The Ultimate Summer Tomato Pie is a celebration of summer’s bounty, bringing together the rich flavors of ripe, juicy tomatoes at their peak. This recipe captures the essence of the season, transforming simple, fresh ingredients into a comforting and flavorful dish that’s perfect for warm-weather gatherings. The combination of sharp cheddar cheese, creamy mayonnaise, and savory bacon, all encased in a flaky pie crust, creates a delightful contrast with the sweet and tangy tomatoes. Fresh basil and scallions add a burst of brightness, making each bite a harmonious blend of tastes and textures. Whether served as a main course or a side dish, this tomato pie is a testament to the beauty of seasonal cooking, showcasing the best that summer has to offer. It’s not just a pie; it’s a delicious way to savor the flavors of the season and bring a taste of summer to your table.

Ingredients Overview

The success of the Ultimate Summer Tomato Pie hinges on the quality and combination of its key ingredients, each playing a crucial role in creating the dish’s distinctive flavor and texture.

Tomatoes: The star of the pie, ripe, in-season tomatoes bring a burst of sweet and tangy freshness. Their natural juiciness is balanced by careful preparation, ensuring the pie remains rich but not soggy.

Cheddar Cheese: Sharp cheddar cheese adds a bold, tangy flavor that pairs perfectly with the sweetness of the tomatoes. Its melting properties contribute to a creamy, satisfying texture that holds the pie together.

Mayonnaise and Egg: These ingredients work together to bind the filling, adding a luscious creaminess that complements the tartness of the tomatoes and the sharpness of the cheddar. The egg also helps the filling set during baking, ensuring the pie slices cleanly.

Parmesan Cheese: A small amount of Parmesan adds a sharp, nutty flavor, deepening the overall taste profile. Its umami notes elevate the pie, making it more complex and savory.

Basil, Scallions, and Bacon: Fresh basil and scallions introduce a burst of herbal brightness and mild onion flavor, while bacon adds a smoky, savory element that enriches the pie’s overall flavor.

Pie Dough: Whether homemade or store-bought, the pie crust is the foundation of this dish. A homemade crust offers a buttery, flaky texture, while a store-bought option provides convenience without compromising too much on taste. The choice depends on the baker’s preference and time available, but either option should complement the rich filling.

Essential Kitchen Tools and Equipment

To make the Ultimate Summer Tomato Pie, a few essential kitchen tools and equipment are needed to ensure the best results.

Tart Pan: A 9-inch tart pan or pie dish is necessary to shape and hold the pie’s crust and filling.

Rolling Pin: For rolling out the pie dough evenly, ensuring a consistent thickness for a perfectly baked crust.

Baking Stone: Preheating the pie on a baking stone helps achieve a crisp, golden crust by providing even heat and preventing a soggy bottom.

Sharp Knife and Cutting Board: For slicing tomatoes evenly and chopping herbs and bacon.

Mixing Bowls: For combining the filling ingredients smoothly and uniformly.

Wire Rack: Essential for cooling the pie, ensuring it sets properly before serving.

These tools make the process easier and help achieve the ideal texture and flavor for this savory summer pie.

Step-by-Step Cooking Instructions

Preparing the Pie Crust

Begin by lightly flouring your work surface to prevent the dough from sticking. Place the 9-inch pie dough round on the surface and use a rolling pin to roll it out evenly to about 13 inches in diameter. The dough should be about 1/8 inch thick. Gently lift the rolled-out dough and carefully place it into the tart pan, easing it into the corners and pressing it firmly against the sides. Avoid stretching the dough, as this can cause shrinkage during baking. Trim any excess dough hanging over the edges of the pan with a sharp knife.

To create an attractive edge, fold the excess dough under itself at the rim of the pan, and crimp the edges by pinching the dough between your thumb and forefinger, or by pressing the edge with a fork. This not only adds visual appeal but also helps hold the filling in place.

Sprinkle a tablespoon of cornmeal evenly over the bottom of the crust to help absorb moisture and prevent sogginess. Before adding the filling, refrigerate the crust for at least 30 minutes. This chilling step is crucial as it allows the gluten in the dough to relax, preventing shrinkage and ensuring a flakier crust. It also firms up the butter in the dough, which contributes to a crisp, golden crust when baked.

Prepping the Tomatoes

Start by selecting ripe, firm tomatoes, as they offer the best flavor and texture for the pie. Using a sharp knife, slice the tomatoes into 1/4-inch thick rounds. Carefully remove the seeds by gently pressing each slice, or by using a small spoon, as the seeds contain excess moisture that can make the pie soggy.

Once sliced and de-seeded, arrange the tomato slices in a single layer on a paper towel-lined baking sheet. Sprinkle the tomatoes evenly with 1 teaspoon of kosher salt. The salt draws out moisture from the tomatoes, a crucial step in preventing a watery pie. Let the salted tomatoes sit for about 30 minutes.

After they’ve rested, use additional paper towels to gently press the tomatoes, removing as much moisture as possible. This step is essential for ensuring that the pie filling is rich and not diluted by excess liquid. Properly dried tomatoes will help maintain the pie’s structure and enhance the overall flavor.

Making the Cheese-Mayo Mixture

In a medium mixing bowl, combine 1 ½ cups of freshly grated cheddar cheese with ¾ cup of mayonnaise. Add one lightly beaten large egg, which acts as a binder, helping the mixture hold together during baking. Stir in 2 teaspoons of cornstarch to thicken the mixture and prevent it from becoming too runny.

Next, fold in ¼ cup of freshly grated Parmesan cheese, ¼ cup of thinly sliced basil leaves, 4 thinly sliced scallions, and 6 slices of cooked and chopped bacon. The Parmesan adds a sharp, nutty flavor, while the basil and scallions contribute freshness and a slight pungency. The bacon brings a savory, smoky element to the mixture.

Stir until all ingredients are well combined, ensuring the mixture is uniform and thick. This mixture should have a creamy consistency, thick enough to spread easily but not too runny, allowing it to layer smoothly between the tomato slices.

Assembling the Tomato Pie

To assemble the pie, start by preheating your oven to 450°F and placing a heavy-duty rimmed baking sheet or baking stone on the bottom rack. This will help to ensure a crispy bottom crust. Retrieve the chilled pie crust from the refrigerator and gently pat it dry if any moisture has formed.

Begin by arranging one-third of the less attractive tomato slices on the bottom of the crust. These slices will be covered by the filling, so it’s a good use for the more uneven or imperfect pieces. Next, dollop half of the cheese-mayo mixture over the tomato layer, using a spatula to spread it evenly. It’s important to ensure that the mixture is spread all the way to the edges, as this will help seal in the moisture from the tomatoes.

Layer half of the remaining tomato slices over the cheese-mayo mixture. This layer should include more visually appealing slices, as they will be slightly visible in the finished pie. Repeat the process with the remaining cheese-mayo mixture, spreading it evenly over the tomatoes.

Finally, top the pie with the last third of the tomato slices, arranging them in an overlapping pattern for a decorative effect. This top layer should consist of the most attractive slices, as they will be the first thing people see when the pie is served. Sprinkle freshly ground black pepper over the top for added flavor.

Ensuring even layers is crucial for a balanced flavor profile in each bite and to prevent any part of the pie from being too moist or too dry.

Baking the Tomato Pie

Once assembled, place the pie on the preheated baking stone or heavy-duty baking sheet in the oven. Bake the pie at 450°F for 10 minutes to set the bottom crust and give it a head start on becoming crispy.

After 10 minutes, reduce the oven temperature to 325°F and continue baking for another 40 minutes, or until the crust is golden brown and the filling is set. To prevent the crust from over-browning, you may need to tent the pie with aluminum foil for the last 20 to 25 minutes of baking.

Keep an eye on the pie as it bakes, and if the crust appears to be browning too quickly, gently place the foil over the edges of the crust to protect it. This step will ensure that the crust remains golden and not burnt, while the filling has enough time to cook through.

Cooling and Serving

Once the pie is baked to perfection, remove it from the oven and allow it to cool on a wire rack for 1 to 2 hours. Cooling is essential to let the filling set properly, making the pie easier to slice and serve. Cutting into the pie too soon could result in a runny filling.

Serve the tomato pie at room temperature or slightly warm, depending on your preference. For a finishing touch, garnish with fresh basil leaves, which not only add a pop of color but also enhance the flavor with their aromatic freshness. Enjoy!

Tips, Variations, and Troubleshooting

Expert Tips for the Perfect Tomato Pie

Achieving a non-soggy crust is key to making the perfect tomato pie. Start by using a baking stone or heavy-duty baking sheet, preheated in the oven, which helps the bottom crust become crisp and golden. Another essential step is to sprinkle a layer of cornmeal on the crust before adding the filling, which absorbs excess moisture. Choosing the right tomatoes is equally important—opt for ripe but firm tomatoes, as overly juicy or under-ripe tomatoes can make the pie soggy. Heirloom varieties or Roma tomatoes are excellent choices due to their dense flesh and lower moisture content.

For variations, consider adding fresh herbs like thyme or oregano for a different flavor profile. If you prefer a more robust cheese flavor, try using Gruyère or fontina instead of cheddar, or blend them together. Smoked cheeses can also add a deeper, richer taste. Additionally, incorporating caramelized onions or roasted garlic into the cheese-mayo mixture can elevate the pie’s savory elements.

To add a bit of spice, you might include a pinch of red pepper flakes or a dash of hot sauce in the cheese mixture. Experimenting with these variations allows you to customize the pie to suit your taste preferences while keeping the core recipe intact.

Common Troubleshooting Tips

If your crust turns out soggy, try baking the pie on the lower oven rack to ensure the bottom gets enough heat. Using the baking stone or heavy-duty sheet is crucial, as it provides even heat distribution, helping the crust crisp up. If the pie is already baked and soggy, you can place it back in the oven on a lower rack without the baking stone for an additional 10-15 minutes to help dry out the bottom.

For a runny filling, double-check that the tomatoes were properly dried before assembling the pie. If you notice the filling is too runny while mixing, you can add a little more cornstarch or a tablespoon of flour to thicken it. Avoid over-baking, as this can cause the filling to separate and become greasy.

For high-altitude baking, reduce the baking time slightly and check for doneness earlier. You may also need to increase the oven temperature by 15-25°F to ensure the pie bakes evenly.

Variations and Substitutions

To customize your tomato pie, consider these substitutions and variations:

Cheese Substitutions: Swap out cheddar for mozzarella for a milder taste, or use a combination of cheeses like Gruyère, fontina, or even blue cheese for a more intense flavor.
Herbs: Experiment with different herbs, such as thyme, oregano, or rosemary, to infuse the pie with different aromatic notes. Fresh dill can add a unique, summery twist.

Vegetarian Version: To make the pie vegetarian, simply omit the bacon. You can replace it with sautéed mushrooms or caramelized onions for a savory, umami flavor.
Gluten-Free Option: For a gluten-free version, use a gluten-free pie crust, either homemade or store-bought. Ensure the cornstarch used is certified gluten-free.
Customization: Add thin slices of zucchini or roasted red peppers for extra layers of flavor and texture. For a Mediterranean twist, incorporate olives and feta cheese. If you prefer a lighter pie, reduce the amount of mayonnaise and replace it with Greek yogurt for a tangy, lower-fat option.

FAQs

Can I use different types of tomatoes?
Yes, you can use a variety of tomatoes in this pie, such as heirloom, Roma, or even cherry tomatoes. The key is to choose firm, ripe tomatoes with low moisture content to prevent the pie from becoming soggy. Heirloom tomatoes add a beautiful color variation and unique flavors, while Roma tomatoes are dense and less juicy, making them ideal for baking.

How do I store leftover tomato pie?
Store leftover tomato pie in an airtight container in the refrigerator for up to 3 days. To keep the crust from becoming soggy, place a paper towel between the pie and the lid to absorb excess moisture. Avoid leaving the pie at room temperature for extended periods, as this can cause the filling to spoil.

Can I make the pie ahead of time?
Yes, you can prepare the tomato pie a day ahead. Assemble the pie and refrigerate it before baking. When ready to serve, bake it according to the recipe instructions. Alternatively, you can bake the pie in advance and reheat it before serving. This makes it a convenient dish for gatherings or when you want to prepare meals ahead of time.

What’s the best way to reheat tomato pie?
To reheat tomato pie, place it in a 350°F oven for 15-20 minutes, or until warmed through. Avoid using the microwave, as it can make the crust soggy. Reheating in the oven will help restore the pie’s original texture and crispness.

Conclusion

The Ultimate Summer Tomato Pie is a true celebration of the season, bringing together the freshest ingredients to create a dish that’s as beautiful as it is delicious. With its flaky crust, rich cheese-mayo filling, and vibrant layers of ripe tomatoes, this pie captures the essence of summer in every bite. Whether you stick to the classic recipe or experiment with your own variations, this dish is sure to impress. It’s a versatile, crowd-pleasing favorite that’s perfect for showcasing the best flavors of summer, encouraging you to savor the season’s bounty in the most delicious way possible.