This tomato pie is a showstopper! A flaky thyme crust, cheesy filling, and ripe juicy tomatoes make this a savory pie you’ll want to make again and again.
For the crust
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 teaspoons dried thyme
- 1/2 cup cold unsalted butter
- 7 tablespoons ice water, more as needed
For the filling
- 2 pounds ripe tomatoes (5 medium)
- 2 eggs
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 2 tablespoons chives, plus more for garnish
- 1 tablespoon Dijon mustard
- 1/2 cup shredded Parmesan cheese, plus more for sprinkling
- 3/4 cup shredded mozzarella cheese
- Basil leaves, for garnish (optional)
- Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, baking powder, and thyme. Cut the butter into small pieces and drop it into the flour mixture. Use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained.
- Sprinkle the ice water over the flour, mixing gradually with a fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky, adding a bit more water or flour if necessary.
- Refrigerate the dough: Form the dough into a ball and refrigerate in a covered container at least 30 minutes.
- Broil the tomatoes: Meanwhile, preheat a broiler to High. Slice the tomatoes in 3/8” inch thick slices. Remove the seeds with your fingers and discard them. Spread the tomatoes in a single layer on a parchment lined baking sheet. Sprinkle with several pinches of kosher salt. Broil for 6 to 8 minutes until starting to lightly brown at the edges. Remove and rest until cooled.
- Blind bake the pie shell: Preheat the oven to 425°F. After the dough has chilled 30 minutes, butter a 9” pie plate. Remove the dough from the refrigerator. Lightly flour the countertop. Roll the dough evenly from the center to the edge, until the dough is a large circle about 1/8-inch thick. Use the rolling pin to gently transfer the dough into the center of the pie plate. Use your fingers to press the pastry into the form of the pie pan. Cut off excess dough that extends over the sides of the pie pan: you’ll want the dough to just rest on the top edge of the pan (but don’t crimp or fold the edges). Lightly prick the dough all over with a fork (this keeps it from puffing too much while baking). Then place it in the oven without filling and bake for 12 minutes* or until just starting to brown (this is called blind baking).The crust will shrink down the sides of the pan about 1/2-inch during the blind bake: this is intentional.
- Make the filling: While the crust blind bakes, in a medium bowl, whisk the eggs. Add the mayonnaise, garlic powder, onion powder, kosher salt, chives, and Dijon mustard and mix until smooth. Add the Parmesan cheese and mozzarella cheese and mix until incorporated.
- Bake the filled pie: When the dough is finished baking, spread 1/2 of the filling in the bottom of the crust. Place half of the tomatoes in a single layer over the filling, overlapping them slightly. Repeat by spreading the remaining half of the filling on top, then the remaining tomatoes. Finish with a liberal sprinkling of Parmesan cheese on top. Bake until the pie is set and starting to brown, about 22 to 24 minutes.
- Cool: Allow the pie to cool for at least 20 minutes before serving: this helps it to set. If desired, garnish with basil leaves and chopped chives. Slice into pieces and serve.
- Storage/reheating instructions: This pie tastes great after sitting at room temperature for several hours. It also reheats very well! You can also refrigerate and then warm leftovers in a 300 degree oven for about 5 minutes until warmed through and the crust is crispy again.
*If you’re in a pinch, you can substitute a purchased pastry crust. You may need a little less time on the blind bake, about 8 to 10 minutes. Keep an eye on it.
- Category: Main Dish
- Method: Baked
- Cuisine: American
Keywords: Tomato pie