End of Summer means heirloom tomatoes are bursting with flavor and ready to be enjoyed! This Heirloom Tomato Pie is the perfect way to celebrate these beauties.
I adapted this recipe from Garden & Gun, a fantastic magazine for all things Southern style and food. The original recipe uses a bread crumb topping, which is delicious, but I’ve also tried it with a classic pie crust – both versions are guaranteed crowd-pleasers!
This tomato pie is more than just a side dish – it’s a unique, seasonal showstopper that’s surprisingly easy to make. For the best results, get a variety of heirloom tomatoes – think vibrant yellows, deep reds, and even green with stripes! Ripe and flavorful are key. You can use regular tomatoes in a pinch, but they just won’t have that special heirloom tang.
So, are you ready to bake 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
- 9-inch pie shell * pie top crust if you don’t want to do breadcrumb topping
- 1 lb. assorted heirloom tomatoes (any variety,but fun to mix up colors), sliced ¼-inch thick
- 2-3 oz. fresh goat cheese, crumbled (don’t use Feta! Feta doesn’t melt well!)
- ½ oz. fresh basil chopped
- OPTIONAL – 1 tbsp. Balsamic Reduction sauce (Trader Joe’s has pre-made sauce – use balsamic vinegar if you can’t find the reduction sauce)
- ½ cup plain bread crumbs
- 1 oz. grated Parmesan cheese
- Herb Salt and fresh black ground pepper
Preparation
Preheat oven to 400 degrees.
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.
Printable Recipe Here:
Ingredients
- 1 small red onion, minced
- 3 garlic cloves, minced
- 4 tbsp. extra virgin olive oil, divided
- 1 tbsp. Dijon mustard
- 9-inch (organic from Spouts) pie shell * pie top crust if you don't want to do breadcrumb topping
- 1 lb. assorted (organic from Spouts) heirloom tomatoes (any variety,but fun to mix up colors), sliced ¼-inch thick
- 3 oz. fresh goat cheese, crumbled (don't use Feta! Feta doesn't melt well!)
- ½ oz. fresh basil chopped
- 1 tbsp. Balsamic Reduction sauce (Fresh & Easy/or Trader Joe's has pre-made sauce - use balsamic vinegar if you can't find the reduction sauce)
- ½ cup fresh bread crumbs - I make my own out of any leftover bread rolls on hand - fluffly crumbs absorb the oil and cheese better.
- 1 oz. grated Parmesan cheese
- Herb Salt and fresh black ground pepper
Instructions
- Preparation
- Preheat oven to 400 degrees.
- 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.
- In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.
- Bake 35-40 minutes, or until topping and crust are golden brown.
Enjoy!
