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Classic Southern Heirloom Tomato Pie with Herb Crust

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A rustic and flavorful heirloom tomato pie featuring a flaky herb-scented crust and a creamy cheese filling, perfect for summer gatherings and lazy Sunday dinners.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt (for crust)
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 4–6 tablespoons ice water
  • 4–5 large heirloom tomatoes, sliced
  • 1 teaspoon salt (for tomatoes)
  • ½ teaspoon freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • ½ cup crumbled feta or goat cheese
  • ½ cup mayonnaise (or Greek yogurt for lighter version)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Fresh basil leaves for garnish

Instructions

  1. Make the Herb Crust: In a food processor, pulse together the flour, salt, thyme, and basil until combined. Add the cold, cubed butter and pulse until mixture resembles coarse crumbs (about 10-15 pulses). Slowly add ice water, 1 tablespoon at a time, pulsing until dough just starts to come together. Don’t overprocess; the dough should be shaggy but hold when pressed. (If mixing by hand, cut butter into flour with a pastry cutter and stir in water gradually.)
  2. Chill the Dough: Turn dough out onto plastic wrap, form a disk, wrap tightly, and refrigerate for at least 30 minutes.
  3. Prepare the Tomatoes: Slice the heirloom tomatoes about ¼-inch thick. Lay the slices on paper towels, sprinkle with 1 teaspoon salt, and let sit for 10-15 minutes to draw out excess moisture.
  4. Roll Out the Dough: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer it gently to the pie dish, pressing it into the edges and trimming any excess. Crimp the edges if desired.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake 5 more minutes until lightly golden.
  6. Mix the Filling: In a bowl, combine mayonnaise, Dijon mustard, minced garlic, black pepper, and cheeses. Stir until smooth and creamy.
  7. Assemble the Pie: Layer half of the tomato slices in the crust, spread half the cheese mixture over them, then repeat layers. Finish with a few fresh basil leaves on top.
  8. Bake: Bake at 375°F (190°C) for 30-35 minutes or until the filling is bubbly and golden around the edges. Let the pie cool for 10-15 minutes before slicing.

Notes

Salting and draining the tomatoes before assembling prevents a soggy crust. Keep butter cold for a flaky crust. Blind bake the crust to keep it crisp. If crust edges brown too quickly, cover loosely with foil. For juicy tomatoes, blot again before layering. Dough can be made ahead and refrigerated or frozen. Mayonnaise adds creaminess but can be swapped with Greek yogurt for a lighter version.

Nutrition

Keywords: heirloom tomato pie, southern tomato pie, herb crust, summer pie, tomato recipe, savory pie, garden party recipe

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