Heirloom Tomato Pie| Shana Was Here

I found the most beautiful heirloom tomatoes on yesterday’s visit to the Toledo Farmers Market. I purchased them along with some fresh basil knowing exactly what I wanted to make, Heirloom Tomato Pie. This pie was so great. The crust was light, buttery, and flaky. The tomatoes were perfectly ripe. The flavors were amazing and there is not one crumb left from it. #givesselfahugepatonback 😏

Heirloom Tomato Pie



2 1/4 chilled all-purpose flour

2 sticks cold unsalted butter, cut into 1/2-inch pieces

1/4 tsp salt

6-10 tablespoons of ice-cold water


7 -8 multicolored heirloom tomatoes, cored

1/2 cup cream cheese

1/2 cup mozzarella

1/4 cup grated Parmigiano-Reggiano cheese

1 egg, lightly beaten

1/4 cup fresh basil, chopped

1 clove garlic, grated

1 tsp Classic Spice Blend (@fangbonerfarms )

1 tsp sea salt, divided

1/4 tsp ground pepper

To prepare crust:

Preheat oven to 375 degrees F. Coat a 9-inch cast-iron skillet with cooking spray. Pulse flour, all-purpose flour, and salt in a food processor to combine. Add butter. Pulse until the mixture looks like coarse meal with pea-size bits of butter. Transfer to a medium bowl. Drizzle cold water over the flour mixture. Toss with a fork until the dough is crumbly and sandy. Add more water to the dough is too dry. Press the dough into the bottom and up the sides of the skillet. Bake for 20 minutes or until golden.

Prepare Filling

1. Thinly slice tomatoes; remove and discard seeds. Place tomato slices in a single layer on paper towels and sprinkle with half of the salt. Let tomatoes sit for at least 35 minutes. Gently pat the tomatoes dry with paper towels, so that they are as dry as possible. Set aside

2. Combine cream cheese, mozzarella, Parmigiano-Reggiano, basil, spice blend, pepper, egg, garlic, and the remaining salt in a medium bowl.

3. Spread half of the cheese mixture in the cooled crust. Layer with half of the tomato slices in slightly overlapping rows. Repeat the layers once.

4. Bake the pie until browned on top, about 35 minutes. Let stand for at least 30 minutes before serving. Garnish with basil and cracked pepper.

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