Making Life Delicious Since 1983

End of Summer Tomato Pie

The end of summer is the perfect time to celebrate all those garden fresh tomatoes, especially in this delicious savory pie recipe perfect for any meal or occasion!

With a few steps of preparation, you’ll be surprised how easy this amazing treat is. Almost like a pizza but better on so many levels, with the summer fresh tomatoes as the star and garlic & cheese as it’s flavorful co-stars!

Photo By Laura Murray, Styling By Judy Mancini


2½ pounds garden fresh tomatoes, cored, sliced ¼-inch thick
3 tablespoons olive oil
¾ teaspoon kosher salt, divided, plus more
¼ teaspoon freshly ground black pepper, plus more
6 garlic cloves
½ cup (1 stick) unsalted butter
9 ounces Stoned Wheat Thins or other whole grain crackers
2 large eggs
10 ounces Taleggio cheese, rind removed, coarsely grated (about 1½ cups)
(Brie is a good substitute)
2½ ounces finely crumbled Parmesan (about ½ cup)
½ cup mayonnaise
1 tablespoon chopped thyme, plus ½ teaspoon leaves
1 small shallot, thinly sliced

Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.

Reduce oven temperature to 375°. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand. Transfer to springform pan. or use a cake pan if you like. Using a flat-sided measuring cup, press crumbs firmly onto bottom and 1½” up sides of pan. Bake crust until fragrant and edge is just starting to take on color, 8–10 minutes. Transfer pan to a wire rack and let crust cool.

Mix cheeses, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don’t press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot, then scatter thyme leaves over.
**You can use our dried shallots too, just reconstitute with a little water for a minute or two before using.

Bake pie until filling bubbles vigorously and crust is browned, 60–75 minutes. Let cool 1 hour before serving. MAKES fabulous leftovers or served cold!

** If you’re Gluten Free, try this recipe with GF crackers!

Recipe inspiration from BonAppptit, Photo By Laura Murray, Styling By Judy Mancini


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