Tomato Cheese Pie.

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!