Tomato Pie


Tomatoes are lovely for every summer day. This recipe uses up to 3 different types of cheeses to create an amazing tomato pie!

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Tomato pie
Veronique van Ohmydish

Made by Véronique

Published at 2015-06-05, this recipe is for 4 people and takes 1 hours 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-03-2021

1 hours 45 minutes 4 people Main course
Tomato pie


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  • 2 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 200 gram (cold) butter
  • 4 tbsp ice water
  • 4 tomatoes
  • handful of small tomatoes
  • 2 eggs
  • 250 ml cream
  • 1 red onion
  • 200 gram grated Gruyere cheese
  • 100 gram grated Parmesan cheese
  • 100 gram grated Gouda cheese
  • few sprigs of thyme
  • pepper and salt to taste
Tomato pie ingredients
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Kitchen equipment

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  • Cutting board & chef's knife
  • Springform pan
  • parchment paper
  • paper kitchen towels
  • Stand mixer with dough hook attachment or knead the dough by hand
  • Rolling-pin
  • silicone kitchen brush

Tomato Pie

1 hours 45 minutes 4 people Main course

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Preparation -- 45 minutes

Combine the flour and salt in the bowl of your stand mixer. Or you can of course knead the dough by hand. Make sure the butter comes right out of the fridge, so it's really cold. Cut the butter into cubes and mix little by little on medium speed along with the flour and salt.

Add the ice water, one spoon at a time, and knead until you've reached a firm dough ball. Place the dough ball on a floured surface and use the rolling pin to flatten the dough. Not too thick, but also not too thin, otherwise the filling won't keep its shape during baking.

Grease the springform pan with butter and transfer the dough into the form. Press with your hands to create a nice and even layer of dough and remove the overlaying edges. Set the form in the fridge for about half an hour.

Meanwhile, cut the tomatoes into slices and sprinkle them with salt. Place them on paper kitchen towels to get a little bit of moist out of them to prevent the pie from becoming mushy.

Slice the cherry tomatoes in half. Peel and cut the red onion in half rings and set aside.  

Tomato pie
Tomato pie

Baking the tomato pie -- 60 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. Combine the eggs, cream and a little more than half of the grated cheeses. Remove the thyme stems and add the thyme leaves to the mixture.

Season with pepper and salt. Use a fork to poke small holes in the bottom of the dough. Divide the red onion rings over the bottom and pour over half of the cream mixture.

Divide half of the tomato slices and cherry tomatoes and then the other half of the cream mixture. Then the rest of the tomatoes and top it off with the leftover grated cheeses.

Don't cover up all the tomatoes since you still want to see them. Bake the pie for about 40 minutes, or until the cream and egg mixture is set and the cheese is golden brown. Enjoy!

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