Tomato Pie Recipe

If you love tomatoes as much as I do, you’ll definitely want to try this Tomato Pie Recipe. A warm savory tart filled with finely chopped tomatoes, goat cheese, and herbs held together by a homemade flaky pie crust. A sprinkling of sesame and chia seeds with a little flaky sea salt brings it all together!

To bring you this savory tomato tart recipe I partnered with Pomi a trusted supplier of Italian tomato products. Completely natural 100% Italian tomatoes from a company invested in social responsibility and environmental sustainability. That’s right, Pomi ensures that each consumer can trace the product from the store shelf to the field where the tomatoes were grown

Not only is this a company I’m proud to promote on an ethical level, I also love their tomatoes!! These Finely Chopped Tomatoes have a nice soft flavor and are a perfect compliment to baked goods.

What is a Tomato Pie?

Tomato Pies are similar to quiches, flatbread, tarts, and deep dish pizzas. They can be made with puff pastry or all butter pie crusts. Basically you are making a pastry crust and filling it with a tomato mixture that’s flavored with herbs and cheeses. What makes this a ‘tart recipe’ is that I have decided to use a firm pie crust and bake everything inside a tart pan.

What Tomatoes Make the Best Pie?

Well, I believe a mixture of tomatoes gives you a lovely complex flavor! Which is why I decided to work with finely chopped tomatoes, sliced heirloom tomatoes, and a sprinkling of sliced golden tomatoes.

Tips for Making Tomato Pie:

• Make your Homemade Pie Crust a couple hours before or even the day before and store in the fridge.
• The pie crust recipe will make two crusts. So divide in half and the store the rest in the fridge or make two tarts!
• Use Pomi Finely Chopped Tomatoes for a great tomato filling.
• Any goat cheese will do, but plain or herb mixed is the best option.
• If you’re not a gat cheese fan, swap out for cheddar or gruyere.
• Make sure to chill your pie crust after you line the tart pan.
• I used a round 11 inch tart pan with a removable bottom. You can use a 9 inch tart pan or rectangular tart pan if thats what you have. Just make sure not to over fill the smaller pans.
• Bake your tart until the filling is bubbling, sliced tomatoes are wrinkly and the crust is golden brown.
• If you like a super crispy crust, blind bake the crust for 8-10 minutes before adding the filling. This is totally optional.
• Blind baking means baking the cold crust lined with parchment paper, then filled with baking beans or dry rice. Remove the weights, add your filling, and bake the tart as directed in recipe.
• Store baked tomato tart in an air tight container for 2-3 days in fridge.