Print

Savory Heirloom Tomato Pie Recipe Easy Homemade Basil Gruyere Delight

savory heirloom tomato pie - featured image
Print Recipe

A savory heirloom tomato pie featuring fresh basil and nutty Gruyere cheese in a flaky crust, perfect for celebrating summer’s bounty with a simple yet elegant dish.

Ingredients

Scale
  • One 9-inch (23 cm) store-bought or homemade pie crust (preferably all-butter crust)
  • 3 to 4 cups sliced heirloom tomatoes (about 500–600 g or 1.1 to 1.3 lbs)
  • 1 cup (100 g or 3.5 oz) shredded Gruyere cheese
  • 1/3 cup (about 15 g or 0.5 oz) chopped fresh basil
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup (60 ml or 4 tablespoons) mayonnaise
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Place your pie crust into the pie dish, pressing gently to fit the shape without stretching. Trim any excess dough hanging over the edges.
  2. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes until the edges start to turn golden. Remove the weights and parchment, then bake an additional 5 minutes to dry the bottom.
  3. While the crust bakes, slice the heirloom tomatoes about 1/4-inch (6 mm) thick. Place them in a colander or on a wire rack sprinkled with 1 teaspoon salt. Let them rest for 15 minutes to draw out excess moisture.
  4. In a bowl, combine the mayonnaise, minced garlic, Dijon mustard, a pinch of black pepper, and half of the chopped basil. Stir until smooth and fragrant.
  5. After the tomatoes have rested, gently pat the slices dry with paper towels to remove the released juices.
  6. Spread the mustard-mayo mixture evenly over the blind-baked crust.
  7. Layer the tomato slices in concentric circles or a rustic overlapping pattern.
  8. Sprinkle the shredded Gruyere cheese evenly on top, then scatter the remaining basil leaves.
  9. Lightly drizzle the olive oil over the top to encourage caramelization and add richness.
  10. Place the pie on the middle rack and bake for 30 to 35 minutes, until the cheese is bubbly, golden, and the tomatoes are tender but not collapsing.
  11. Let the pie rest for 10 minutes before slicing.

Notes

Blind baking the crust prevents sogginess. Salting and resting the tomatoes draws out moisture to keep the filling from becoming watery. Pat tomatoes dry before assembling. Cover crust edges with foil if browning too fast. Let pie rest before slicing for easier serving. Use vegan or gluten-free substitutions as needed.

Nutrition

Keywords: heirloom tomato pie, tomato pie recipe, basil, Gruyere cheese, savory pie, summer recipe, easy pie, vegetarian pie

Find it online: https://avabowls.com/savory-heirloom-tomato-pie-recipe-easy-homemade-basil-gruyere-delight/