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Cheesy Herbed Heirloom Tomato Pie

Cheesy Herbed Heirloom Tomato Pie

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.













Low Cholesterol, Cholesterol-Free, Trans-fat Free


3 large tomatoes
about 1 1/2 pounds, cut into 1/2-inch-thick slices, use heirloom if you have them
¼ cup dijon mustard
1 cup mozzarella cheese
coarsely grated, swiss or guyere works well too
1 tablespoon parsley leaves
freshly and finely chopped
1 tablespoon thyme
freshly chopped
1 clove garlic
2 tablespoons olive oil, extra-virgin
kosher salt
as needed
black pepper
freshly ground, as needed
1 pie shell (9 inch)
thawed, if using store-bought, or home-made


Preheat the oven to 375℉ (190℃).

Line the shell with foil and fill with pie weights, dried beans.

Bake in the lower third of the oven for 20 minutes.

Carefully remove the weights and foil.

Return to the oven and bake for 10 minutes more or until lightly golden.

Bake in a 350 degrees F oven for about 25 minutes until the crust starts to become golden and brown at the edges.

Cool in the pan on a wire rack.

Turn up the oven to 400℉ (200℃).

Sprinkle the tomatoes with salt and drain in a colander for 15 minutes.

Slice the cored tomatoes into 1/2-inch slices.
Place the slices into a colander, sprinkle some sea salt, and let sit for about 15 minutes.

Spread the mustard over the bottom of the shell and sprinkle the cheese over it.

Spread about 1/4 cup mustard evenly over the bottom of cooled crust.
Sprinkle the cheese evenly over the mustard.

Arrange the tomatoes over the cheese in 1 overlapping layer.

Arrange the tomatoes over the cheese in 1 overlapping layer.

Bake until the pastry is golden brown and the tomatoes are very soft, about 40 minutes.

In a small bowl, mix together the parsley, thyme, garlic, olive oil, and salt and pepper to taste to blend.

Sprinkle the pie with the mixture while hot and spread out gently with the back of a spoon.

The pie came out beautiful and delicious!

Serve warm.

Hmmm, soooooo gooooood!


* not incl. in nutrient facts


over 5 years

Made this last summer, it was so unbelievably delicious. The seasoning and those heirloom tomatoes with that layer of mozzarella was a match made in heaven. We made our own pie crust with thyme and bits of olive embedded inside. I think Zhangbo and I each ate 1/2 of the pie a piece in one sitting. Maybe a sliver left, but it was gone after we had time to reflect. About 20 minutes or so was all it took.


almost 6 years

Definitely a 5 stars recipe! The pie was cheesy, juicy, slightly sweet and herby. The draining of the tomatoes definitely helped to eliminate part of the liquid, which gave the tomatoes great texture and taste without being too watery. And I made the crust for this recipe, it was absolutely a flavorful crust, and a great pairing with the cheesy and juicy tomato filling. The final brushing the herb-garlic olive oil over the hot pie brought the pie into an outstanding level. So many layers of flavors and textures, it was a great joy to eat it. It didn't take long for us to finish up the whole pie, about 10 minutes.

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 17063% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 259mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 16% Vitamin C 21%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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