Tomato Pie Recipe

Cheesy Summer Tomato Pie with a Crispy (And Not Soggy) Crust

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For the crust: 


For the filling: 


For the topping: 


  1. To make the crust, add the all-purpose flour, shredded Cheddar cheese, salt, butter and water to a food processor and process until soft dough forms.
  2. Wrap with cling wrap and refrigerate for minimum one hour. 
  3. Preheat oven to 400°F.
  4. Lightly grease a 10-inch pie dish and set aside.
  5. Sprinkle work surface with flour. 
  6. Roll the dough until ¼ inch thick. 
  7. Gently wrap the dough around a floured rolling pin and unroll onto the prepared pie dish. 
  8. Prick with a fork. 
  9. Bake in preheated oven for 20 minutes. 
  10. Remove from the oven and sprinkle with cornmeal.
  11. To make the filling, add all the ingredients to a bowl and mix to combine. 
  12. Pour the filling into the crust. 
  13. Top with sliced tomatoes. 
  14. Brush the tomatoes with olive oil. 
  15. Bake in preheated oven for 40-45 minutes. 
  16. Remove from the oven. 
  17. Allow to cool completely. 
  18. Decorate with fresh basil leaves and serve.

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