I’ve adapted this recipe from Garden & Gun, a fantastic magazine known for its Southern charm and delicious food. While the original uses a breadcrumb topping, which is wonderful, I’ve also had great success with a classic pie crust. Either way, you’re in for a treat!
For the best flavor and a visually stunning pie, seek out a variety of heirloom tomatoes. Think bright yellows, deep reds, and even green with stripes! Their unique tang and vibrant colors truly make this pie special. While you can use regular tomatoes, they simply won’t deliver the same depth of flavor.
Ready to bake the taste of summer into a pie? Let’s get started!
Heirloom Tomato Pie Recipe
Ingredients
- 1 small onion, minced
- 3 garlic cloves, minced
- 4 tbsp. extra virgin olive oil, divided
- 1 tbsp. Dijon mustard
- 1 (9-inch) pie shell (you can also use a top crust if you prefer not to do the breadcrumb topping)
- 1 lb. assorted heirloom tomatoes, sliced ¼-inch thick (mixing colors is fun!)
- 2-3 oz. fresh goat cheese, crumbled (skip the feta; it doesn’t melt well here!)
- ½ oz. fresh basil, chopped
- Optional: 1 tbsp. Balsamic Reduction sauce (Trader Joe’s often has pre-made; otherwise, use balsamic vinegar)
- ½ cup plain breadcrumbs
- 1 oz. grated Parmesan cheese
- Herb salt and fresh black pepper to taste
Preparation
- Preheat your oven to 400°F (200°C).
- In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in the Dijon mustard and set aside.
- Place your pie shell in a 9-inch pie dish. Layer half of your sliced tomatoes into the shell and season generously with salt and pepper.
- Evenly spread the sautéed onion and garlic mixture over the tomatoes. Crumble half of the goat cheese and sprinkle half of the basil over the mixture.
- Add the remaining tomato slices, layering them on top, and season again with salt and pepper.
- Drizzle 1 tablespoon of olive oil and the optional balsamic reduction over the tomatoes. Top with the remaining basil.
- In a small bowl, combine the breadcrumbs, the remaining 2 tablespoons of olive oil, and the Parmesan cheese. Sprinkle this mixture evenly over the tomato filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the crust is beautifully crisp.
- This pie is best served warm, not hot. Let it cool down for a bit before slicing; it will be too runny if served straight from the oven.
Enjoy this delicious taste of summer! What’s your favorite way to use fresh summer tomatoes?
In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.
Place pastry shell in a 9-inch pie dish or use a pie shell that is already in foil. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and balsamic reduction over the tomatoes. Top with remaining basil.
I typically serve this ‘warm’ but not hot. It’s too runny when hot, so let it cool down before serving.
