HEIRLOOM TOMATO PIE with Foodie Friday and Friday Feasts

 Crock Pot Wednesday is coming August 5,  Come back soon for the details. 

Don’t these look delicious?

The very first garden Hubby and I ever planted was an adventure in “clueless.”  Never mind that I had grown up around a big family garden nearly all of my life.  One of the things I remember most about that first garden was that we planted carrot seeds in probably some of the worst possible soil for them.  We dutifully marked our rows of veggies with cute little labels which my dad, in one of his prankster moments, switched all around.  We did not know that until weeks later when we couldn’t figure out why our plants really didn’t look anything like those plants on the packages.  We gave up and grew marigolds instead.

(I ordered most of my heirloom tomato seeds from Gary Ibsen and can vouch for their quality.) 

When we finally got around to really putting in a home garden again, we were much more successful.  They became “adventures in wonderland” for most of the neighbors, and especially the neighborhood kiddos.  I miss my garden most of all when I need fresh herbs or fresh tomatoes like the ones pictured above.  The year this tomato photo was taken, we had planted 33 different varieties of heirloom tomatoes and were able to share the wealth all around as shown by this Menu from Dizzy’s Gypsy Grill and Bistro, a local favorite.

Dizzy’s Tomato Pie was very popular that summer.  Hers was not quite the same as mine, but mine don’t ever seem to be the quite same twice because who knows what might go into one on any given day.  Vary the tomatoes, vary the cheeses, vary the herbs – your ingredients can be as creative as you dare to be.  I do  have some general guidelines and a few specific recipes, however, if you would like to make this dish on your own.  You should.  It so captures the essence of summer.

This recipe from Gourmet is good, but I liked it mostly for the black pepper parmesan pastry crust.  I also like my tomato pies (tarts) cooked, but you might prefer yours uncooked as this one is.  I do highly recommend the crust for an occasional twist.

General Ingredient List: tomatoes, onions, garlic, fresh herbs (basil, oregano, marjoram, thyme  and/or Italian parsley), cheese, prebaked pastry shell and basil pesto.  Optionally, you might also want to include sautéed green onions, fennel, bell pepper, squash, zucchini, bacon , etc.

Debbie’s Version 

Typically, this is what I do:

Prepare a baked pastry shell.  You can use whatever suits your fancy.  I’ve made my own from scratch, used the refrigerated PB brand, and the frozen ones already formed.  I’ve even done some experimenting with puff pastry, but that’s for a later post.  I do not use a double crust such as in this recipe; I just find that to be too much crust for what we like.  I do layer ingredients like this however.

Thinly slice your tomatoes – do not peel.  Generally, it will take at least two large tomatoes.  Layer them between several paper towels and allow to drain at least one hour, longer if you want.  I slice mine in the morning, put them in the frig and allow them to drain until I am ready to assemble the pie/tart for dinner.  I do not salt mine at this point. 

Chop enough white or yellow onion to equal one cup and sauté that in about 1 tablespoon of olive oil with 1 tablespoon (more or less) of minced garlic.  Drain and cool slightly.

Grate or crumble whatever cheese ( about 1 – 1 1/2 cups)  you are using – mozzarella, parmesan, soft goat cheese, Gruyere and feta are our favorites.  If all I have is a Mexican blend, then I will use that and alter the herbs/spices to make a Tex-Mex tomato tart.  You just can’t be rigid with tomato pies!

The pie needs to cook at 350 degrees and rest for about 10-15 minutes before slicing and serving, so begin layering the ingredients keeping that time frame in mind.  I have prepared it ahead of baking time, but I find that it doesn’t do as well if I let it sit unbaked in the frig for more than 30 minutes.  It’s okay, just not up to par with what it can be.

Layer your ingredients beginning and ending with a layer of cheese.  So for a basic pie mine might go like this: 

*cheese 

*tomatoes 

*onions/garlic/bell pepper 

*basil leaves 

*salt and freshly ground pepper 

*drizzle with basil pesto 

(repeat as desired to fill the crust)

Bake for about 45 minutes at 350 degrees; remove from oven, set on a cooling rack and let rest for about 10 – 15 minutes before serving.  I love the leftovers reheated the next day.  It won’t be as pretty, but it sure does taste good.

Giada’s Version-just a different, somewhat simpler style

Sara’s Version – watch the salt




Paula’s Version – I just don’t care for the mayonnaise myself.




And finally, Martha’s Version that is really good. 





An absolute key to any of these, I think, is fresh tomatoes.  I don’t even think about making this at any other time during the year.


Gotta’ go – I’m headed to the Farmer’s Market for some heirloom tomatoes.  My favorite variety?  Cherokee Purple.  If you get the chance to try some, do!

Oh, and I plan to head on over to visit Foodie Fridays and Friday Feasts with some tomato pie ideas.  I hope you will join me there.

Also linked to: 
Favorite Ingredients Friday