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Tomato Pie


  • 1 each red green and yellow heirloom tomatoes
  • 1 9 " pie shell
  • 1 cup grated sharp white cheddar
  • 1 cup grated parmigiano reggianno
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup light olive oil mayonnaise
  • 2 scallions chopped
  • 1/4 cup chopped basil

  • Garnish:
  • 1 Avocado Diced
  • 1/2 cup mixed fresh herbs including dill chives and basil


  • Slice tomatoes into 1/4" slices and place in a single layer on a paper towel lined sheet pan. Sprinkle tomatoes with sea salt and cover with another layer of paper towels. Place a second sheet pan on top of the paper towels to act as a weight. Set tomatoes aside and let sit for at least 30 minutes.
  • Dock your thawed pie crust and blind bake for 10 minutes at 400 deg. Allow to cool 15 minutes before filling.
  • In a medium sized bowl, combine the remaining ingredients (cheddar through basil) to form the filling.
  • Place slices of tomato in a single layer onto the cooled pie crust. You may have to cut some of the tomatoes to fit.
  • Scoop all of the filling onto the tomato layer and spread out using the back of a spoon so that none of the tomatoes are showing.
  • Arrange the remaining tomatoes on top of the filling.
  • Place foil around the crust, so as to avoid over browning. Place the pie in a 400 degree oven for 30 minutes, until filling is bubbling and heated through.
  • Remove pie from oven and allow to cool for 10 minutes before garnishing and serving.