This article is proudly sponsored by Minerva Dairy. All thoughts and opinions expressed are 100% my own, reflecting a genuine appreciation for their exceptional products.
Experience the true essence of summer with this exquisite Tomato Pie featuring a delectable Herb Crust. Imagine a simple yet rich, buttery crust infused with aromatic herbs, generously filled with sweet heirloom tomatoes and an abundance of luscious cheese. It’s a symphony of flavors that truly captures the season’s best!
The Irresistible Charm of Heirloom Tomatoes in Your Summer Pie
Let’s take a moment to admire heirloom tomatoes. Aren’t they simply breathtaking? Their incredible array of colors, from deep reds and oranges to vibrant greens and purples, and their unique, often irregular shapes, make each one a little work of art. Beyond their visual appeal, these tomatoes are a culinary delight, transforming this tomato pie into a masterpiece.
For me, heirloom tomatoes embody the peak of summer flavor. They are inherently sweet, incredibly juicy, and bursting with a complex taste that’s a true gift from nature. Often, I find myself simply sprinkling slices with a pinch of salt and pepper, enjoying them as a pure, unadulterated snack. However, when these summer gems are nestled within a flaky, buttery, and cheesy crust, then topped with fresh herbs, the results are nothing short of spectacular. This epic tomato pie elevates the humble tomato to a luxurious experience, making it a must-try for any summer gathering.
Crafting the Perfect Herb Crust with Minerva Dairy Butter
It’s no secret that I have an enduring affection for Minerva Dairy’s garlic herb butter. This exceptional butter is the secret ingredient that transforms an ordinary crust into something extraordinary. If you’ve tried their garlic butter in other recipes, like my Summer Panzanella Salad with Garlic Butter Croutons (the croutons are incredibly versatile!), you already know the magic it brings. What’s not to love about butter that’s rich, wonderfully creamy, and perfectly infused with fragrant garlic, a medley of herbs, and a touch of sea salt? That’s the consistent quality you can always expect from Minerva Dairy: butter, made better, every single time.
This cheesy herb crust is truly divine. Its robust flavor and flaky texture are unparalleled. I once had a little dough leftover and, on a whim, shaped it into a small circle and baked it like a cracker – it was unbelievably good! I wholeheartedly recommend using this particular crust recipe for any savory application, whether it’s for crackers, wafers, or even other tarts you might be making. Its versatility and deliciousness are simply unmatched.
So, let’s dive into creating this incredible recipe!
Essential Grocery List for Your Tomato Pie
To prepare this delightful tomato pie, gather the following ingredients:
For the Herb Crust:
- All-purpose flour
- Extra sharp cheddar cheese (finely grated)
- Fresh chives (finely chopped)
- Fresh basil (finely chopped)
- Salt
- Minerva Dairy garlic and herb butter (chilled and cubed)
- Cold water (as needed)
For the Creamy Tomato Filling:
- Mayonnaise
- Italian cheese blend (shredded)
- Cheddar cheese (shredded)
- Large egg (for binding, not explicitly listed in original grocery list, but in instructions)
- Dijon mustard
- Fresh chives (finely chopped)
- Fresh basil (finely chopped)
- Granulated sugar (to balance tomato acidity)
- Red pepper flakes (optional, for a subtle kick)
- Heirloom tomatoes (various colors and sizes work best)
Step-by-Step Instructions to Create Your Summer Tomato Pie
Follow these detailed steps to bring this sensational tomato pie to life:
Preparing the Flaky Herb Crust:
In a food processor, combine the all-purpose flour, grated cheddar cheese, chopped fresh chives, chopped fresh basil, and salt. Pulse briefly until all ingredients are just combined. Add the chilled Minerva Dairy garlic and herb butter, cut into small pieces. Pulse again until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining – this is key for a flaky crust. Gradually add cold water, one tablespoon at a time, pulsing until the dough just comes together. Be careful not to overmix. Gently knead the dough a few times, then shape it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to chill and relax.
Preparing the Heirloom Tomatoes:
Thinly slice the heirloom tomatoes. Arrange the slices in a single layer on a cookie sheet lined with paper towels. Sprinkle generously with salt. Let them sit for 30 minutes; this crucial step helps draw out excess moisture, preventing a soggy pie crust.
Crafting the Creamy Cheese Filling:
In a medium-sized bowl, combine the mayonnaise, Italian cheese blend, cheddar cheese, egg, Dijon mustard, chopped fresh chives, chopped fresh basil, granulated sugar, and red pepper flakes (if using). Stir well until all ingredients are fully incorporated and the mixture is smooth and evenly combined.
Assembling and Baking Your Tomato Pie:
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a 12-inch circle, or large enough to fit your pie dish.
- Carefully transfer the rolled dough into a 9-inch pie dish. Crimp the edges decoratively and prick the bottom of the crust several times with a fork. This helps prevent the crust from puffing up during pre-baking.
- Bake the empty pie crust for 15 minutes, or until it’s lightly golden brown. Remove from the oven and let it cool for about 15 minutes before filling.
- Spread half of the prepared cheese mixture evenly into the bottom of the pre-baked pie crust. Arrange a layer of the prepared, sliced tomatoes over the cheese mixture. Top with the remaining cheese mixture, spreading it out carefully. Finally, arrange another layer of sliced tomatoes on top of the cheese filling for a beautiful finish.
- Bake in the preheated oven for 30-35 minutes, or until the filling is firm and set, and the crust is a rich golden brown.
- Once baked, remove from the oven and allow to cool slightly before serving. Garnish with additional fresh chopped herbs, then slice and enjoy!
*Chef’s Tip: If you notice the pie crust edges browning too quickly during baking, simply wrap aluminum foil loosely around the edges to protect them, and continue baking until the pie is fully set.
Recipe Variations and Pro Tips for Your Tomato Pie
- Cheese Combinations: While cheddar and Italian blend are fantastic, feel free to experiment with other cheeses. Fontina, creamy ricotta, tangy goat cheese, Spanish Manchego, or salty feta would all be delicious additions or substitutions, offering unique flavor profiles.
- Herb Customization: The classic basil and chive combination is a winner, but don’t hesitate to switch up the herbs to suit your preference. Oregano, flat-leaf parsley, a touch of fragrant rosemary, fresh dill, or earthy thyme would also complement the tomatoes beautifully. A mix of several herbs can also create a complex and inviting aroma.
- Add-ins: Consider adding a layer of caramelized onions, a sprinkle of crispy bacon bits, or a thin layer of pesto beneath the cheese mixture for an extra layer of flavor and texture.
- Spicy Kick: For those who enjoy a little heat, increase the amount of red pepper flakes in the filling, or even add a pinch of cayenne pepper.
Common Questions About Tomato Pie
- Can I use a store-bought pie crust for this recipe?
- Absolutely! While the homemade herb crust, especially with Minerva Dairy butter, offers unparalleled flavor and flakiness, a store-bought crust is a convenient shortcut. Just be aware that the overall flavor profile will be slightly different. Ensure you pre-bake it according to package directions or the recipe’s suggestion.
- What’s the best way to store leftover tomato pie?
- To maintain its freshness and flavor, I recommend storing leftover tomato pie in the refrigerator for up to 3 days. You can either wrap the entire pie tightly with plastic wrap or slice individual portions and place them in an airtight container. Reheat gently in the oven for best results.
- Can I use any type of tomatoes for this pie?
- Yes, you can use any variety of ripe, juicy tomatoes you can find and prefer. I personally adore the vibrant colors and distinctive flavors of heirloom tomatoes, which add so much visual appeal. However, the most crucial step, regardless of tomato variety, is to remove as much water from the sliced tomatoes as possible by salting them and letting them drain on paper towels. This prevents the pie from becoming watery.
Perfect Serving Suggestions for Tomato Pie
This savory tomato pie is incredibly versatile. We love serving it with a light, crisp green salad dressed with a simple vinaigrette, making it a perfect meal for lunch, brunch, or a relaxed dinner. It also pairs wonderfully with grilled chicken or fish, or as a show-stopping side dish at any summer potluck or BBQ.
Discover More Delicious Tomato Recipes! 🍅
If you’re as big a fan of fresh tomatoes as we are, you’ll love these other recipes:
Garden Herb Frittata
Slow Cooker Tomato and Roasted Red Pepper Soup
Easy Margherita Flatbread
Tomato Pie with Herb Crust
This Tomato Pie with Herb Crust is the epitome of summer. A simple buttery, herb crust, sweet heirloom tomatoes and loads of cheese! What more could you ask for?!
Ingredients
- For the Crust
- 1 ¼ cups all-purpose flour
- 1/2 cup extra sharp cheddar
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh basil, chopped
- ¼ teaspoon salt
- ½ cup Minerva Dairy garlic and herb butter
- 2 to 3 Tablespoons cold water (just until dough comes together)
- For the filling
- 1/2 cup mayonnaise
- 2 cups Italian cheese blend
- 1/2 cup cheddar cheese
- 1 egg
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- 2 1/2 lbs. heirloom tomatoes
Instructions
For the Crust
Into your food processor add flour, cheese, chives, basil and salt. Pulse until combined. Add in butter and pulse until pea sized pieces form. Slowly add in water just until dough comes together. Knead together and place into saran wrap and chill for 30 minutes.
For the Tomatoes
Thinly slice the tomatoes and lay onto a paper towel lined cookie sheet. Sprinkle with salt and allow to sit for 30 minutes.
For the Filling
Into a bowl, mayonnaise, Italian cheese, cheddar cheese, egg, dijon, chives, basil, sugar and red pepper flakes (if using) Stir to fully combine.
To assemble
- Preheat oven to 375 degrees.
- Remove dough from refrigerator and roll out onto floured surface.
- Place dough into a 9″ pie dish, crimping the sides and prick the bottom with a fork.
- Bake for 15 minutes or slightly golden brown. Remove from oven and allow to cool for 15 minutes.
- Place half the cheese mixture into the bottom of the pie crust, then top with a layer of sliced tomatoes. Top with the remaining cheese mixture and top with slice tomatoes.
- Bake in the oven for 30-35 minutes or until firm and the crust is golden brown.*
- Top with additional chopped herbs, slice and serve.
*if the crust begins to brown too quickly, wrap aluminum foil around the edges and continue to bake until set.
Nutrition Information:
Serving Size: 1
Amount Per Serving:
Calories: 417
Total Fat: 28g
Saturated Fat: 12g
Trans Fat: 0g
Unsaturated Fat: 14g
Cholesterol: 81mg
Sodium: 436mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 5g
Protein: 17g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on this site should only be used as a general guideline.
Before the glorious sweet summertime comes to an end, please make it a point to prepare this utterly delicious cheesy tomato pie. It truly encapsulates the flavors of the season!
This pie is the perfect dish to bring to a sophisticated wine party, a cozy girls’ night in, or simply to savor on your porch while sipping a refreshing glass of sweet tea on a warm evening. Its charm and deliciousness are sure to impress.
