What’s so special about heirloom tomatoes?

They offer a deep, rich flavor and visual appeal due to their natural, non-hybridized growth and colorful varieties.

Why is my tomato pie soggy?

It’s likely due to not salting/drying your tomatoes or skipping the blind-bake on the crust. Use breadcrumbs as a moisture barrier.

It’s a savory summer pie layered with heirloom tomatoes, cheese, herbs, and often mayonnaise, baked into a flaky crust.

Yes. They’re loaded with antioxidants like lycopene, plus vitamins A, C, and potassium for heart and skin health.

A savory and creamy pie made with heirloom tomatoes, bacon, and a cheesy, herbed filling in a parmesan-buttermilk crust.

Scale

Slice the heirloom tomatoes and sprinkle with 1/2 tsp. kosher salt. Let drain in a colander for 30 minutes.
Cook diced bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
Sauté shallots and garlic in bacon drippings until softened. Let cool slightly.
In a bowl, combine cheese, mayonnaise, basil, chives, Dijon mustard, egg, bacon, and sautéed vegetables.
For the crust, mix flour, Parmigiano-Reggiano, salt, and pepper. Cut in butter and shortening until crumbly. Add buttermilk and mix just until dough forms.
Divide dough, shape into disks, wrap and chill for 1 hour.
Roll out dough and fit into a pie plate. Chill for 30 minutes.
Preheat oven to 375°F. Layer tomato slices and cheese filling into crust.
Bake until golden and set, about 45-50 minutes.
Cool slightly. Garnish with fresh basil leaves and minced chives. Serve warm or at room temperature.

Use a mix of colorful heirloom tomatoes for best flavor and presentation. The crust can be made ahead and frozen.

Keywords: heirloom tomato, savory pie, cheddar, basil, homemade crust