Similar to a quiche, this tomato pie is delicious hot or cold

Simple Summer Tomato Pie

This delicious tomato pie has a delicious buttery crust, a perfectly balanced custard and loads of fresh tomatoes.
Course Main Course, Pie Crust / Short Crust Pastry
Cuisine American
Keyword tomato, parmesan, cheese, buttermilk, pie crust, tart
Servings 6 people


For The Crust

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp kosher salt
  • 2 sticks 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
  • ½ cup plus ¼ cup grated Parmesan
  • 6 scallions, white and light green bits only finely chopped
  • ¼ tsp freshly ground black pepper
  • 3 medium tomatoes, cored and cut into ¼-inch wedges
  • ½ cup fresh basil leaves


Make The 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 over 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 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.