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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!

Tomato Cheese Pie | halfbakedharvest.com

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.

Tomato Cheese Pie | halfbakedharvest.com

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!

Tomato Cheese Pie | halfbakedharvest.com

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.

Tomato Cheese Pie | halfbakedharvest.com

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.

Tomato Cheese Pie | halfbakedharvest.com

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!

Tomato Cheese Pie | halfbakedharvest.com

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!

Tomato Cheese Pie | halfbakedharvest.com

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.

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Watch the How-To Reel

Ingredients

US Customary – Metric

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.
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Tomato Cheese Pie | halfbakedharvest.com

This post was originally published on August 21, 2024
4.18 from 69 votes

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Comments

    1. 5 stars
      You didn’t realize how much cheese when you were putting it on yourself? 🙄

      Great pie Tieghan, perfect ingredient ratios!

      Reply

    2. Hi MJ,
      Thanks for trying this recipe and sharing your feedback, so very sorry to hear it was not enjoyed. xx

      Reply

  11. 5 stars
    My family loved this. We served it at a BBQ as a starter, and it was a massive hit. Really nice use of late summer tomatoes. ❤️

    Reply

  12. 5 stars
    This popped up on my feed, and I couldn’t be happier. It was very easy to make and I had pretty much everything at hand. I used garden variety tomatoes and didn’t change much else, and it was superb. Thanks Tieghan!

    Reply

    1. Hey Hayleigh,
      Love to hear this! I appreciate you making this recipe and your comment, so glad it was enjoyed! xT

      Reply

  13. 2 stars
    My beautiful farmer’s market tomatoes were a bit of a waste used in this. I’d make this (with some adjustments) when you don’t have the best tomatoes and want to stretch them a bit.

    Reply

    1. Hi Brenda,
      Thanks so much for trying this and sharing your feedback, so sorry to hear you didn’t love it! xT

      Reply

  14. 3 stars
    This was fine. Some notes for other who may want to make this: dry your tomatoes for MUCH longer than the recipe states. You may also want to use less cheese, because it was a LOT—this was in the end, very cheesy, a bit sloppy, a bit wet, and not much of a pie. And you also may want to omit the fig jam. That was random and unpleasant.

    Reply

    1. Thanks for sharing your feedback, Melanie! Sorry to hear you did not love this recipe. Have a great Sunday! xx

      Reply

  15. 1 star
    This is really just cheese with a piece of tomato on top. I love cheese and tomatoes, too. But three cups of cheese and 2-3 tomatoes? I got the slices as dry as I could, put everything together, and baked it on a sheet pan. I let it rest, but that might’ve just made it worse. I’m sorry, this is just way off.

    Reply