Tomato Pie




Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes (plus resting time)
Servings: 8
Category: Main Dish

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Notes After Making

Add

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Ingredients

Crust

Choose one option:

Traditional Pie Crust

  • 1 deep-dish pie crust, unbaked

Cracker Crust

  • ½ cup (113 g) unsalted butter, melted
  • 1¼ cups (150 g) cracker crumbs, 1 1/2 sleeves

Biscuit Topping

  • Recipe here

    • Roasted Tomatoes

    • 2½ pounds heirloom, vine-ripened, or Roma tomatoes, sliced about ⅓-inch thick
    • 3–4 garlic cloves, peeled
    • Olive oil
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste

    Custard Filling

    • 1 large egg
    • ¼–⅓ cup (60–75 g) Duke’s mayonnaise
    • ⅓ cup (75 g) half-and-half
    • 1 tablespoon Dijon mustard
    • Roasted garlic cloves, minced
    • 10 fresh basil leaves, torn
    • 1 tablespoon fresh thyme leaves

    Cheese & Toppings

    • 1 cup freshly grated Fontina or Monterey Jack cheese
    • 1 cup freshly grated sharp cheddar cheese
    • 2 slices bacon, cooked and crumbled (optional)

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    Instructions

    Prepare the Tomatoes

    1. Preheat the oven to 350°F.
    2. Slice the tomatoes into approximately ⅓-inch slices and arrange them on two parchment-lined baking sheets along with the garlic cloves.
    3. Drizzle with olive oil and season with salt and pepper.
    4. Roast for 60–75 minutes. Remove the garlic after about 30 minutes to prevent burning.
    5. Allow the tomatoes to cool, then gently pat away any excess moisture with paper towels.

    Prepare the Crust

    For a traditional pie crust:

    1. Place the crust into a deep-dish pie plate. (If using a standard pie plate, place it on a baking sheet to catch any overflow.)
    2. Freeze for 1-hour or overnight or follow blind baking instructions below.
    3. Dock the bottom with a fork.
    4. Line with parchment paper and pie weights.
    5. Blind bake at 350°F for 20 minutes.
    6. Remove the parchment and weights, then continue baking for 10 minutes until lightly golden.

    For a cracker crust:

    1. Combine the melted butter and cracker crumbs until evenly moistened.
    2. Press firmly into the bottom and up the sides of a pie plate.
    3. Bake for 8–10 minutes, then cool slightly before filling.

    Prepare the Custard

    1. In a medium bowl, whisk together the egg, mayonnaise, half-and-half, Dijon mustard, roasted garlic, basil, and thyme until smooth.

    Assemble the Pie

    1. Sprinkle a small amount of the cheddar cheese over the bottom of the crust.
    2. Arrange half of the roasted tomatoes in an even layer.
    3. Spoon half of the custard mixture over the tomatoes.
    4. Sprinkle with half of the remaining cheeses and bacon, if using.
    5. Repeat with the remaining tomatoes, custard, cheeses, and bacon.

    Bake

    1. Bake at 350°F for 20–30 minutes, or until the filling is set and the cheese is melted and lightly golden.
    2. Remove from the oven and allow the pie to rest for 30–45 minutes before slicing. This allows the filling to set and makes for cleaner slices.

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    Jessica’s Notes

    Best served with:

    • Mixed greens with balsamic vinaigrette 

    Wine Pairing:

    • Sauvignon Blanc - Bright acidity and citrus notes complement the sweet roasted tomatoes, fresh basil, and creamy custard while keeping the pie feeling light.
    • Pinot Grigio - Crisp and refreshing with delicate fruit flavors that balance the richness of the cheese and mayonnaise without overpowering the tomatoes.
    • Chardonnay – Offers notes of apple, pear, and subtle vanilla that pair beautifully with the Fontina and cheddar while complementing the roasted garlic.
    • Dry Rosé – Fresh berry flavors and lively acidity provide a refreshing contrast to the savory pie, making it an excellent choice for brunch, lunch, or a warm summer dinner.

    Prep Ahead:

    • Roast the tomatoes and garlic up to 2 days in advance.
    • Blind bake the crust a day ahead.
    • Grate the cheeses and prepare the custard several hours before assembling.

    Storage:

    • Store covered in the refrigerator for up to 4 days.

    Reheating:

    • Reheat at 350°F until the internal temperature reaches 150–165°F.

    Variations:

    • Add caramelized onions between the tomato layers.
    • Substitute Gruyère or mozzarella for the Fontina.
    • Use fresh oregano instead of thyme.
    • Omit the bacon for a delicious vegetarian pie.

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