🍅Southern Herb-Crusted Tomato Pie: A Slice of Summer
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A flaky, herb-scented crust layered with garden tomatoes, creamy cheese, and just the right amount of Southern comfort.
Tomato pie is one of those classic Southern dishes that feels like a hug in every bite—and this version takes it a step further with an herb-packed crust that brings out the very best in your summer harvest.
I first started baking this when I found myself with more tomatoes than I knew what to do with—ripe, juicy, and too beautiful to hide. Layered with creamy cheese, tucked into a savory crust, and kissed with fresh basil or thyme, this herb-crusted tomato pie is both rustic and elegant. Whether you’re serving it warm for brunch or cold for lunch the next day, it always hits the spot.
📌 Why You’ll Love This Recipe
- ✅ The crust is infused with garden herbs for extra flavor
- ✅ Uses up lots of ripe tomatoes—perfect for summer glut
- ✅ Creamy, tangy, savory, and buttery
- ✅ Great warm or cold—ideal for leftovers
- ✅ Vegetarian and totally crowd-pleasing
📌 Quick Reference
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6–8
- Dietary Info: Vegetarian
⭐ Key Ingredients at a Glance
tomatoes • fresh herbs • sharp cheddar • mayo or sour cream • flour • butter
📌 Ingredients
For the Herb Crust:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon chopped fresh herbs (basil, parsley, or thyme)
- ½ cup cold butter, cubed
- 3–4 tablespoons ice water
For the Filling:
- 3–4 ripe tomatoes, sliced and lightly salted
- 1 cup sharp cheddar, shredded
- ½ cup mozzarella or fontina, shredded
- ½ cup mayonnaise or sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh basil or thyme
- Freshly cracked black pepper
📝 Substitutions & Notes:
- Add a handful of caramelized onions or sautéed zucchini for extra richness
- Use a store-bought pie crust if short on time
- Mix in goat cheese or feta for a tangy variation
📌 Step-by-Step Instructions
🧈 1. Make the Herb Crust
In a bowl, mix flour, salt, and chopped herbs.
Cut in cold butter until crumbly, then add ice water 1 tablespoon at a time until dough holds together.
Press into a disc, wrap, and chill 20–30 minutes.
🔪 2. Prep the Tomatoes
Slice tomatoes and place them on paper towels. Sprinkle with salt and let them sit for 10–15 minutes to draw out moisture. Pat dry gently.
🧑🍳 3. Prebake the Crust
Roll out dough and press into a 9-inch pie pan. Prick the bottom with a fork.
Bake at 375°F for 10–12 minutes, just until lightly golden.
🥣 4. Mix the Filling
In a bowl, stir together cheddar, mozzarella, mayo (or sour cream), mustard, herbs, and pepper.
🍅 5. Assemble & Bake
Layer half the tomatoes in the crust. Spread the cheese mixture over them.
Top with remaining tomato slices. Bake at 375°F for 35–40 minutes until golden and bubbly.
🧊 6. Cool Slightly Before Serving
Let sit 10–15 minutes before slicing to allow the filling to set.
📌 Serving & Pairing Ideas
- Serve warm with a side of Zucchini Noodles with Thai Peanut Sauce
- Add to a summer brunch spread with Lemongrass-Ginger Iced Tea
- Great with a light arugula salad, pickled okra, or fresh fruit
📌 Storage & Make-Ahead Tips
- Fridge: Keeps well for 2–3 days—great cold or reheated
- Freezer: Freeze individual slices; reheat in the oven
- Make Ahead: Prepare crust and filling separately and assemble just before baking
📌 Final Thoughts
This herb-crusted tomato pie is a summer love letter in pie form: buttery, juicy, tangy, and deeply satisfying. If you’ve got ripe tomatoes and a handful of herbs, you’re halfway there.
Tag @SouthernSoilSunshine if you bake it—I’d love to see how your garden flavors shine! You might also love Fresh Corn Arepas or Persian Watermelon Salad for your next gathering.
