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Southern tomato pie with one slice removed, showing layers of ripe tomatoes, cheese, and fresh herbs.
Abby Smolarsky's avatarAbby Smolarsky

Southern Tomato Pie with Garden Herbs

A classic Southern tomato pie made with ripe summer tomatoes, sharp cheddar, Parmesan, fresh garden herbs, and a creamy cheese filling. This refined version celebrates the flavors of peak tomato season while producing a crisp crust and slices that hold together beautifully.
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Prep Time 35 minutes
Cook Time 1 hour 8 minutes
Additional Time 2 hours
Total Time 3 hours 43 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 refrigerated 9-inch deep-dish pie crust
  • 3-4 Tbsp finely grated parmesan cheese (for the crust barrier)
Filling
  • About 2 ½ pounds ripe slicing tomatoes, (approximately 4-5 medium tomatoes), cut into ¼-inch-thich slices
  • 1 tsp kosher salt, divided
  • ½ cup mayonnaise, we use Duke's
  • 2 Tbsp full-fat sour cream
  • ¾ cup freshly shredded sharp cheddar cheese
  • ¼ cup finely grated Parmesan cheese
  • 1 tsp Dijon mustard
  • ¼ cup sweet onion, very thinly sliced
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh chives
  • ½ tsp fresh thyme leaves
  • ¼ to ½ tsp ground black pepper
  • pinch Cayenne pepper

Equipment

  • 9-inch deep-dish glass pie plate
  • Baking sheet
  • Parchment paper
  • Pie weights or dried beans
  • Cooling rack
  • Paper towels
  • Mixing bowl
  • Small offset spatula or the back of a spoon

Method
 

Prepare the Tomatoes
  1. Arrange the tomato slices in a single layer on paper towels. Spring with ¾ teaspoon of the kosher salt.
  2. Let stand for 30 minutes.
  3. Turn the tomato slices, blot with fresh paper towels, and let stand an additional 15 minutes.
  4. Pat the tomatoes dry once more immediately before assembling the pie.
Blind Bake the Crust
  1. Preheat the oven to 400 °F
  2. Fit the pie crust into a 9-inch deep-dish plate and crimp the edges as desired.
  3. Place the pie plate on a rimmed backing sheet. Line the crust with parchment paper and fill completely with pie weights or dried beans.
  4. Bake for 18 minutes.
  5. Carefully remove the parchment paper and weights.
  6. Return the crust to the oven and bake for 5 more minutes, or until the bottom looks dry and just begins to turn light golden.
  7. Immediately sprinkle the 3-4 tablespoons of Parmesan cheese evenly over the hot crust and allow it to melt.
  8. Reduce the oven temperature to 350 °F
Prepare the Filling
  1. While the tomatoes drain and the crust bakes, combine the mayonnaise, sour cream, cheddar cheese, ¼ cup Parmesan cheese, Dijon mustard, onion, basil, chives, thyme, remaining ¼ teaspoon kosher salt, black pepper, and Cayenne in a mixing bowl.
  2. Stir until well combined.
  3. Leave the filling at room temperature while assembling the pie.
Assemble the Pie
  1. Arrange a layer of tomato slices over the prepared crust.
  2. Using a small offset spatula or the back of a spoon, spread a thin, even layer of the cheese mixture over the tomatoes.
  3. Repeat the layers until all of the tomatoes have been used.
  4. Finish with the remaining cheese mixture, spreading it evenly over the top of the pie.
Bake
  1. Keeping the pie on a baking sheet, bake at 350 °F for 45 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
Cool
  1. Transfer the pie to a cooling rack.
  2. Allow the pie to cool for at least 1 hour before slicing. For the cleanest slices, allow 75-90 minutes of cooling time. The pie will still be pleasantly warm while the filling finishes setting.

Notes

Tomato Tips
Use ripe but still firm slicing tomatoes. Overripe tomatoes contain more moisture and may produce a softer filling.
Properly salting, draining, and blotting the tomatoes is essential for preventing excess moisture.
Ingredient Tips
Use full-fat sour cream. Reduced-fat and fat-free sour cream contain more water and may affect the texture of the filling.
Freshly grate the cheddar cheese for the best flavor and melting.
Fresh herbs are recommended for the brightest flavor.
Serving
Southern Tomato Pie is best served warm after it has had sufficient time to cool and set. The filling should be creamy and cohesive, with tomato slices that remain distinct and a crisp, flaky crust.
Serve with a simple green salad, cucumber salad, fresh fruit, or seasonal Southern vegetables for a light summer meal.
Storage
Cover and refrigerate leftovers for up to 3 days.
Reheating
For the best texture, reheat individual slices in a 325°F oven or toaster oven until warmed through. Microwaving is not recommended because it softens the crust.
Nutrition
Nutrition information is automatically calculated and should be considered an estimate.