Heirloom Tomato Pie

tomato pie recipe


1 pie crust, homemade or store-bought

2 1/4 pounds assorted Heirloom Tomatoes, thinly sliced

1 1/4 teaspoons Kosher Salt, divided

1/2 Onion, thinly sliced

1 teaspoons ground Black Pepper

1 tablespoon Butter

1/4 cup fresh Basil, chopped

2 tablespoons fresh Rosemary, minced

2 tablespoons fresh Parsley, chopped

1/2 cup freshly grated Mozzarella cheese

1/4 cup freshly grated Parmesan cheese

1/4 cup Manchego

1/4 cup + 2 tablespoons Greek Yogurt. plain


Preheat oven to 350 degrees Fahrenheit.

Place sliced tomatoes in a colander and sprinkle with 1/4 teaspoon Kosher salt. Let the tomatoes sit like this for 20 minutes to drain out excess water.

Heat butter in a skillet over medium heat.  Sauté sliced onion until soft and translucent, about 5-7 minutes.  Let cool to room temperature. In a bowl, stir together greek yogurt, onions, cheese, herbs, salt, and pepper.

Place pie crust in a greased pie dish or tart pan. Spread the greek yogurt mixture evenly across the bottom of the crust. Pat the tomato slices dry with a paper towel and layer in the dish.  Sprinkle with a little extra parmesan cheese, if desired.

Bake for 35-40 minutes until crust is completely cooked.

tomato pie recipe

Photographed by Alli Shepherd.