Savory Tomato Pie with Cheddar, Blue Cheese & Herbs

And it’s not what you’re thinking! 🍅🥧

What could be better than pie crust, juicy tomatoes, eggs, and cheese? How about TWO kinds of cheese, fresh herbs, and a little hot sauce to give it some personality?

This savory tomato pie is a delicious twist on traditional pie. It’s packed with ripe tomatoes, sharp cheddar, tangy blue cheese, scallions, parsley, dill, and just enough hot sauce to make things interesting. Mayonnaise and eggs bring everything together into a creamy, cheesy filling that bakes up beautifully inside a flaky pie crust.

And the best part? You don’t need to make pie dough from scratch. I usually reach for an organic premade pie crust to keep things simple.

You know me. I love cooking from scratch, but I’m not opposed to a shortcut when it makes sense!

Why You’ll Love This Tomato Pie

This is one of those recipes that feels a little special without requiring complicated ingredients or hours of hands-on work.

Two delicious cheeses: Sharp cheddar brings that familiar cheesy flavor, while blue cheese adds a tangy bite.
Fresh herbs: Parsley, dill, and scallions brighten up the rich filling.
A little heat: Hot sauce gives the pie a subtle kick. You know I can’t resist adding a little spice!
Simple preparation: A premade pie crust makes this recipe easy to pull together.
Perfect for lunch or dinner: Serve it with a fresh green salad for a satisfying meal that doesn’t feel too heavy.

The Secret to a Tomato Pie That Isn’t Watery

Let’s talk tomatoes!

Tomatoes contain a lot of water, and if you skip the draining step, you could end up with a soggy crust and a runny filling. Nobody wants that.

Slice your tomatoes about ¼ inch thick, remove as many seeds as possible, and arrange the slices on a paper towel-lined baking sheet. Sprinkle them with salt and let them drain for 30 minutes. Then pat them thoroughly dry before layering them into the pie.

Don’t skip this step! It’s one of the most important parts of making a tomato pie that slices beautifully.

I also sprinkle cornmeal over the bottom of the crust before adding the filling. It helps absorb some moisture and adds a little extra protection against a soggy bottom.

Cheddar, Blue Cheese, and Fresh Herbs

I love the combination of sharp cheddar and blue cheese in this recipe. The cheddar gives you that familiar, comforting cheesiness, while the blue cheese adds a deeper, tangier flavor.

Mayonnaise and eggs create the creamy filling, while scallions, parsley, and dill add freshness. A little black pepper and hot sauce round everything out.

The result is savory, cheesy, herby, and full of tomato flavor.

If you’re not a huge fan of blue cheese, you can adjust the amount or substitute another cheese you enjoy. Just remember that changing the cheese will change the overall flavor.

How to Make Savory Tomato Pie

Start by preparing your pie crust according to the package instructions. While the crust is readying, slice and salt your tomatoes, then let them drain for 30 minutes.

Whisk together the mayonnaise, eggs, and hot sauce in a bowl. Stir in the shredded cheddar, crumbled blue cheese, scallions, parsley, dill, and black pepper.

Sprinkle cornmeal over the bottom of your crust. Layer in one-third of the tomatoes, followed by half of the cheese mixture. Repeat with another layer of tomatoes and the remaining cheese mixture, then finish with the last of the tomatoes.

Bake at 425°F for 20 minutes. Check the crust edges, covering them with foil if they’re getting too dark. Reduce the oven temperature to 375°F and bake for approximately 30 more minutes, until the filling is puffed, golden, and set in the center.

Now comes the hard part: waiting!

The original recipe recommend cooling the pie for 90 minutes. I have to admit, I didn’t have that kind of patience. I cut into mine early, and it still sliced up beautifully. I think an hour may be enough, depending on how well the pie has set, but give it additional time if the center is still too soft.

Finish with fresh herbs, slice, and serve!

What to Serve with Tomato Pie

I served mine alongside a simple spring mix salad, and it was perfect. The fresh greens provided a light, refreshing contrast to the rich, cheesy filling.

You could also serve it with:

A simple arugula salad with lemon vinaigrette
Roasted seasonal vegetables
A bowl of homemade soup
Fresh cucumber and herbs dressed with olive oil and vinegar

It’s a lovely option for lunch, a light dinner, or even a casual brunch.

Jacq’s Kitchen Notes

Choose ripe but firm tomatoes. They’ll hold their shape better during baking.
Dry those tomatoes! Removing excess moisture is essential for a pie that sets properly.
Watch your crust. If the edges brown too quickly, cover them loosely with aluminum foil.
Make it your own. Adjust the hot sauce to your liking or experiment with your favorite fresh herbs.
Let it rest. Although I cut into mine early, allowing the filling to cool and set makes serving easier.

This savory tomato pie was delicious, and I loved how beautifully it sliced, even though I didn’t wait the full 90 minutes. Served with a fresh spring mix salad, it made a wonderful, light meal.

Give it a try and let me know what you think!

Happy cooking!

Jacq

Savory Tomato Pie Recipe

Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 60–90 minutes
Total Time: Approximately 2 hours 20 minutes to 2 hours 50 minutes, plus any additional pie crust preparation time
Servings: 6–8 slices

Ingredients

1 premade pie crust (I usually use an organic pie crust)
2 large tomatoes
1 teaspoon sea salt
½ cup mayonnaise (I like Chosen Foods avocado oil mayonnaise)
2 large eggs
2 teaspoons hot sauce, or to taste
8 ounces sharp cheddar cheese, shredded
½ cup crumbled blue cheese
3 organic scallions, chopped
2 tablespoons chopped organic fresh parsley
2 tablespoons chopped fresh dill, or 1 teaspoon dried dill
¼ teaspoon organic ground black pepper
1½ tablespoons organic yellow cornmeal
Fresh herbs, such as dill, parsley, or chives, for serving

Instructions

1. Prepare the pie crust.

Remove the pie crust from the freezer a few minutes before filling it. Follow the package instructions for preparing the crust.

2. Slice and drain the tomatoes.

Slice the tomatoes crosswise into ¼-inch-thick slices. Use your fingers to remove as many of the watery seeds as possible.

Place the tomato slices on a paper towel-lined baking sheet and sprinkle with the sea salt. Let them drain for 30 minutes, then pat them thoroughly dry with paper towels.

3. Prepare the cheese filling.

In a medium bowl, whisk together the mayonnaise, eggs, and hot sauce. Stir in the shredded cheddar, crumbled blue cheese, scallions, parsley, dill, and black pepper.

4. Assemble the pie.

Preheat the oven to 425°F.

Sprinkle the cornmeal evenly over the bottom of the pie crust.

Pat the tomatoes dry again. Arrange one-third of the tomato slices in the crust, overlapping them slightly. Spread half of the cheese mixture over the tomatoes.

Add another layer of tomatoes, followed by the remaining cheese mixture. Arrange the remaining tomatoes on top, gently pressing them into the filling.

5. Bake the pie.

Bake at 425°F for 20 minutes.

Remove the pie from the oven and check the crust edges. If they’re browning too quickly, cover them with strips of aluminum foil.

Reduce the oven temperature to 375°F and bake for another 30 minutes, or until the filling is puffed and golden and the center is set rather than jiggly.

6. Cool and serve.

Let the pie cool for 60–90 minutes so the filling can set. I cut into mine before the full 90 minutes were up, and it still sliced beautifully!

Garnish with fresh herbs, slice, and serve alongside a spring mix salad.

Recipe Notes

Prevent a watery pie: Salting, draining, and thoroughly drying the tomatoes is essential.
Control the heat: Use more or less hot sauce depending on your preference.
Cooling time: An hour may be sufficient, but allow longer if the filling hasn’t set.
Serving suggestion: A fresh spring mix salad makes the perfect accompaniment.

Enjoy!

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