Cheese Tomato Pie Recipe Is So Good You'll Make It Twice a Week (7 Ingredients) by Jan Mostrom

I never really appreciated tomatoes while I was growing up. Boy, was I missing out! Fresh summer tomatoes are so sweet and delicious and made even better in this amazingly simple and beautiful cheese tomato pie recipe. (And it has a secret, sweet ingredient!)

I don’t want to overplay my hand here, but this tomato pie recipe is similar to a deep dish cheese pizza, sort of. A bit of sweetness is added to the vegetarian recipe with a fig jam spread (secret ingredient) that complements the acidity of the tomatoes and garlic like a pro. Add the creamy cheeses, and this beautiful "pie" takes centerstage at lunch or dinner. I made it twice in one week! (Will you, too?)

This tomato pie best made with a pie crust that isn’t already set into a pan because you’ll want to fold the edges of the crust over the sides of the pie. You can use a crust in a pan, just pre-bake it from frozen for 15 minutes before filling and know you won’t be able to fold the crust over. I’ve made it both ways and they are equally delicious, but the folding-over version is much prettier!

Here is your shopping list for this delicious and easy, savory tomato pie recipe: fresh heirloom tomatoes (or just ripe summer tomatoes), a pie crust (store-bought or make a homemade pie crust), fig preserves or jam, cheese (check out your options below), fresh thyme, fresh garlic and optional crushed red pepper flakes (for spice) and fresh basil (for serving). (Check out the health benefits of tomatoes!)

Serve this farm-to-table recipe for lunch or dinner. The tomato pie makes a wonderful lunch, vegetarian dinner or even a side dish with dinner. Take one to your summer cookouts or potlucks!

Cuisine: Italian / American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 4 (main dish) or 6 (side dish)

Ingredients

• 2 - 3 heirloom tomatoes, sliced (you can use any large tomatoes)

• 1 large pie crust round, defrosted and uncooked
• 2 tablespoons fig preserves or fig jam
• 2 cups sharp or spicy cheddar cheese, cubed or grated
• 1 cup gouda, gruyere, fontina or a mix, cubed or grated
• 2 tablespoons fresh thyme
• 6 - 8 cloves garlic, roughly chopped
• crushed red pepper flakes (optional)
• fresh basil, chopped, for serving (optional)

Here's how to make it: 

1. Sprinkle the sliced tomatoes with a generous amount of salt. Let them sit to release moisture while you prep the rest of the ingredients. When ready to assemble the pie, blot them dry with a clean cloth or paper towel.
2. In a medium bowl add chopped garlic, thyme and a pinch of crushed red pepper fakes, if using. (If you are using the crushed red pepper flakes, you can always add more on top of the pie if you want it spicier.)
   
3. Roll your dough out to make it a bit bigger than your pie pan and lay it into the pan. Prick dough with a fork on the bottom and spread the fig jam across the bottom of the pan.
   
4. Add half of the cheese on top of the jam and then half of the garlic and thyme.
   
5. Top with half of the tomato slices.
   
6. Repeat the layers with cheese, garlic and tomato slices. Sprinkle a bit of chopped basil on top, if desired.
   
7. Fold over the outside of the dough over the outside edges of the tomatoes. Bake the pie for 45 minutes in a preheated 400-degree F oven or until the crust is golden and cheese bubbly and melted. Top with more salt and fresh basil leaves, if desired, and enjoy! Store any leftovers in an airtight container in the fridge.
   

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