Indulge in the quintessential taste of summer with this incredible Tomato Cheese Pie, a true celebration of fresh flavors and comforting textures. This delightful pie features perfectly roasted tomatoes, a vibrant layer of fresh basil leaves, and a luscious, tangy filling of goat cheese and Parmesan, all nestled within a wonderfully thick and flaky biscuit crust. Forget the mayonnaise-laden versions; this recipe offers a sophisticated yet approachable take on a beloved classic, prioritizing pure, unadulterated ingredient harmony. It’s the perfect dish for anyone seeking a hearty, satisfying meal that truly sings with seasonal goodness.

Why This Tomato Cheese Pie Will Become Your New Favorite

This savory tomato cheese pie brings together a symphony of my absolute favorite flavors in every single slice. The homemade biscuit crust bakes up into a gloriously generous and wonderfully textured base, providing the perfect counterpoint to the vibrant, slightly sweet-tart roasted tomatoes and the rich, tangy, and irresistibly creamy cheese filling. It’s a dish that feels both elegant and down-to-earth, making it incredibly versatile for any occasion.

Imagine serving this as a standout meatless dinner, perhaps alongside a crisp, fresh green salad with a light vinaigrette. It also makes for an incredibly delicious and visually stunning brunch dish, guaranteed to impress your guests. And for those lazy weekend mornings or evenings, it’s an ideal treat to savor, warm from the oven or even at room temperature. Whether baked in a classic cast-iron skillet for a charming rustic presentation or a deep-dish pie plate, its comforting aroma and delightful taste will surely make it a staple in your culinary repertoire.

Essential Ingredients and Thoughtful Substitutions

Creating an exceptional tomato cheese pie begins with selecting the right ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need and how to make smart substitutions:

Tomatoes: The Heart of the Pie

For this recipe, I highly recommend using Roma tomatoes or plum tomatoes. There are several compelling reasons for this choice:

• Availability: These varieties are generally available and of decent quality year-round, ensuring you can enjoy this pie regardless of the season.
• Moisture Content: Roma and plum tomatoes have significantly less seed and pulp compared to other varieties. This characteristic is vital because it means they release less moisture during baking, preventing a soggy pie crust and ensuring a well-structured, flavorful filling. Their firm flesh holds up beautifully when roasted.
• Flavor and Color: They offer a wonderfully rich, concentrated tomato flavor and maintain their vibrant red color even after cooking, adding visual appeal to your pie.

If Roma or plum tomatoes are not available, consider cherry or grape tomatoes cut in half, which also have a lower moisture content, though you might need more of them to create a substantial layer. Avoid very watery beefsteak or slicing tomatoes unless you heavily salt and drain them for an extended period, which can be time-consuming.

Goat Cheese: The Tangy Star

I absolutely adore the distinct tangy and creamy flavor of goat cheese in combination with sweet tomatoes. Its unique profile adds a delightful complexity to the pie. However, if goat cheese isn’t your preference or readily available, you have several excellent alternatives:

• Feta Cheese: For a similar salty tang and crumbly texture, feta cheese is a fantastic swap.
• Cream Cheese: If you prefer a milder, creamier filling, softened cream cheese can be used, perhaps with a touch of lemon zest to mimic some of the goat cheese’s brightness.
• Ricotta Cheese: A creamy ricotta can offer a lighter, smoother texture, though it might need extra seasoning.
• Other Soft Cheeses: Fresh mozzarella, while different in flavor, could also work for a milder, meltier experience.

The key is to use a soft, flavorful cheese that complements the tomatoes without overpowering them.

Basil: The Aromatic Freshness

Fresh basil leaves are undeniably superior for this pie, adding a fragrant, peppery, and sweet aroma that truly elevates the dish. If you have access to fresh basil, I highly recommend using it generously.

• Fresh vs. Dried: Fresh basil brings a bright, aromatic quality that dried basil cannot fully replicate. The heat of the oven helps to release its essential oils, infusing the pie with incredible flavor.
• Dried Basil Alternative: If fresh basil is not an option, you can certainly use dried basil. Be sure to sprinkle it generously, as dried herbs are less potent by volume than fresh. A good rule of thumb is to use about one-third of the amount of dried herbs compared to fresh, but for this pie, a more liberal application of dried basil (e.g., 1-2 teaspoons) will ensure its flavor comes through.

Making Ahead, Storing, and Freezing Your Tomato Cheese Pie

While this pie is undeniably at its best when enjoyed fresh from the oven, its robust flavors allow for convenient make-ahead, storage, and freezing options. Planning ahead means you can savor this delicious creation even on busy days.

• For Best Freshness: The pie is most delicious when served shortly after baking. The crust is at its flakiest, and the flavors are at their peak.
• Storing Leftovers: Any leftover slices of tomato cheese pie should be stored in an airtight container in the refrigerator. It will keep well for up to 2 days. To reheat, you can warm individual slices gently in the oven at a low temperature (around 300°F/150°C) until heated through, which helps crisp up the crust again. Alternatively, a microwave can be used for a quicker reheat, though the crust may become softer.
• Freezing for Later Enjoyment: This tomato cheese pie freezes exceptionally well after it has been fully baked and cooled.
  • To Freeze: Allow the baked pie to cool completely to room temperature. Once cooled, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn.
  • Storage Duration: The wrapped pie can be stored in the freezer for up to 2 months.
  • Reheating from Frozen: To reheat, remove the pie from the freezer and unwrap it. You can choose to thaw it in the refrigerator overnight or bake it directly from frozen. If baking from frozen, place it on a baking sheet and heat in a preheated oven at approximately 350°F (175°C) for about 30-45 minutes, or until it’s heated through and the crust is crisp again. Keep an eye on the edges and cover with foil if they start to brown too much.

Get the Recipe: Tomato Cheese Pie with Biscuit Crust

A delicious and savory cheese and tomato pie, featuring a creamy goat cheese and Parmesan filling, topped with fragrant fresh basil and a generous layer of sweet, roasted tomatoes, all encased in a flaky, homemade biscuit crust. A perfect meatless meal or elegant brunch.

5 stars from 4 ratings

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Prep Time:
1 hr 15 mins

Cook Time:
30 mins

Total Time:
1 hr 45 mins

Yield:
6 servings

Ingredients

Crust:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt (use less if using fine salt or if using salted butter)
• 6 Tablespoons unsalted butter, cold, cut into 1/2-inch cubes
• 3/4 cup buttermilk (or make your own by adding 2 tsp. lemon juice or white vinegar to 3/4 cup regular milk)
• 1 1/2 lbs. roma tomatoes, sliced about 1/4-inch thick

Filling:

• 1 cup goat cheese, crumbled (don’t crumble too fine – leave quite chunky)
• 1/2 cup Parmesan, coarsely grated (I use the large holes on my box grater)
• 2 large eggs
• 1/4 cup heavy 35% whipping cream
• Freshly ground pepper
• 6-8 leaves Fresh basil (whole or torn a bit if really large)
• Additional Parmesan for sprinkling on top of tomatoes

Instructions

1. Make the crust: Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk well to combine thoroughly. Add the cold butter cubes and use your fingertips to rub the butter into the flour mixture until the butter pieces resemble pea-sized crumbs. Add about half of the buttermilk. Using a fork, gently stir to combine the ingredients. Continue adding a bit more buttermilk, a tablespoon at a time, while you mix with a fork, only adding enough liquid to bring the dough together into one cohesive mass. Be careful not to overmix. Remove the dough to a piece of plastic wrap. Press it into a 1-inch thick disc, wrap tightly, and refrigerate for at least one hour. This chilling time is crucial for developing a flaky crust.
2. While the dough is refrigerating, prepare your tomatoes. Arrange the sliced tomatoes in a single layer on a triple-layer of paper towel to drain excess moisture. Be sure to allow them to sit on the paper towel for a minimum of 30 minutes, or even longer if you have time. This step is vital for preventing a watery pie.
3. Prepare the filling by combining all the filling ingredients (goat cheese, Parmesan, eggs, heavy cream, and freshly ground pepper) in a medium bowl. Stir gently to combine everything, making sure not to break up any of the large chunks of goat cheese. These larger pieces will melt into delicious pockets of creamy cheese during baking. Set the filling aside.
4. Preheat your oven to 425°F (220°C). This high initial temperature helps to crisp the crust.
5. Once the dough has chilled sufficiently, remove it to a lightly floured surface. Using a rolling pin, roll the dough into a large enough circle to just fit your chosen skillet or deep-dish pie plate, covering both the bottom and extending up the sides. Carefully transfer the rolled dough into the pan and gently press it to fit snugly against the bottom and sides. If you like, you can pinch the top edges a bit to create a decorative finish.
6. Pour the prepared cheese filling into the pie shell and spread it out evenly. Arrange the fresh basil leaves over the filling. Next, artfully arrange the drained tomato slices on top of the basil. Create overlapping rings of tomatoes, starting from the outside edge and working your way inward to the center of the pie. Go back and add a few more tomato slices in a second ring around the outside edge to ensure you have a beautiful, substantial layer of tomatoes. Season the tomatoes generously with a bit more salt and freshly ground pepper, and, if desired, sprinkle with an additional tablespoon or two of coarsely grated Parmesan cheese for extra flavor and a golden top. If your side crust extends significantly above your filling level, gently push it down to within about 1/2-inch of the filling. This prevents the edges from over-browning too quickly during cooking.
7. (Baking Tray Note: I haven’t encountered issues with overflow in my skillet, but if your pie plate or baking dish seems very full, it’s a good idea to place it on a baking sheet before putting it in the oven. This provides insurance against any potential drips and makes cleanup easier.)
8. Bake the pie in the preheated 425°F (220°C) oven for approximately 30 minutes. Begin checking the top edges of the crust after about 20 minutes of baking. If the crust edges are already nicely browned, loosely place a sheet of aluminum foil over the top of the pie for the remaining 10 minutes of baking. This prevents further browning while the filling finishes setting. To confirm the filling is set, gently insert a butter knife into the center; it should come out mostly clean. (There may be a small amount of moisture on top from the tomatoes, but the filling underneath should be firm.) Remove from oven and let stand for 10-15 minutes before slicing and serving. This allows the pie to set fully.

Cuisine:
American, Canadian

Course:
Main Course

Author:
Jennifer Maloney

Nutrition Information (per serving):

• Serving: 1 serving
• Calories: 482 kcal
• Carbohydrates: 39g
• Protein: 19g
• Fat: 28g
• Saturated Fat: 18g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 0.5g
• Cholesterol: 130mg
• Sodium: 625mg
• Potassium: 508mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 2036IU
• Vitamin C: 16mg
• Calcium: 266mg
• Iron: 3mg

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