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Fresh Herb-Crusted Tomato Pie Recipe with Crispy Golden Edges

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A simple yet surprising tomato pie featuring a crispy herb-infused crust and juicy, seasoned tomato filling. Perfect for summer gatherings and easy to prepare in under an hour.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon dried basil or 1 tablespoon fresh finely chopped basil
  • 1 teaspoon dried oregano or 1 tablespoon fresh finely chopped oregano
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 4 large ripe tomatoes, thickly sliced
  • 1 teaspoon salt (for tomatoes)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard (optional)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon olive oil

Instructions

  1. Make the Herb-Infused Pie Crust: In a large bowl, whisk together the flour, salt, dried basil, and oregano. Add the cold, cubed butter. Using a pastry cutter or two forks, cut butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just starts to come together. Avoid overworking. Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare Tomatoes: While the dough chills, slice tomatoes about 1/4 inch thick. Lay them on paper towels in a single layer, sprinkle with 1 teaspoon salt, and let sit for 15 minutes to draw out excess moisture. Pat dry gently before assembling.
  3. Preheat Oven & Roll Out Dough: Heat oven to 400°F (205°C). On a lightly floured surface, roll out chilled dough into a 12-inch circle. Transfer to pie dish, gently pressing into the edges. Trim excess dough, leaving about 1/2-inch overhang, then fold under and flute edges for a rustic finish.
  4. Assemble Filling: In a medium bowl, combine mayonnaise, Dijon mustard, minced garlic, black pepper, and fresh thyme. Spread this mixture evenly over the bottom of the crust. Layer half the tomato slices in a single layer, sprinkle half the mozzarella and Parmesan cheeses. Repeat layers with remaining tomatoes and cheeses.
  5. Add Herb Topping: Mix panko breadcrumbs, parsley, chives, and olive oil in a small bowl. Sprinkle the topping evenly over the pie for that irresistible crunch and herb fragrance.
  6. Bake the Pie: Place the pie dish on a baking sheet and bake for 35-40 minutes. The crust edges should be golden and crisp, the topping browned, and the filling bubbling slightly. If edges brown too fast, tent with foil halfway through baking.
  7. Cool & Serve: Let pie cool for 15 minutes before slicing to help the filling set and make cleaner slices. Serve warm or at room temperature.

Notes

Keep butter cold for a flaky crust. Salt and rest tomato slices to prevent soggy crust. Bake on a sheet to catch drips and ensure even heat. Tent with foil if crust edges brown too quickly. For gluten-free, substitute almond flour in crust. Vegan options include dairy-free cheese, vegan mayo, and plant-based butter.

Nutrition

Keywords: tomato pie, herb crust, summer recipe, crispy crust, fresh tomatoes, easy pie, savory pie, garden tomatoes, mozzarella, Parmesan

Find it online: https://evabake.com/fresh-herb-crusted-tomato-pie-recipe-with-crispy-golden-edges-easy-and-perfect/