When the weather starts to cool down, there’s nothing quite like a warm, comforting pie fresh from the oven. And when that pie is filled with juicy tomatoes, melted cheese, and fragrant herbs, it’s a match made in heaven. Tomato pies are a staple of many cuisines around the world, but they’re especially beloved in the Southern United States, where they’re often served as a side dish or used as a base for other meals.
In this article, we’ll explore 20 different savory tomato pie recipes that are sure to become new favorites. From classic Southern-style pies with cheddar crusts to more innovative variations featuring goat cheese and balsamic glaze, there’s something for every taste and dietary preference. Whether you’re a vegetarian or meat-lover, these pies are sure to satisfy your cravings.
In the following pages, we’ll take a closer look at each of these delicious recipes, including tips on how to make them your own and suggestions for serving and enjoying. So grab a glass of sweet tea, get cozy, and let’s dive into the wonderful world of tomato pie!
Classic Southern Tomato Pie with Cheddar Crust
This beloved recipe combines the comfort of a warm pie crust with the tanginess of tomatoes and the richness of cheddar cheese, creating a true Southern classic.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup grated cheddar cheese
– 1/4 teaspoon salt
For the filling:
– 3 large tomatoes, diced
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F.
2. Make the crust: In a bowl, combine flour, butter, cheddar cheese, and salt. Use a pastry blender or your fingers to work the mixture until it resembles coarse crumbs.
3. Roll out the crust on a floured surface to a thickness of about 1/8 inch.
4. Place the crust in a 9-inch pie dish and trim edges to fit.
5. Prepare the filling: In a bowl, combine diced tomatoes, sugar, flour, paprika, salt, and pepper. Stir until well combined.
6. Pour the filling into the crust-lined pie dish.
7. Dot the top of the filling with melted butter.
8. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
Cooking Time: 40-45 minutes
Fresh Basil and Heirloom Tomato Galette
This rustic galette is a perfect summer treat that showcases the sweetness of heirloom tomatoes and the brightness of fresh basil. A simple and elegant dessert for warm weather gatherings.
Ingredients:
– 1 sheet puff pastry, thawed
– 3 large heirloom tomatoes, sliced into 1/4-inch thick rounds
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon balsamic glaze (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange tomato slices on one half of the pastry, leaving a 1-inch border around edges.
4. Sprinkle chopped basil and drizzle with olive oil over the tomatoes.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush edges with beaten egg for a golden glaze (optional).
7. Bake for 35-40 minutes or until pastry is golden brown.
Cooking Time: 35-40 minutes
Creamy Ricotta and Tomato Tart with Puff Pastry
A classic Italian-inspired tart that combines the richness of ricotta cheese with the sweetness of fresh tomatoes, all wrapped up in flaky puff pastry.
Ingredients:
– 1 sheet of puff pastry, thawed
– 12 oz (340g) ricotta cheese
– 2 large eggs
– 1/4 cup (60g) grated Parmesan cheese
– Salt and pepper to taste
– 2 large tomatoes, sliced into thin rounds
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch (3mm).
3. In a bowl, mix together ricotta cheese, eggs, Parmesan cheese, salt, and pepper.
4. Arrange tomato slices on one half of the pastry, leaving a 1/2-inch border.
5. Spread ricotta mixture evenly over the tomatoes.
6. Fold other half of pastry over filling, pressing edges to seal.
7. Brush with egg wash (beaten egg mixed with a little water) and sprinkle with chopped basil (if using).
8. Bake for 25-30 minutes or until golden brown.
Balsamic Glazed Tomato and Goat Cheese Pie
Elevate your taste buds with this sweet and savory pie that combines the flavors of fresh tomatoes, creamy goat cheese, and a hint of balsamic glaze.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large tomatoes, diced
– 1/4 cup goat cheese, crumbled
– 2 tablespoons olive oil
– 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a bowl, mix together diced tomatoes and crumbled goat cheese. Drizzle with olive oil and season with salt and pepper.
4. Spread the tomato-goat cheese mixture over the center of the puff pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the puff pastry up over the filling, pressing gently to seal.
6. Brush the top of the pie with balsamic glaze (or reduced balsamic vinegar).
7. Bake for 25-30 minutes or until golden brown. Garnish with fresh basil leaves and serve warm.
Rustic Tomato Pie with Parmesan Herb Crust
A simple yet flavorful recipe that combines the sweetness of tomatoes with the savory flavor of Parmesan and fresh herbs.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– Salt, to taste
For the filling:
– 3 large tomatoes, diced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine flour, Parmesan cheese, olive oil, parsley, and salt. Mix until a crust forms.
3. Press the crust into a 9-inch pie dish.
4. In a separate bowl, mix together tomatoes, olive oil, garlic, basil, and Parmesan cheese.
5. Pour the filling into the prepared crust.
6. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly.
Cooking Time: 35-40 minutes
Spicy Jalapeño and Tomato Cornbread Pie
Elevate your cornbread game with this spicy twist! This pie combines the warmth of jalapeños, sweetness of tomatoes, and crunch of cornbread for a delightful dessert or snack.
Ingredients:
– 1 cup cornbread mix
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 large eggs
– 1/2 cup diced jalapeños
– 1/2 cup canned tomatoes, drained and chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, cheese, cilantro, and a pinch of salt.
3. Add cornbread mix and stir until just combined.
4. Fold in diced jalapeños and chopped tomatoes.
5. Pour mixture into a greased 9-inch pie dish.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Sun-Dried Tomato and Feta Phyllo Pie
Sun-Dried Tomato and Feta Phyllo Pie: A savory and flavorful Greek-inspired pie that combines the tanginess of feta cheese with the sweetness of sun-dried tomatoes, wrapped in crispy phyllo pastry.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 egg, beaten (for brushing phyllo)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw the phyllo dough according to package instructions.
3. In a bowl, mix together chopped sun-dried tomatoes, crumbled feta cheese, olive oil, garlic, salt, and pepper.
4. Layer 4-5 sheets of phyllo dough in a baking dish, brushing each sheet with beaten egg.
5. Spread the tomato-feta mixture evenly over the phyllo layers.
6. Roll out remaining phyllo dough to fit the top of the pie. Place on top of the filling and brush with egg wash.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Caramelized Onion and Tomato Galette
This rustic galette combines the sweetness of caramelized onions with the tanginess of fresh tomatoes, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 large onion, thinly sliced
– 2 large tomatoes, diced
– 1 sheet puff pastry, thawed
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the onion over medium-low heat, stirring occasionally, until caramelized and golden brown (about 30 minutes).
3. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Arrange the cooked onions and diced tomatoes in the center of the pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Brush the top with olive oil and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the crust is golden brown.
Cooking Time: 25-30 minutes
Vegan Tomato Pie with Cashew Cream Filling
Vegan Tomato Pie with Cashew Cream Filling: A creamy, savory, and utterly delicious pie that’s perfect for a vegan dinner party or a cozy night in.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup cold unsalted cashews
For the filling:
– 1 cup raw cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1 cup canned crushed tomatoes
– 1/2 cup nutritional yeast
– 1/4 cup olive oil
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: Blend cashews and flour in a food processor until crumbly.
3. Press mixture into a pie dish.
4. Make the filling: Soak cashews in water for at least 4 hours. Blend with remaining filling ingredients until smooth.
5. Pour filling into the pie crust.
6. Bake for 40-45 minutes or until edges are golden brown.
7. Let cool before serving.
Cooking Time: 40-45 minutes
Bacon and Tomato Pie with Gruyère Cheese
Bacon and Tomato Pie with Gruyère Cheese Recipe
This savory pie combines the richness of bacon, the sweetness of caramelized tomatoes, and the creaminess of Gruyère cheese. Perfect for a comforting dinner or brunch.
Ingredients:
– 1 sheet puff pastry, thawed
– 6 slices of bacon, diced
– 2 large tomatoes, cored and sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/2 cup Gruyère cheese, grated
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add olive oil and sauté garlic for 1 minute. Add sliced tomatoes and cook until caramelized, stirring occasionally.
5. Arrange cooked tomato mixture on one half of the pastry, leaving a 1/2-inch border around edges.
6. Sprinkle Gruyère cheese over the tomatoes, then top with cooked bacon.
7. Fold other half of pastry over filling, pressing edges to seal. Crimp or flute edges for a decorative finish.
8. Brush top crust with a little water and make a few small slits for steam to escape.
9. Bake for 35-40 minutes, or until golden brown.
10. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Mediterranean Tomato Pie with Olives and Feta
Experience the flavors of the Mediterranean with this vibrant tomato pie, loaded with Kalamata olives and crumbly feta cheese. A perfect dish for a warm summer evening.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups cherry tomatoes, halved
– 1/4 cup pitted Kalamata olives, sliced
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
2. In a bowl, combine cherry tomatoes, olives, feta cheese, garlic, and olive oil. Season with salt and pepper to taste.
3. Place the tomato mixture in the center of the pastry, leaving a 1-inch border around.
4. Fold the edges of the pastry up over the filling, pressing gently to seal.
5. Brush the top crust with a little water and sprinkle with chopped parsley (if using).
6. Bake for 25-30 minutes or until the crust is golden brown.
Cooking Time: 25-30 minutes
Herbed Tomato Pie with Buttermilk Biscuit Crust
This savory pie combines fresh tomatoes, fragrant herbs, and a flaky buttermilk biscuit crust for a delicious twist on traditional quiche.
Ingredients:
– 2 cups mixed fresh herbs (such as basil, parsley, and chives)
– 3 large ripe tomatoes, diced
– 1/4 cup unsalted butter, melted
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup buttermilk
– 1 egg, beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together herbs, tomatoes, and melted butter.
3. In a separate bowl, whisk together flour, salt, and baking powder.
4. Add buttermilk and stir until mixture forms a sticky dough.
5. Roll out dough on a floured surface to fit a 9-inch (23 cm) pie dish.
6. Press dough into the dish, then fill with tomato mixture.
7. Fold edges of crust over filling and brush with beaten egg.
8. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Roasted Garlic and Tomato Rustic Tart
A savory tart that combines the sweetness of roasted garlic with the tanginess of fresh tomatoes, perfect for a rustic dinner party or a cozy night in.
Ingredients:
– 1 sheet puff pastry, thawed
– 3-4 cloves garlic, peeled and separated into individual cloves
– 2 large tomatoes, cored and halved
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place garlic cloves on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender and caramelized.
4. Roll out puff pastry to a thickness of about 1/8 inch (3 mm). Transfer to a 9-inch (23 cm) tart pan with a removable bottom.
5. Arrange roasted garlic cloves on the center of the tart, leaving a 1-inch (2.5 cm) border around the edges. Top with tomato halves.
6. Fold the pastry edges over the filling, pressing gently to seal.
7. Brush the pastry with the remaining 2 tablespoons olive oil and season with salt and pepper.
8. Bake for 35-40 minutes or until golden brown.
Zucchini and Tomato Layered Pie
A flavorful twist on traditional savory pies, this Zucchini and Tomato Layered Pie combines the freshness of summer vegetables with the richness of melted cheese. Perfect for a light dinner or lunch.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté zucchini, onion, and garlic until tender. Set aside.
3. Roll out the pie crust to fit a 9-inch pie dish.
4. Arrange half of the tomato slices in the pie crust.
5. Top with the zucchini mixture, then sprinkle with mozzarella cheese.
6. Repeat layers: add remaining tomato slices, then Parmesan cheese.
7. Brush edges of pie crust with beaten egg and crimp to seal.
8. Bake for 40-45 minutes or until crust is golden brown.
Cooking Time: 40-45 minutes
Pesto Tomato Pie with Mozzarella and Pine Nuts
This flavorful pie combines the richness of pesto, the sweetness of tomatoes, and the creaminess of mozzarella, all topped with crunchy pine nuts. Perfect for a quick dinner or special occasion.
Ingredients:
– 1 sheet of puff pastry, thawed
– 2 large tomatoes, sliced
– 1/4 cup pesto
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup toasted pine nuts
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Arrange tomato slices in the center of the pastry, leaving a 1-inch border around edges.
4. Drizzle pesto over tomatoes and sprinkle with mozzarella cheese.
5. Fold edges of pastry up over filling, pressing gently to seal.
6. Sprinkle pine nuts on top of pie.
7. Bake for 25-30 minutes or until crust is golden brown.
Cooking Time: 25-30 minutes
Smoky Gouda and Tomato Pie with Thyme
This savory pie combines the richness of smoky Gouda cheese with the brightness of fresh tomatoes and the earthiness of thyme, perfect for a cozy dinner or brunch.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups mixed cherry tomatoes, halved
– 1/4 cup caramelized onions (see note)
– 1/4 cup crumbled smoky Gouda cheese
– 1 tablespoon olive oil
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a small bowl, mix together tomatoes, caramelized onions, and Gouda cheese.
4. Arrange the tomato mixture on one half of the pastry, leaving a 1/2-inch border around edges.
5. Drizzle with olive oil and sprinkle with thyme.
6. Fold the other half of the pastry over filling to form a triangle or square shape.
7. Crimp edges to seal and cut a few slits in the top for steam to escape.
8. Bake for 25-30 minutes, or until golden brown.
Note: To caramelize onions, cook 1 large onion, thinly sliced, over medium-low heat for about 20 minutes, stirring occasionally, until dark brown and sweet.
Cherry Tomato and Burrata Mini Pies
These bite-sized pies are the perfect combination of sweet cherry tomatoes and creamy burrata cheese, wrapped up in a flaky pastry crust. They’re easy to make and ideal for parties or as an appetizer.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1 pint cherry tomatoes, halved
– 8 oz burrata cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface to about 1/8 inch thickness. Cut into 3-inch squares.
3. Place a cherry tomato half and a ball of burrata cheese in the center of each square. Drizzle with olive oil and season with salt and pepper.
4. Fold the pastry squares into triangles, pressing edges to seal. Use a fork to crimp the edges.
5. Brush tops with egg wash (beaten egg mixed with 1 tbsp water). Sprinkle with chopped basil if desired.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Deep-Dish Tomato Pie with Sausage and Peppers
Deep-Dish Tomato Pie with Sausage and Peppers Recipe
Enjoy a hearty twist on the classic tomato pie, featuring savory sausage and sweet bell peppers.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 2 large tomatoes, diced
– 2 large bell peppers, sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook sausage in a large skillet over medium-high heat, breaking apart with a spoon, until browned, about 5-7 minutes.
3. Add onion, garlic, bell peppers, and tomatoes to the skillet; cook until vegetables are tender, about 10-12 minutes.
4. In a separate bowl, combine breadcrumbs, cheese, oregano, salt, and pepper.
5. Roll out puff pastry to fit a 9-inch deep-dish pie dish; fill with sausage mixture and top with breadcrumb mixture.
6. Drizzle with olive oil and bake for 35-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Gluten-Free Tomato Pie with Almond Flour Crust
Elevate your pie game with this refreshing gluten-free tomato pie featuring a crispy almond flour crust and savory filling. Perfect for warm weather, this recipe is sure to become a new favorite.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3 large eggs
– 2 cups mixed tomatoes (cherry and beefsteak), diced
– 1/2 cup grated cheddar cheese (optional)
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. Add cold butter and mix until the mixture resembles coarse crumbs.
4. Press crust into a 9-inch pie dish.
5. In a separate bowl, whisk eggs and mix with diced tomatoes, cheese (if using), and a pinch of salt.
6. Pour filling over crust and bake for 40-45 minutes or until filling is set and crust is golden brown.
7. Garnish with fresh basil leaves before serving.
Cooking Time: 40-45 minutes
Summer Tomato Pie with Fresh Corn and Basil
This refreshing summer pie combines the sweetness of fresh corn, the tanginess of tomatoes, and the brightness of basil in a simple yet satisfying dessert. Perfect for warm weather gatherings or a light lunch.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups cherry tomatoes, halved
– 1 cup fresh corn kernels
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a bowl, combine cherry tomatoes, corn kernels, and chopped basil. Drizzle with olive oil and season with salt and pepper.
4. Arrange the tomato-corn mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or a square shape. Crimp the edges to seal.
6. Bake for 35-40 minutes, or until golden brown.
Summary
Get ready to indulge in the comfort food of your dreams! This collection of 20 savory tomato pie recipes offers a variety of delicious and creative twists on the classic dish. From Southern-inspired classics with cheddar crusts to Mediterranean-style pies with olives and feta, there’s something for every taste bud. Whether you’re in the mood for something hearty and cheesy or light and fresh, these mouthwatering pies are sure to satisfy your cravings.
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