Heirloom Tomato Pie is one of my favorite ways to use luscious summer tomatoes. Layers of vine ripened tomatoes with fresh herbs and goat cheese. Summer dinner perfection!
Yes, I have a pie obsession. So, of course, when I saw the gorgeous heirloom tomatoes in our farm share last week I knew this pie was going to be on the menu for the weekend. Between now and September I’ll make BLTs, fresh tomato sauce, bread salad, gazpacho, canned tomatoes and roasted tomato sauce for the freezer. But this pie is usually the first dish I make when the summer tomatoes start rolling in. It’s my husband’s favorite, it’s fairly light and is just as good, if not better, for breakfast or lunch the next day.
In our area “tomato pie” usually refers to a thick bread-y crust baked with tomato sauce on top, basically a cheese-less pizza.
In our house a tomato pie is a fruit pie like any other other, except it’s savory. Heirloom tomatoes layered into a pie shell with cheese and herbs and baked until it’s bubbly and delicious.
This is another one of those dishes that’s not really a recipe but is more of a concept. The essential ingredients are a blind-baked pie crust and tomatoes. All the other ingredients are optional, well except maybe the salt, because tomatoes love salt.
I don’t always put meat into the dish, but I had some smoked prosciutto (speck) and decided that would taste great with the tomatoes, and it did. I usually layer chunks of soft goat cheese in this pie because I think the flavors really work. But hey, use whatever cheese you’ve got on hand or is your favorite. Summer herbs are a natural with these flavors. I particularly like lemon thyme with tomatoes, but fresh basil, parsley or oregano are also great choices.
You do need to blind bake the pie shell so it doesn’t get soggy from the filling. You can buy pie weights or use dried beans that you keep on hand just for this purpose.
Once you’ve got the pie dough rolled and blind-baked the pie comes together super fast. It’s pretty fail proof as long as you make sure to bake it until all the juices are bubbling, not just around the edges (check under one of the slices in the middle). You have to wait a good 45 minutes to an hour after it comes out of the oven before you cut it. The juices need to reabsorb into the pie for the slices to hold their shape. Luckily, this pie is perfect to make ahead since it tastes great slightly warm, room temperature or even chilled.
This is summer on a plate! Pour me a glass of cold rosé wine to go with it and I’m a happy camper. What’s your go-to dish for those first summer tomatoes? The pie must cool at least one hour before slicing. If you cut it before the juices have time to reabsorb the pie will fall apart.
Assemble the pie
I like it slightly warm, at room temperature and even cold the next day.
The pie must cool at least one hour before slicing. If you cut it before the juices have time to reabsorb the pie will fall apart.
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