Crumb Topped Four Cheese Tomato Pie

Easy Crumb Topped Four Cheese Tomato Pie is made with juicy tomatoes, creamy garlic-herb flavored Boursin cheese, a blend of shredded cheeses, and a crispy Parmesan-panko topping. Baked until the crust is golden brown and bubbly around the edges, it’s perfect for weeknights, brunch or special occasions.

Ingredients to Make Crumb Topped Four Cheese Tomato Pie Recipe

Where does Southern Tomato Pie Come From? While the origin isn’t widely known, it’s no doubt the creation came about as a way for home cook’s to use the bounty of fresh summer produce from their gardens. While I love making tomato pie, in particular during the summer months, I’ve been able to expand my love of this pie year-round thanks to my local Costco.

This past week, vine ripened tomatoes were not only available, but they were also on sale, so I had to bring some home with me. I’ve made many tomato pies and tarts over the years with mixed results, so this pie was developed in my own kitchen and I’m including all the tips and tricks so your pie will be a success. By the way, insider tip, I’ve got an amazing tomato pie variation in my Cookbook. (Affiliate link)

Ingredients you’ll need to gather to make Four Cheese Tomato Pie: (Scroll down for full printable recipe card.)

• Pastry Crust – One 9-inch deep dish pie shell. I use a frozen pie crust in this recipe and there’s no need to thaw it.
• Ripe Tomatoes – Fresh vine ripened tomatoes.
• Seasonings – Kosher salt or sea salt and black pepper.
• Spreadable Cheese – Alouette cheese or Boursin garlic and herb cheese.
• Shredded Cheese – I like to use a blend of mozzarella cheese and shredded provolone cheese.
• Crumb Topping – Melted salted or unsalted butter, panko breadcrumbs and grated parmesan cheese.

How to Make the Best Crumb Topped Four Cheese Tomato Pie Recipe

Tomatoes that are worth eating are the juiciest. That can spell disaster for a pie like this one, but is easily fixed beforehand.

• Prep the Tomatoes – Place the tomato slices in a single layer on doubled paper towels. Season with kosher salt then gently press another single sheet paper towel on top. Let sit for 15 minutes.
• Heat Oven and Prep the Crust – Preheat the oven to 375°F. Place the pie crust onto a baking sheet and prick the bottom with a fork. Par-bake for 6 minutes then lower the oven temperature to 350°F. (If using homemade or refrigerated, press crust into a pie dish.)
• Combine Shredded Cheese Blend – Mix together the shredded cheeses and divide into thirds.
• Assemble Pie – Sprinkle cheese mixture on the bottom of the crust, layer tomato slices slightly overlapping over the cheese. Season Season lightly with black pepper and spread with 1/2 of the garlic-herb cheese. Repeat layers.
• Make the Crumb Topping – Mix together the melted butter, panko breadcrumbs, Parmesan and garlic salt. Sprinkle on top.
• Oven – Bake per the cooking time in the recipe until the top is lightly golden brown and bubbly.
• Stand Time – Let stand, then slice and serve.

Kitchen Equipment to Make Tomato Pie with Boursin Cheese

• 9-inch pie pan.
• Sharp knife and chopping board.
• Cheese grater for freshly shredded cheese.
• Offset spatula for spreading the cheese.
• Measuring spoons.
• Small bowl to melt the butter for the crumb topping.

Recipe Variations, Tips and Substitutions

• Tomatoes – You should use a ripe, flavorful tomato for tomato pie. Heirloom tomatoes during the summer or Roma tomatoes work when heirloom tomatoes aren’t in season.
• Garlic-Herb Cheese – You can use Boursin cheese or Alouette cheese in this recipe.
• Shredded Cheese – The provolone cheese I use in this pie isn’t smoked. You can use smoked provolone, if that’s to your taste. You could also use Asiago cheese, sharp cheddar cheese, gruyere cheese, mozzarella cheese, swiss cheese or monterey jack cheese.
• Remove Excess Liquid From Tomato Slices – Place the tomato slices in a single layer on doubled paper towels. Sprinkle with kosher salt and gently press another paper towel on top. The juice releases from the tomato slices and the result is a pie that won’t break down and become watery.
• Lighter Options – For this tomato pie you can swap out lighter dairy products to lighten it up a bit. Low fat dairy works very well in this tomato pie. Light butter, 2% shredded cheese of your choice, and light garlic-herb Alouette cheese. Please note, lower fat cheese melts differently.
• Fresh Herbs – You can use fresh chives, basil, parsley, rosemary or tarragon.

Storage and Leftovers

• Leftovers – Store leftover Four Cheese Tomato Pie covered with foil or plastic wrap chilled in the refrigerator for up to 3 days.
• Reheating – You can reheat individual slices in the microwave or in a preheated 350°F oven with a piece of foil on top just until heated through.
• Freezer – You can freeze leftovers for up to 1 month. Thaw in the fridge, then reheat just before serving.

More Southern Pie Recipes to Make

On those days you’re in the mood for something different this savory pie is sure to hit the spot. For more tomato and savory pie recipes to make:

• Fresh Tomato Tart with Basil Pesto and Fontina Cheese is another variation for using summer tomatoes.
• Mashed Potato Topped Cottage Pie is rich and filling.
• Double Crust Chicken Pot Pie is comfort food 101.
• Mac and Cheese Pie with Plum Tomatoes is one more way to make macaroni and cheese.
• Steak and Potato Pie is a one dish meal.
• Individual Mini Chicken Pot Pies will be a hit with the kiddos.
• You can use my Flaky Pie Crust recipe for sweet or savory pies.
• Meat Pies Recipe from Food Network.

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Helpful Kitchen Items:

• Deep Dish Pie Pan
• Knives and Chopping Board
• Measuring Set
• Mixing Bowls