Heirloom Tomato Pie – Use Those Farm Fresh Veggies!

I’d never tried heirloom tomatoes until recently and finally decided to try a recipe where they could be used in an innovative way. This tomato pie is a tasty treat, especially when served along with a green salad on a balmy summer evening.

Heirloom Tomato Pie


5 to 6 medium-sized heirloom tomatoes

1 tsp. salt (divided)

Real bacon bits

2 large shallots, diced

2 garlic cloves, finely chopped

1.5 cups extra sharp white cheddar cheese, grated or shredded

½ cup creamy mayonnaise

½ cup chopped fresh basil

¼ cup thinly sliced fresh chives

1 T Dijon mustard

1 large egg

Pie crust of your choice

Olive oil

Pepper to taste


Preheat oven to 400 degrees F.

Roast slices of heirloom tomatoes in a single layer on a baking sheet, topped with half the salt, approximately 40 minutes. Set aside and cool completely for one hour.

Stir fry shallots, garlic, and bacon bits in olive oil until fragrant. Drain and set aside.

In a bowl, stir together cheese, mayonnaise, basil, chives, Dijon mustard, and egg until combined. Sprinkle with pepper and the remainder of the salt.

Gently spread 1/3 of cheese mixture onto crust. Layer with half the roasted tomatoes in a slightly overlapping pattern. Top with the shallots/garlic/bacon mixture. Then top with the rest of the cheese mixture. Use the remainder of the roasted tomatoes on top.

Bake pie for 40-45 minutes at 400 degrees. Let stand for an hour after baking. Add chives and basil on top to taste.


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