This delicious tomato pie recipe is full of the flavors of summer – juicy tomatoes and fresh basil folded into a delicious buttermilk-parmesan custard that elevates it from a standard quiche. Make the tomato pie recipe as a full-sized tart or even tartlets for delightful lunch or dinner.
Big Flavors in a Simple Summer Tomato Pie Recipe
Is there anything better in the middle of summer than fresh, juicy tomatoes? But sometimes you end up with a bumper crop of tomatoes and start wondering what to do with all those ripe, red beauties. Of course, there’s tomato soup, tomato sauce, and simple Caprese salad (or this Caprese garlic bread!).
Still, there are days when you’re looking for a tomato dish that’s new and fresh—something different from the typical summer tomato recipes. That’s where this deceptively simple summer tomato pie really shines.
This tomato pie recipe pays homage to tomato—one of my favorite flavors of summer–and is packed with flavor. Of course, you can make this tomato pie recipe any time of the year, but we all know summer is when you can get the best, juiciest tomatoes.
Use the Best Ingredients for this Tomato Pie
For this tomato pie recipe, I say get your hands on the highest-quality tomatoes you can find. Heirloom tomatoes are always a juicy, flavorful option, whether you grow your own or search the farmer’s market. The unique shapes of heirloom tomatoes also lend themselves well to the rustic look of this yummy tomato pie. This recipe really showcases the simple ingredients: tomato and basil.
To complete the mouth-watering flavors of this easy summer dinner recipe, I’ve used a butter crust (similar to my go-to 5-minute pie crust recipe). The beautifully buttery crust of this tomato tart is reminiscent of a classic tomato quiche or southern tomato pie, but not nearly as heavy. The butter crust, alongside the tomato and basil flavors in this recipe, creates a perfect light-but-satisfying summer meal.
I pre-bake (blind bake) the pie shell before adding the tomato slices and basil. Pre-baking keeps the crust from getting soggy and the bottom from turning out under-done. When the pie shell is ready to fill, I arrange the sliced tomato wedges in a single layer, add the basil, and repeat with the remaining tomatoes.
The egg-based custard filling cooks fairly quickly, and you want the whole dish to come out evenly golden brown. You can garnish the top with a few basil leaves, slices of cherry tomatoes, or keep it as-is. This tomato pie recipe comes out really beautiful straight from the oven.
As I’ve cooked this recipe several times (it’s a summer favorite), I’ve made a few changes along the way. I started with a more traditional southern-style tomato pie, but I’ve swapped the typical cheddar cheese for Parmesan. I also prefer using scallions instead of onions. The changes are perfect. They lighten the recipe up and not only complement but also really help intensify the flavor of the tomatoes.
How To Serve Your Delicious Tomato Pie
I love to eat a slice of this tomato pie for lunch or dinner, alongside a fresh salad. It’s really all you need for a fuss-free summer meal that’s satisfying and filling without being heavy. While you can eat the tomato pie warm or at room temperature, I like the flavors best when it’s slightly on the cooler side.
Making the tomato pie recipe into one large tart is easy, but to “fancy it up” a bit, tartlets would be really adorable! Small individual tarts would be ideal for a brunch or an outdoor dinner party. This is one of those recipes perfect for any meal and any occasion!
So, whether you decide to serve this tomato pie recipe for a weeknight dinner, special brunch, or bring it to a cookout, it’s sure to be a big hit this summer. Try it once and I’ll bet you’ll add it to your list of favorite summer recipes!
Looking for More Easy Summer Recipes?
Simple Summer Tomato Pie
For The Crust
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon kosher salt
- 1 cup cold unsalted butter cut into ½ inch cubes
- ¼ cup ice water
For The Tomato Pie Filling
- 1 cup mayonaise
- ½ cup buttermilk
- 2 large eggs
- ¾ cup cup grated Parmesan
- 6 scallions, white and light green bits only finely chopped
- ¼ teaspoon freshly ground black pepper
- 3 medium tomatoes, cored and cut into ¼-inch wedges
- ½ cup fresh basil leaves
Make The Tomato Pie Crust
- Using a food processor, pulse together the flour and salt.
- Add the cold butter and pulse again until the pieces are the size of small peas (alternatively, if you don't have a food processor, do the same steps but using a pastry cutter or knife to break the butter up into pea sized pieces. Don't use your hands as the heat from them will melt the butter).
- Pour in the ice water and pulse until the dough comes together in a soft ball.
- Place a long piece of plastic wrap on your surface, turn the dough out onto the plastic wrap and flatten the dough into a 1-inch-thick disk. Then wrap the dough in the plastic.
- Refrigerate for at least an hour or up to 3 days.
- Preheat oven to 350° F.
- Place the dough on a lightly floured surface and roll out to a 14 inch circle that's about ¼ inch thick.
- Transfer the dough to a 10-inch removable bottom tart pan, gently pushing the dough into the bottom and sides of the pan. Using a knife, trim off any excess along the top.
- Refrigerate for 10 minutes.
- Remove from refrigerator and using a fork, prick the bottom of the dough all over.
- Place a 14 inch sheet of parchment paper into the tart pan and add dried beans or pie weights to weigh the paper down.
- Place pan on a baking sheet and bake until the crust edges are firm and beginning to turn golden–about 15 minutes.
- Carefully remove from the oven. Remove the paper and pie weights.
- Return to the bottom rack and continue to bake until the curst is golden–another 10 to 15 minutes.
Make The Buttermilk Parmesan Filling
- In a large bowl, whisk together the mayonnaise, buttermilk, eggs, ½ cup of Parmesan, scallions and black pepper.
- Pour ¾ of the mixture into the crust, then arrange the tomato wedges in a circular pattern, overlapping them slightly.
- Roughly tear the basil leaves and distribute evenly over the tomatoes.
- Pour the remaining custard in and sprinkle with the remaining Parmesan.
- Bake the tomato pie for about 30 minutes, until the crust is a deep golden brown and the filing is set and beginning to brown on top.
- Transfer to a wire rack and let cool for at least 10 minutes, then remove the sides of the tart pan and cut into wedges.
- Serve warm or at room temperature.