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Crumb Topped Four Cheese Tomato Pie

This awesome Crumb Topped Four Cheese Tomato Pie is a celebration of vine ripened tomatoes. Juicy tomato slices are baked together with mozzarella, provolone, creamy and garlic-herb flavored cheese.  The top is sprinkled with a Parmesan-panko crumb topping and it’s all baked until the crust is golden.  It’s easy enough for a weeknight but perfect for a special occasion, too.

Crumb Topped Four-Cheese Tomato Pie

Easy Crumb Topped Four Cheese Tomato Pie Recipe

While I love making tomato pie in particular during the summer months, thanks to my local Costco I’ve been able to expand my love of this pie into off season months as well. This past week, vine ripened tomatoes were not only available but on sale too, so I had to bring some home with me. I’ve made many tomato pies and tarts over the years but haven’t always been happy with the results. My frustration lead to the need develop my own recipes and I think I’ve figured out the secret to success. By the way, insider tip,  I’ve got an amazing variation in my cookbook.

Crumb Topped Four-Cheese Tomato Pie

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.

  • Ingredients you’ll need to make homemade Crumb Topped Four Cheese Tomato Pie: One 9 inch deep dish pie shells, vine ripened tomatoes, kosher salt and black pepper, Alouette or Boursin garlic and herb cheese, shredded mozzarella cheese and shredded provolone cheese, melted butter, panko breadcrumbs and grated parmesan cheese.
  • Kitchen gadgets you’ll need: A sharp knife and cutting board, an offset spatula, measuring spoons, a small bowl to melt the butter and a cheese grater.
  • 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.
  • The provolone cheese I use in this pie isn’t smoked. You can use smoked if that’s to your taste. You could also use Asiago cheese.
  • For this tomato pie you can swap out lighter dairy products to lighten it up a bit.
  • Store leftover Crumb Topped Four Cheese Tomato Pie chilled in the refrigerator for up to 2 days. Reheat in single servings in the microwave.



More Southern Style 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:

Slice of tomato pie on a plate

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Crumb Topped Four-Cheese Tomato Pie
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4.94 from 16 votes

Crumb Topped Four Cheese Tomato Pie

Prep Time20 minutes
Cook Time46 minutes
Resting time20 minutes
Total Time1 hour 26 minutes
Course: Appetizer, Breakfast, brunch, Main Course, Side Dish
Cuisine: American
Keyword: crumb-topped-four-cheese-tomato-pie
Servings: 8 pieces
Calories: 338kcal
Author: Melissa Sperka


  • 1 9 inch deep dish pie crust refrigerated, frozen or homemade
  • 16 1/4 inch thick slices vine ripened tomatoes (About 4 medium size tomatoes)
  • 1/2 tsp kosher salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • 1 6.5 oz garlic-herb cheese, softened (i.e. Alouette or Boursin)
  • 1 Tbsp butter melted
  • 3 Tbsp panko breadcrumbs
  • 1 Tbsp grated Parmesan cheese
  • 1/4 tsp garlic salt


  • 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.
  • 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.)
  • Mix together the shredded cheeses and divide into thirds. Sprinkle 1/3 on the bottom of the par-baked crust.
  • Layer 1/2 of the tomato slices slightly overlapping over the cheese. Season lightly with black pepper and spread with 1/2 of the garlic-herb cheese.
  • Repeat with shredded cheese, tomato slices, black pepper, and spread with garlic-herb cheese. Sprinkle with the final 1/3 of shredded cheese.
  • In a small bowl, mix together the melted butter, panko breadcrumbs, Parmesan and garlic salt. Sprinkle on top.
  • Bake for 40 minutes until golden and bubbly. Rest on the counter for at least 20 minutes before cutting.
  • Serve warm or at room temperature,


Low fat dairy works very well in this tomato pie. Light butter, 2% shredded cheese and light garlic-herb Alouette cheese.


Serving: 1piece | Calories: 338kcal | Carbohydrates: 17g | Protein: 11g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 712mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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