete mess. What a waste of ingredients.
Hey Marsha,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was a mess. Was there anything specific that went wrong or anything that I can help with? Let me know:) xx
No, I won’t be making it again. Thanks!
Has anyone actually tried this recipe before posting semi-hysterical comments because of the pictures? Which if you look at the picture you can tell this was not baked in the round pie pan. It sounds absolutely delicious and I can’t wait to try it.
The photos were removed and other photos were reposted without a note. These are not the originals.
Good grief. Baking sheet or pie plate, donut however you want. Or don’t make it at all. It’s like getting upset over whether a meatloaf was made in a loaf pan or shaped and baked on a sheet pan. If people are so negative and critical, they should start their own recipe blog and photograph every step of every single recipe, including how and where they shipped for the ingredients. People are just rude. You all sound like petulant brats. Get a life.
This is crazy. Can you bake the damn pie in a pie plate? Why the controversy over baking it free form on a sheet pan? Did Teigan discover, after baking it once in a pie plate, that it didn’t work and now is telling everyone to bake it on a sheet pan? God help us all.
Hi Beth,
I never made this recipe in a pie plate, it was always on a baking sheet:) That being said, feel free to use a pie plate, it will come out either way. Happy Friday! xx
Tomato pie favorite in our family I cannot wait to try your recipe!!
Thanks so much, Elizabeth!! I hope you love this recipe:) xT
Maybe it’ll help everyone to post your IG story video when you’re making it in the post.
You could bake it in a pie pan….
Thanks so much, Jan! Yes, you could easily bake this in a pie pan, too! Let me know if you try this recipe! xT
So you made this once in a pie plate, photographed it, and because it didn’t turn out right, just told us to use a baking sheet without even testing it another time? This is so disappointing 🙁
Hi Amy,
I promise you I tested this recipe several times before sharing:) You are going to make this on a baking sheet. If you would like to transfer to a plate or dish for serving like I did, you can very easily do that. Please let me know if you have any other questions! xx
If you tested it several times, why not take pictures of it in the sheet pan?? This makes no sense and it’s incredibly confusing. It feels as if the pictures were just taken for aesthetic purposes, but they’re not going to help folks make the dish.
Now you removed photos, added new ones, and are pretending like you didn’t, and are lying to us in the comments? I don’t know if I can trust these recipes anymore 🙁
I’m with you. Tieghan if you read this, please know I’m a huge fan of yours but, this whole thing is coming off as super disingenuous. You talk about your “community” all the time but this isn’t how you treat your readers. Wish you the best but I won’t be a reader anymore
I am so confused. So I’m supposed to use like a cookie sheet to make a pie? But your pictures show something completely different. 🙁
Hi Sarah,
Yes, that is correct:) I baked on a baking sheet and then transferred to a cute dish for serving. In step 4 you are going to fold the dough over the tomatoes giving it that look. I hope this helps! xT
Hi, the photos alternate between a pie plate and a round dish, and the recipe says to use a baking sheet—is there a mistake somewhere?
Yes, everywhere.
Hi Kora,
Thanks for your question! You can follow the instructions as written using a baking sheet and then transfer to a cute dish for serving if you would like, that’s what I did:) Please let me know if you give this recipe a try! xT
I’m so confused by the recipe and comments. Every single photo of this “pie” is in a round pie dish??? There are no photos of a baking sheet. Tieghan, all good if you made a mistake but don’t lie to your followers.
Hi Shelly,
I apologize for any confusion here, but I promise you I made this on a baking sheet and then transferred to a cute dish for serving:) In step 4, you will fold the dough edges over the tomatoes giving it “sides”. I really hope this makes more sense! Happy Thursday! xT
So this isn’t made in a pie pan? Just edges rolled up?
Sorry, read comments below. Thanks!
Elizabeth, you have nothing to be sorry about. We are all confused and looking for answers…can you help us out, HBH team?
Hi Daria,
You can follow the recipe and directions exactly as written:) This pie was made on a baking sheet and then you can transfer to any plate or dish for serving purposes. I hope this makes more sense! xT
Not a single one of your photos shows a baking sheet – they’re all on pie plate or some other circular dish. I don’t know how it would have enough structure if it’s just on a pan
Hey Katie,
You are going to fold the edges of the dough over the tomatoes in step 4 which gives it the structure to stay put. I promise you I made this on a baking sheet and then transferred to a cute plate for serving:) xx
For everyone being so critical.. it seems obvious to me that her pie was moved to a circular pan, the edges aren’t up tight next to it like it was baked in there. I don’t need a photo of it on the baking sheet to follow the instructions. People be crazy and like to nit pick and also not use their brains
Hey Elizabeth,
Correct, you will make this on a baking sheet:) Please let me know if you have any other questions! xT
Have not tried it yet, Tieghan, but agree with Betj, that it appears to be baked in a cake pan or pie plate. Could it be?
Please explain🙏🏻, and thank you for your time.
Hi Marcie,
Thanks for asking, this is baked on the sheet pan just as the directions state:) Please let me know if you have any other questions, I hope you love this recipe! xT
So you don’t use a pie plate? You just do it on the flat cookie sheet? Your pictures look like it is in a pie plate. Just curious before I try this!
Hey there,
Correct, I do not use a pie plate, you can follow the recipe as written using the baking sheet:) Please let me know if you have any other questions! xT
Sorry, I’m confused. None of these photos are on a baking sheet? These comments don’t make sense.
I swear you’re reading my mind! I talked about making a zucchini lasagna, next day you post a recipe. Last night I’m talking my husband into a tomato pie, and now you have this delicious recipe. I can’t wait to try it!!
Lol love this, Miranda! I hope you love the recipe, please let me know if you give them a try! xT