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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
Oh my. Couldn’t sleep last night and ran across your colorful video of this tomato pie. I had heirlooms from weekend farmers’ market and needed a simple meal tonight. This delivered. So easy. So fresh. Simply divine. Fresh herbs: lemon thyme, garlic and red pepper flakes. Delish!! I used cubed Gouda and sliced cheddar. That is it! Have a great photo of before and after. Not only does it taste fantastic, but it is a beautiful presentation.
Hi Diane! That sounds absolutely wonderful! I’m so happy you enjoyed the tomato pie and made it your own! Those fresh herbs and the gouda and cheddar together sound incredible. I bet it was amazing with those farmers market tomatoes! Thanks for the kind comment! 🙂 xT
I made this yesterday using a GF prepared pie crust (being lazy). I used Cabot’s habanero cheddar cheese and fontina cheese. FABULOUS!
Is there a way to freeze this? I have so many tomatoes in my garden!
Hi Patricia! Sooo glad you loved this tomato pie! Yes, you can freeze it, but just note that the crust may soften and the filling can release extra liquid when reheated. Let it cool completely, then freeze uncovered for about 20–30 minutes, then wrap tightly in plastic wrap and foil. Freeze for up to 3–6 months, and when ready to eat, thaw overnight or bake from frozen at 350°F (covered) for about 20–25 minutes until heated through! So happy this recipe was a hit for you! xT
This is the most delicious thing I have ever made/eaten! Swapped out thyme for general Italian herb mix as too much thyme is overpowering for me and it was so good!
Hey Maddi,
Happy Friday! I appreciate you giving this recipe a try, so glad to hear it turned out nicely for you! Have a great summer weekend!
Hi! Do you think I can make this the night before and bake the next day or will it get too soggy? Thank you!
Hi Maggie,
So sorry, I don’t think I would recommend that for this recipe. Please let me know if I can help in any other way! xx
I made this recipe for the second time using the last batch of tomatoes from the garden. Unfortunately, it wasn’t as successful as the one I made last week. I can’t stress enough the importance of allowing the tomatoes to release their liquid by placing them between paper towels. Next time, I think it might be just as easy to use grated cheese instead of cubes of cheddar, as this time I had too much liquid and the cheddar didn’t melt. The softer white cheese was fine.
Hi Kym,
Thanks so much for making this recipe again and sharing your helpful notes! Sorry to hear it was not as good as the first time around! xT
Hi is there any chance of making this ahead?
Hi Annabel,
How far in advance are you wanting to make it? I would say it’s fine for a few hours and then reheat on low in the oven. I hope this helps! xT
Great recipe. I would recommend placing newspaper, then a paper towel, then the tomatoes before salting. After 15 minutes or so, use the reverse order—paper towel (touching tomatoes and newspaper. Press lightly to remove water. Roasting them before assembling is also a good idea.
I definitely use more tomatoes than 3, and a variety of kinds, too.
Yummy.
Hey Joellen,
Happy Friday! Thanks a bunch for making this recipe, love to hear that it turned out well for you! Xx
This was a huge hit for us. I roasted the tomatoes a little as previous posters suggested to help make sure most of the moisture was wicked out. The garlicky goodness of this recipe combined with quality cheeses and tomatoes fresh from the garden was fantastic. Finished it with a drizzle of hot honey – it looked beautiful and impressed my party guests in both taste and how nice it looked!
Hey Emily,
Wonderful!! Thanks so much for making this recipe and your feedback, so glad to hear it was a winner! Have a great week:)
Delicious! There’s nothing better than a Tomato Pie made with end-of-season tomatoes and herbs from the garden. This recipe was really fun to make, and the presentation was beautiful. I found the picture in the recipe so pretty in the pie pan that I baked it in a Springform pan. It’s a stunning upgrade from the old-school tomato pie of the past.
It was so delicious that I had to run some of the pie to my neighbors.
Thank you for another great recipe!
Hey Kym,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Happy Sunday! x
Loved it, but the bottom of the crust was a little soggy. I think next time I’ll try blind baking the crust first. Great flavors though! Perfect end of summer recipe.
Hey Julia,
Thank you so much! I am so glad to hear you enjoyed this recipe and appreciate you giving it a try! Xx
This was delicious. After reading the reviews I did cut back to 1 cup of cheddar cheese and it was enough . Cooked it in a deep dish pie plate and drizzled honey over the top when I took it out if the oven. Cooled in the refrigerator for an hour and served at room temperature. Not runny.
Hey Christine,
Love to hear that this recipe was enjoyed, thanks so much for making it and sharing what worked well for you! Have a great day! xT
Great flavor! I would recommend using a paper towel and newspaper (paper towel next to the tomatoes) to remove more moisture. I did not add honey; perhaps next time.
Hey Jo,
Amazing! Thanks a bunch for trying this dish and your comment, so glad it turned out well for you! xT
my husband says “if we weren’t already married, I’d ask you to marry me after eating this”
Aww, love this! Thanks so much for trying this recipe, Madeline! So glad it was a hit! xT
Made this for a girls weekend and it was amazing. I used a sheet of puff pastry instead of pie crust and it was amazing! So flavorful and good!
Thanks so much, Julie! So glad to hear you enjoyed this recipe, thanks for making it! x
Made this tonight and will definitely make again!! Everyone loved it. I did read a review earlier and roasted the tomatoes for about 20 minutes to remove excess water. Worked well. Also baked it in a cast iron skillet.
Hey Barbara,
Happy Friday!! I appreciate you making this recipe and your comment, love to hear that it turned out well! xx