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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
Great tomato pie, Tieghan! Loved the flavors here, and the crust was divine. 😍 Will definitely make again!
Thanks so much, Christina! I’m so glad to hear that you enjoyed this recipe:) Have a great Sunday! xT
The crust isn’t even part of the recipe, it calls for a pre-made crust.
Um, yes. Being an ingredient that the recipe calls for is the very meaning of “being part of the recipe.” And with Tieghan’s recipe as she wrote t, the crust comes out divine.
Dude, what?
Um, yes. Being an ingredient that the recipe calls for is the very meaning of “being part of the recipe.” And with Tieghan’s recipe as she wrote it, the crust comes out divine.
Dude, what?
Not much much insight on the recipe if you’re talking about a store-bought crust.
My god. Is this satire? Every ingredient is store bought, with the exception of some tomatoes or herbs which may or may not be store bought vs. home grown. The crust is store bought. The jam is store bought. The salt and pepper is store bought. A lot of things in all recipes are store bought. They are still individual stand-alone ingredients until they come together in this recipe, and it’s how she creates the recipe that determines how each ingredient will come through. Any ingredient included is PART Of THE RECIPE.
Please don’t be obtuse. If you don’t get that simple concept, you might need to get some basic instruction in what a recipe actually is. I know it triggers you to have to accept that her recipe really made the crust come out great, as opposed to if it had just been left in the package. I know that’s not the agenda you want to push. But this ain’t it girl. Yikes, y’all are hurting for material.
Made this on a metal cookie sheet, as written, and it was a hit. The crust was solid and a bit crisp. No texture issues. I used a mix of heirloom and beefsteak tomatoes, and heated the cookie sheet in the oven before transferring the pie. I also had parchment paper underneath. The fig jam added a nice and very slightly sweet flavor to the savory which added depth. Really good! 👍🏻
Hey Mona,
Happy Saturday!! So glad to hear that you enjoyed this recipe, thank you so much for giving it a try and sharing your comment! xT
Everyone saying this didn’t work, I felt the same. Then I watched her IG stories today. Her pie is also very wet and the bottom crust is not crisp. When a piece is cut and lifted it doesn’t hold its shape. You didn’t do anything wrong- she obviously intended the pie to be this way. I would recommend a different recipe if you want a crisp crust and a pie that holds its shape.
Hi Ashley,
Thanks for trying this recipe and sharing your comment. Sorry to hear that you didn’t love the texture of the pie. Have a great weekend! xx
This was amazing! I used puff pastry because I only had that. It worked well and was not soggy. I made a point of really patting my tomatoes to get them as dry as possible
Hey Sue,
Happy Sunday! So glad to hear that this pie turned out nicely for you, thanks for making it! xT
Way too much cheese, and I love cheese. It ended up just being a thick congealed layer that really took away from the beautiful tomatoes. If I make again I’d reduce the cheese, probably by half to let the tomatoes shine.
Hi Claudette,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear that you felt it was too much cheese! Let me know if you try again! xx
The delicious cheese was what made the pie IMO, but surely one can adjust that while they are assembling the recipe?
Another hit, Tieghan!
Sorry but this just did not work, practically and flavor wise. What’s with the fig jam?
Hi Kelly,
Sorry to hear this recipe was not enjoyed. I love the flavor that the fig jam adds here, but honey is also a great option. Have a good weekend! x
Really? I thought the fig jam added just the right balance of sweet and savory. Different strokes, I guess.
This was great – kudos Tieghan!
Thanks, Jay, but I didn’t ask you. Have a great day!
Well, I gave my opinion anyway, which I have a right to do, so deal with it.
Tieghan if you are going to leave up rude remarks directed at me, kindly stop deleting the part where I rightly stand up for myself. My review of your recipe was positive, yet you show more favoritism toward a tr0ll. If you are going to delete this, then delete my original five star review as well.
Forgot to rate it on my previous comment so doing so now! Excellent dish
Thanks again, Charna:)
Super delicious recipe, and really easy to make! My picky kids loved it, even though it wasn’t a “real pizza” according to them. 😁 But they finished every crumb, so it clearly passed muster.
Hey Pam,
Fantastic! Thanks so much for trying this recipe and your comment, so glad it was delish! Have a great weekend:) x
Loved this recipe! Worked for me. I had two frozen store bought pie crusts so used those and folded them over. I made two galettes out of the recipe as my pie crusts were quite small and knew that. I only did one layer each of the tomatoes, cheese and herb mix again as my crusts were small. Will be snacking on these all weekend. Loved that I got to use the herbs I’ve been growing on my balcony this summer.
Sorry for all the nasty comments people are posting. Most people lack basic critical thinking skills nowadays and love to blame and shame others publicly for their own issues. Glad I’m not one of them!
Hi Charna,
Thanks so much for your kind message and making this recipe! I am so glad to hear that it turned out well for you, I appreciate all of your notes! Have a great weekend! xT
I’m not sure what I did wrong but I think this recipe needs some more details. I drew out moisture from the tomatoes even longer than the recipe stated but it was still a complete mess of tomato, cheese cubes, and wet pie crust. It was hard to salvage any of it.
Hi Suzanne,
Thanks for trying this recipe and sharing your feedback. Sorry to hear it was a mess, did you allow the pie to rest at all before cutting? Let me know if I can help at all! xx
I had lots of heirloom tomatoes form my garden that needed a use, so I made this for myself as well as a few more pies for my neighbors. High marks all around – really delicious flavor profile, plus simple and easy to make. Thank you!
Thanks so much, Naomi!! Love to hear that everyone enjoyed this recipe, I appreciate you making it! xT
I made this recipe as directed, on a sheet pan, and folded the edges of the pie crust over the tomatoes. It looked sort of like a rustic tart. It was absolutely delicious and looked beautiful. I let it sit a few minutes before cutting so the cheese wouldn’t run out. Served it with a salad for a great summer meal!
Hey Robyn,
Wonderful! I am so glad to hear that this recipe turned out nicely for you, thanks a lot for making it! Have a great weekend! xT
I loved this! Would 100% make it again. I followed the recipe as written, the only change is that I added herbed goat cheese after the fig jam and before all the other ingredients (SO GOOD). I did let it set once it came out of the oven for about 30 minutes and it was absolutely perfect.
Hey Ashley,
Awesome! So glad to hear that you enjoyed this pie, thank you so much for making it:) xT
Didn’t work 🙁
Hi Carlene,
Thank for trying this recipe, so sorry to hear it didn’t work for you. Please let me know if there is anything that I can help with! xT
Agree with others that this was kind of a mess, unfortunately! A waste of good summer tomatoes 🙁 (and I did blot them dry). Also found the fig jam flavor very out of place.
Hi Nora,
I appreciate you trying this recipe and sharing your feedback, so sorry to hear it was such a mess! x
I am looking forward to this. It seems you have baked this in a spring-form pan, which makes sense to me. I can hardly wait to try it. I think if people have a problem with wetness, it can be solved with a dusting of seasoned flour/breadcrumbs.
Thanks so much for sharing your comment, Donna! I made this on a baking sheet, not a springform pan:) Please let me know if you give this recipe a try! xT
This was a leaky, gloopy mess. And the fig jam—I wanted to trust it but that was a genuinely strange addition.
Hi Chelsea,
Thanks so much for giving this recipe a try! So sorry to hear you had some issues. Was there anything that I could help with? Did you blot your tomatoes dry? Let me know how I can help! xT