Savory Heirloom Tomato Pie

Savory Heirloom Tomato Pie

Heirloom tomatoes at peak season ripeness make this pie a crowd pleaser on a hot summer night.
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Prep Time 1 hour
Cook Time 27 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8
Calories 450 kcal


Tart pan


Savory Pie Crust

  • 3 cups all-purpose flour
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp ground pepper
  • 4 tbsp Unsalted butter cold, cut into pieces
  • 4 tbsp Vegetable shortening cold
  • 3 tbsp extra virgin olive oil
  • ¼ cup water cold

The Filling

  • 10 oz fresh goat cheese chevré room temp
  • 3 tomatoes heirloom, different colors, sliced
  • 2 cloves garlic sliced thin
  • ½ cup basil leaves
  • ¼ tsp salt
  • 2 tbsp extra virgin olive oil
  • ¼ tsp fresh ground pepper
  • ¼ cup Parmesan cheese


For the Crust

  • Place flour, dried thyme, salt, and pepper in the bowl of a mixer with the paddle attachment and mix.
  • Add the butter and shortening and mix until the dough resembles oatmeal.
  • Drizzle in the olive oil.
  • Slowly drizzle in the water mixing until the dough just comes together. You may need more water or it may take less water. See note below.
  • Once the dough comes together, place on a cutting board dusted with flour and pat into a disk. Wrap in plastic and refrigerate 1 hour.
  • When the dough is chilled, roll out on a flat surface dusted with flour.
  • Place the rolled-out dough into a prepared tart pan. You will have more dough than you need. Freeze the left over dough for future use. See note below.
  • Place in a 375° oven and blind bake for 7 minutes.
  • Remove from oven and let cool.

For the filling

  • Mix the goat cheese in a bowl until creamy.
  • Spread the cheese evenly over the cooled pie crust.
  • Layer the slices of tomato, garlic, and the basil leaves over the cheese.
  • Sprinkle with salt and pepper.
  • Drizzle the olive oil.
  • Top with Parmesan cheese.
  • Bake in the 375° oven for 20 minutes.
  • Let cool before serving.


Pro Tip:

Make sure your butter, shortening, and water are ice cold before making the dough. You can also chill the flour. This makes your crust nice and flaky.
The pie crust recipe makes a double crust pie. It works better to make a double crust pie recipe. It just mixes up better.
Whether you are making a single our double crust pie of any kind, never throw away extra dough! Wrap in plastic and place in a Ziplock freezer bag. Label the bag (savory or sweet) and place in the freezer for any time you want to make a pie.
Heirloom tomatoes come in a variety of colors and sizes. I like to pick three different colors when I make tomato pies and tarts. It makes a nice presentation. Each color has a different flavor: the reds are nice and sweet, yellows and oranges taste citrusy, and greens are tart.


Calories: 450kcalCarbohydrates: 35gProtein: 13gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 33mgSodium: 403mgPotassium: 134mgFiber: 5gSugar: 3gVitamin A: 1032IUVitamin C: 7mgCalcium: 129mgIron: 3mg
Keyword Heirloom Tomatoes
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