Heirloom Tomato Pie!. Layers of vine ripened tomatoes, fresh herbs and goat cheese are baked in a flakey crust. This is summer on a plate. Serve a slice with a glass of cold rosé wine and you’ll be a happy camper.
In our neighborhood “tomato pie” usually refers to a thick bread-y crust baked with tomato sauce on top, basically a cheese-less pizza. But in our house a tomato pie is a fruit pie like any other other, except it’s savory.
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.
The only required ingredients are the pie crust and the tomatoes (any salt because tomatoes LOVE salt). The other ingredients can be flexible according to your taste.
This dish is really more of a concept than an actual recipe. The essential ingredients are a blind-baked pie crust and tomatoes. All the other ingredients are optional, well except the salt, because tomatoes love salt.
- Pie Crust – You can use the linked recipe or your favorite pie dough. This pie is also great with Cornmeal Pie Crust, Whole Wheat Pie Crust or Rye Pie Crust.
- Speck – Is a cured and smoked pork product. You can use pancetta or bacon or leave the meat out for a vegetarian meal.
- Tomatoes – Preferably heirloom but definitely vine-ripened.
- Parmesan Cheese – You can use grana padano, pecorino romano or any grating cheese.
- Chèvre – Soft goat cheese is nice with tomatoes but really any type of cheese will work.
- Thyme – My favorite herb for this recipe is lemon thyme. Basil, parsley, oregano or any soft herb works in the recipe.
- Additional Ideas – Sliced scallions, sauteed onions, sauteed mushrooms, minced garlic, sauteed leeks. Use what you’ve got in the fridge.
How to make Heirloom Tomato Pie:
- Slice the tomatoes and lay them on paper towels to absorb excess juice
- Roll the pie dough and fit it into a 9″ deep dish pie plate.
- Line it with foil and pie weights or dried beans. This will help the empty shell keep it shape while it bakes. Blind bake the crust.
- Fry the speck while the pie crust bakes.
- Assemble all the components for the pie.
- Sprinkle bread crumbs over the bottom of the crust.
- Begin layering the tomatoes, Parmesan, speck, thyme and goat cheese.
- End with a layer of tomatoes, then top with the remaining bread crumbs and parmesan.
- Bake until the juices in the center of the pie are bubbling.
- Wait at least 1 hour to slice the pie.
- If you slice the pie too soon the layers will slide apart.
- Serve the pie slightly warm, at room temperature or even chilled.
Tomato pie will keep at room temperature for 3-4 hours or in the refrigerator for 2-3 days.
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If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Heirloom Tomato Pie Recipe
- ½ recipe Perfect Pie Crust
- 4 oz speck (Pancetta or other bacon type meat, diced to ¼" cubes)
- 3 pounds tomatoes (preferably heirloom but definitely vine-ripened)
- ¼ cup panko bread crumbs
- ¼ cup Parmesan Cheese (grated)
- 4 ounces Chèvre goat cheese (broken into small chunks)
- 2 large sprigs thyme (leaves stripped from stems)
- kosher salt to taste
- Preheat the oven to 375 °F.
- Roll the pie dough and line a deep dish pie pan, flute the edges with your fingers or a fork. Using a fork, prick the bottom of the pie shell 10-12 times. Allow the pie shell to rest in the refrigerator while you prepare the tomatoes.½ recipe Perfect Pie Crust
- Slice 3 pounds tomatoes into ½" thick slices. Line the tomato slices in single layers on paper towels, place another paper towel on each layer and continue to stack and layer all the slices.
- Remove the pie shell from the refrigerator. Line the pie shell with aluminum foil and fill with pie weights or dried beans. Press the beans or pie weights all the way across the pan to ensure the sides of the shell won’t slip as it bakes.
- Blind bake the pie shell until the dough is baked through and just beginning to brown. Reduce the oven to 350 °F. While the pie shell is baking cook the meat until crispy and drain on a paper towel.4 oz speck
Assemble the pie
- Sprinkle 2 tablespoons of the panko crumbs across the bottom of the pie shell. Place a layer of slightly overlapping tomato slices into the pie shell. Sprinkle with a pinch of salt, about a tablespoon of grated Parmesan, ¼ of the thyme leaves and ¼ of the meat bits over the tomatoes. Sprinkle about ¼ of the goat cheese over the layer of tomatoes.¼ cup panko bread crumbs, ¼ cup Parmesan Cheese, 4 ounces Chèvre goat cheese, 2 large sprigs thyme
- Continue layering the tomatoes and other ingredients to fill the pie shell. The tomatoes will collapse while the pie bakes so you can overfill the shell a little. Sprinkle the last tablespoon of panko, some more Parmesan and a few leaves of thyme on the top of the pie.
- Bake until the top of the pie is browned and the juices in the middle of the pie are bubbling, about 1-1 ¼ hours.
- Cool for at least one hour before slicing so the juices can reabsorb.
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