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Flavorful Fresh Tomato Pie Recipe with Easy Cheddar Herb Crust

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A fresh tomato pie featuring a golden, crumbly cheddar herb crust paired with juicy ripe tomatoes, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or substitute with almond flour for gluten-free)
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1 tablespoon fresh basil, chopped
  • 2–3 tablespoons ice cold water
  • 4 large ripe beefsteak tomatoes, sliced about ¼ inch thick
  • 1 teaspoon salt (to draw out moisture)
  • Freshly ground black pepper, to taste
  • 1 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced

Instructions

  1. Prepare the Crust Dough (15 minutes + chilling): In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
  2. Stir in the shredded cheddar cheese, chopped thyme, and basil until evenly distributed.
  3. Add ice-cold water one tablespoon at a time and gently mix just until the dough comes together. Avoid overmixing to keep it tender.
  4. Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the fridge for at least 30 minutes.
  5. Prepare the Tomatoes (10 minutes): Slice the tomatoes about ¼ inch thick. Lay them out on paper towels or a clean kitchen towel in a single layer.
  6. Sprinkle the slices evenly with salt and let them sit for about 10 minutes to draw out excess moisture.
  7. Gently pat the tomato slices dry with more paper towels.
  8. Roll Out and Blind Bake the Crust (15 minutes): Preheat oven to 375°F (190°C). Roll out the chilled dough into a 12-inch circle on a lightly floured surface.
  9. Transfer to a 9-inch pie dish, pressing gently to fit the shape. Trim excess dough.
  10. Line the crust with parchment paper and fill with pie weights or dried beans.
  11. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until crust starts to turn golden.
  12. Assemble the Filling and Bake (20 minutes): Mix mayonnaise, Dijon mustard, minced garlic, black pepper, and chopped chives until combined.
  13. Spread half of this mixture evenly over the baked crust. Layer tomato slices over it, then spread remaining mayonnaise mixture on top.
  14. Sprinkle remaining shredded cheddar cheese evenly over the top.
  15. Bake at 375°F (190°C) for 20 minutes until cheese is melted and bubbly and tomatoes are heated through but still hold shape.
  16. Cool and Serve: Allow pie to cool for 10-15 minutes before slicing to help filling set and make cleaner slices.

Notes

Keep butter cold to ensure flaky crust. Salt and pat dry tomatoes to prevent sogginess. Blind bake crust to avoid soggy bottom. Use sharp cheddar for best flavor. Rotate pie halfway through baking to ensure even cooking. Fresh herbs in crust add aroma and flavor. Can prepare crust dough up to 2 days ahead. Reheat leftovers in 350°F oven for 10 minutes to restore crispness.

Nutrition

Keywords: tomato pie, cheddar herb crust, fresh tomato recipe, summer pie, savory pie, easy tomato pie, cheddar crust, fresh herbs, summer recipe

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