Heirloom Tomato and Cheddar Pie

Heirloom tomatoes look to be at the peak of their season around my neck of the woods and I’m not ready to say good-bye to Summer, not yet!  I’ve been craving  tomato pie for about a year and a half…so I figured there is no time like the present to indulge myself, husband and neighbors in this delicacy, if I don’t say so myself.  I have a tomato pie board on Pinterest but the pie that really caught my eye was from a ripped out magazine page in a recipe file.  I said it before and I guess it’s worth repeating-I’m not ready to give up paper, not yet!

Just like I’m not ready to give up paper, I’m still holding on to Summer and it’s still holding on to me, with temperatures in the 80s today and a forecast for almost 100 this weekend.  I guess it will cool off soon enough but I’m in no hurry.  And since I’m not a department store ready to put up my Christmas decorations before Halloween, I’m sticking with my tomatoes until the bitter end.  That would be when the nights get cooler and the tomato skins start getting tough.  We are not there yet.  I know, I have a rich fantasy life when it comes to my garden and the limits of what it will produce in one too short of a season.

I’m glad I finally made my tomato pie, I’m pleased with this recipe and the buttermilk crust that gets wrapped up and over the top of the tomatoes layered on top with even more cheddar cheese.  This tomato pie is fairly rich so I would serve it with a green salad on the side or maybe green beans.  Definitely something green.

Speaking of fairly rich, I’m working on my next post as soon as I finish up here and it’s really rich -a bittersweet chocolate cake that has been a family favorite for years.  See you next week and enjoy your last beautiful days of Summer.

Heirloom Tomato and Cheddar Pie

Yield: 8 slices of pie

Gently adapted from Bon Appetit.


  • for the crust
  • 2 cups all purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 6 tablespoons unsalted butter, chilled and cut into small 1/2" cubes
  • 1 cup buttermilk
  • for the heirloom tomato filling
  • 2 lbs large ripe heirloom tomatoes, cut into 1/4" slices
  • 2 & 1/2 cups coarsely grated extra-sharp cheddar(8-9 ounces), I used Tillamook brand
  • 1 scallion, trimmed and minced
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh sweet basil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 & 1/2 tablespoons cornmeal


  1. use a 9" standard Pyrex glass pie plate
  2. for the crust
  3. Place the first 4 ingredients in a medium bowl and whisk together.
  4. Rub in the chilled butter cubes with your fingertips, until a few small lumps remain.
  5. Stir in the buttermilk and knead gently until mixture forms into a dough, remove from bowl and wrap in plastic, chill for 1 hour.
  6. for the heirloom tomato filling
  7. Place tomato slices on a baking sheet lined with paper towels. Place another layer of paper towels on top of tomato slices.
  8. Let stand for 30 minutes to remove some moisture.
  9. Preheat the oven to 425F.
  10. Roll out the dough between 2 layers of plastic wrap to a 11" circle.
  11. Remove the top layer of plastic wrap and gently flip dough over to place in the pie plate, carefully peel off the remaining plastic wrap.
  12. Whisk the scallion, mayonnaise, basil, vinegar, sugar, salt and pepper in a small bowl.
  13. Sprinkle the cornmeal evenly over the bottom of the crust.
  14. Top with 1/2 cup of grated cheese.
  15. Arrange 1/3 of tomato slices over cheese, slightly overlapping if needed.
  16. Spread half of mayo mixture over the tomatoes.
  17. Sprinkle with 3/4 cup of cheese, 1/2 of remaining tomatoes and remaining mayo mixture.
  18. Sprinkle 3/4 cup of cheese over mayo mixture, then remaining tomato slices.
  19. Sprinkle remaining cheese (about 1/2 cup) on top.
  20. Fold the overhanging crust up and over the edges of the tomatoes.
  21. Bake until pie crust is deep golden brown, about 35-40 minutes.
  22. Tent pie with foil half way through baking time if the crust looks like it's getting too dark.
  23. Let pie cool on a metal rack for at least 1 hour before serving.

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  1. I’m with you all the way, Patty. Let’s wring out every single drop of summer – till there’s nothing left to do but face the cold hard truth…which, even when it is right in front of me, I still won’t want to make direct eye contact with. ;)

    This tart is bright & beautiful; Everything I love about summer!

  2. Gorgeous savory pie! I’m not ready to let go of summer yet either so this would make a perfect meal!

  3. What a beautiful pie Patty! I am all for magazines – the time sifting through the pages and dreaming is such a treat and so relaxing. I am not ready to whisk summer out the window – I say we hang on as long as possible. Hope you are doing well!

  4. It is supposed to be in the 90s here in CO all week, so we aren’t seeing the end of summer anytime soon! Although, I could go for a few days in the 70′s :) I have never had a tomato pie before, but with summer ripe tomatoes I can imagine it would be amazing!

  5. I guess we all ain’t willing to let go of summer :-)) The pie looks fabulous, Patty.

  6. We’re finally being graced with glorious sunshine so I am also hanging on to summer for as long as it lasts!
    Heirloom Tomatoes and Cheddar Pie are a fantastic way to celebrate the bounty of late summer!

  7. Beautiful, beautiful pie Patty, I love the combination of this juicy tomatoes with creamy cheddar cheese…yum! Awesome pictures!
    Hope you are having a wonderful week my dear :D

  8. Beautiful…I’m starving, and this would fit the bill perfectly! Like you, I still clip recipes…it’s fun, and I can’t stop!

  9. As always, your recipes are so unique and interesting. I love the idea of wrapping heirloom tomatoes with cheddar cheese in a pie crust. Sounds so delicious. Pinned!

  10. Really love heirloom tomatoes and I have been buying them as regular basis as we all prefer these tomatoes than regular kind. I’ve never made pie out of tomatoes but I can totally imagine how delicious this is with cheddar cheese. YUM!!!

  11. I’m not so much of a cheddar cheese fan, but look at that delicious pie with glorious heirloom tomatoes?! YUMMY!!!

  12. Oh, man, does that look amazing, Patti. Makes me wish I had a few tomatoes lying around the kitchen.

    PS…I didn’t realize we had a game against the 49er’s this weekend! Go, Pack, Go!!! Have a blast!!!

  13. This looks like a wonderful breakfast, lunch or dinner!! I could eat like this all the time. I bet your home grown veggies are so delicious.

  14. I’ve been on a tomato kick too, they’re so sweet at this time of year! Love the look of that tart!

  15. This is gorgeous! Brunch tomorrow at my house.

  16. Your pie looks lovely. And I agree – let’s enjoy every minute of summer we can. Christmas decorations in September are a tad … disturbing.

  17. I just made this and the flavor is outstanding! One question…is 1 cup of buttermilk correct?
    Great recipe!

  18. I’m holding onto this recipe, but the heat can leave here now if it likes. I’ve been wanting to try a pie with tomatoes, and I agree I’m not ready to give up on paper either. Can’t wait to see the cake. Hope you had a great weekend, love your pic of the family in their gear.

  19. I made a recipe similar to this last year and must have seriously done something wrong because mine turned out awful. Maybe I should try your recipe. This looks wonderful and something I know my family would love. Thanks for sharing it.

    • Sorry to hear that Vicki, but other than making sure to chill the dough for the crust long enough before rolling it out-everything is pretty straight forward! I hope you give this recipe a try ;)

  20. What a gorgeous summer pie Patty! Thank you so much for sharing it. I love heirloom tomatoes and this seems like a great way to let them shine. I hope you are well, sweet friend.

  21. This is stunning Patty, and the kind of baking that makes me happy! It’s probably great at room tº too.

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