Every summer I make sure to plant one thing – no matter what!  That one thing is tomatoes.  They are so easy to preserve for cooking all winter.  I will usually water bath them in quart jars or dehydrate them as sun dried tomatoes.

I also make sure to have a couple plants that will grow tomatoes of differing colors.  They are beautiful to use in fresh salads and my favorite…..  Tomato Pie!!


Tomato Pie

Use the Vodka Pie Crust Recipe and cut in half to do a single crust
For egg wash (wisk together and set aside):
1 egg white
1 TBSP water

3 pounds of assorted tomatoes (preferably from the garden and different colors)
2 tsp salt (separated in two)
1 cup chopped sweet onion
1 1/3 cup grated Meule de Savoie cheese (find it at Whole Foods)
1 1/2 grated Parmesan Regianno
3/4 cup sour cream
3/4 cup chopped fresh basil
1 TBSP chopped fresh thyme
1/4 tsp pepper
1 egg, beaten


For the crust:

Follow recipe for Vodka Pie Crust but divide in half for single crust.  Roll out pie crust on floured surface and form to a buttered pie plate.  Place in freezer for 15-20 minutes.


Cut tomatoes into 1/4 inch slices.  Lay slices on paper towel covered baking sheets.  Sprinkle tomatoes with 1 tsp of salt.  Let sit for 20 minutes.


Combine Meule de Savoie, Parmesan, sour cream, basil, thyme, one tsp salt, pepper and beaten egg.

meuledesavoie basilthyme

fill filing


Preheat oven to 400 degrees.

Remove excess liquid from tomatoes with more paper towels by patting them down.

Remove pie crust from freezer and poke holes in the bottom and side of the crust with a fork.  Brush egg wash over bottom and sides of pie crust.


Place chopped sweet onion in bottom of pie crust.  Top the onion with 1/3 of the cheese mixture.  Layer half of the tomato, alternating colors.  Place 1/3 of cheese mixture over tomatoes.  Place remaining tomatoes on top of cheese mixture.  Lastly, place the final 1/3 cheese mixture on top of the pie. (note: I always save a couple of the best looking tomato slices to place on the very top of the pie for color)

Place pie on baking sheet and place in oven.  Bake for 45-50 minutes or until the center is bubbling.

Cool entirely and serve at room temperature.


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