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:
Crumb Topped Four Cheese Tomato Pie
Servings: 8 pieces
Calories: 338kcal
Ingredients
- 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 or sea salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1 6.5 oz container garlic-herb cheese, softened (i.e. Alouette cheese or Boursin cheese)
- 1 Tbsp salted or unsalted butter melted
- 3 Tbsp panko breadcrumbs
- 1 Tbsp grated Parmesan cheese
- 1/4 tsp garlic salt OR granulated garlic
Instructions
- 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 on the shredded cheese. Season tomatoes lightly with black pepper then spread with 1/2 of the garlic-herb cheese.
- Repeat layers with shredded cheese, tomato slices, black pepper, and spread with garlic-herb cheese. Sprinkle with the final 1/3 of shredded cheese.
- Crumb Topping: In a small bowl mix together the melted butter, panko breadcrumbs, Parmesan cheese and garlic salt. Sprinkle on top.
- Bake for 40 minutes until lightly golden brown and bubbly around the edge. Let stand on the counter for 15-20 minutes before cutting.
- Slice and serve warm or at room temperature.
Notes
-
- Tomatoes – You should use a ripe, flavorful tomato for tomato pie. Heirloom tomatoes and vine-ripened tomatoes during the summer months 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.
Nutrition
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!
OMgoodness! I could have foundered on this. It is absolutely delicious! The only thing we did different was slice the tomatoes with salt sprinkled on a paper towel a few hours before making the pie. This helped to draw some of the liquid from the tomatoes so the pie wouldn’t be overly watery. It worked like a charm.
I’m happy you enjoyed this pie. It typically doesn’t take hours to follow the step of salting the tomato slices and letting them sit between paper towels. 15 minutes should be ample next time.
Will this recipe work crustless?
HI Teresa, I haven’t tested it. My thought is it wouldn’t do as well because it’s not like a quiche that has eggs to bind it together. If you try it, let us know how it goes.
Can you use roma tomatoes in this?
Sure, you can. It will take more tomatoes so you’ll have to experiment with the right amount.
I added Italian sausage and pepperoni and it was delicious!
What if my tomatoes are really ripe like squishy ? Should I get different ones?
TIA
Yes, if they’re past their prime they won’t work well.
This is my favorite tomato pie recipe. I am making this for company and was wondering if you had any suggestions for a good side dish?
Thank you so much! I often serve this as a side dish but it would be fabulous with a spinach salad.
Do you put the crust in a pie dish or leave it on the baking sheet?
If you’re using a homemade or refrigerated crust, press the crust into a pie dish it can’t be placed directly into a baking sheet.
This was a big hit in my house. My husband said it was his favorite tomato pie! Thank you so much
I’m so happy you all enjoyed it, thanks!
Wow! I’ve made this once, for company, 2 weeks ago and even my company went home with the recipe. I kept 2 pieces for myself and sent the rest home with them. My confession is this, it tastes fantastic the next day, cold. It’s like eating cold pizza.
I’m so happy you loved this, thank you!
This pie works out perfectly every single time I make it. The trick with the paper towels really does work, thanks for such a great tip and recipe.
Hi Melissa! This is delicious!! Our family really enjoyed it. I do have a question, though. ( I have “chemo-brain” and don’t always understand things! lol). In step 2 re: baking the pie crust. Does this mean bake for ONLY 6 minutes, remove and fill? Or does it mean bake the 6 minutes, turn the temp down and continue baking for the required time to fully bake a pie crust? My crust didn’t seem to be fully cooked so I just wondered. I love your recipes. I am not able to do much but I do try a new recipe every weekend and yours seem to be the ones I keep using!
Hi Beverly, I’m so happy you loved this! It does mean bake for 6 minutes but, it’s perfectly fine to bake it a bit longer, as it seems you may prefer it. Add 2-4 extra minutes, but don’t get carried away, as it will continue to bake after assembling with the tomatoes and cheese.
Hi Melissa,
Do I need to thaw a frozen pie crust before par-baking? I don’t use pie crusts often, thank you!
There’s no need to thaw the crust.
The taste is amazing:) I substituted Provolone cheese for Monterey Jack with Jalapeño.
The only question I have is the tomato skin. Can it be removed before baking ? I find I have to peel some of it after it is cooked, it is like thin lines. Am I doing something wrong with the tomatoes ? Cooking too long ? Thanks Melissa, I love all your recipes !!
Hi Karen, I’m so happy you enjoyed this pie we love it, too. It sounds as if the skin is separating from the tomato slices while it’s baking, and I’m not so sure that means anything is wrong. It’s likely just the nature of the baking process. That being said, I don’t recall having an issue with this myself. It may suit your taste more if you cut the slices thicker, maybe this wouldn’t happen quite as easily. Otherwise, it doesn’t mean anything is wrong.
I love tomato pie. If you put your tomatoes in boiling water for a minute, the skins will slid off. Then slice. Don’t cook them though. Leave them in long enough to loosen the skin.
It’s not necessary to blanch the tomatoes for this pie. In fact, it’s best to leave the skins intact.
Hi. I made this tonight and it was delicious. I had never heard of tomato pie before. So thank you! I did sub out the boursin for herb and garlic cream cheese only because they were out of boursin and that was the closest thing I could find. Very good. I only wish you had nutritional info for this. I keep track of my carbs in an app and am not sure how I’ll enter this one.
Made it today. Loved it. It is a unique comfort food recipe. Awesome thank you!
Thanks so much!
My skill level is currently at boiling eggs and I make a descent canned chili. But I will give this a try and get back to you.Sounds amazing.
You can do it!
I made this, and it was AMAZING. I did substitute the Boursin for an herbed goat cheese though, and found it to be an excellent addition/substitute. Thank you for this recipe! My husband loved it as well, and I have already shared it with a few friends!
Thanks so much!
Hi, Melissa! I subscribe to your website & I love your recipes! I make a similar version of this Tomato Pie, but yours sounds even better! I do not like the recipes using MAYO. My pie has lots o videlia onions, fresh basil, swiss cheese (or Gruyere)-shredded, and two eggs. I only make it during summer when tomatoes are in season. I can’t wait to try your version bc it doesn’t have mayo and I think the addition of Boursin would be wonderful! Thanks so much for sharing !!
Hi, thanks so much for stopping by for a visit. I hope you love it!
I LOVE your recipe and would not change a thing. LOL, I enjoy these budding chefs on your “apron string” ! Keep posting great recipes!!!!!
Thanks so much, you made my day!
Wonderful recipes, especially this one! Can this be made ahead and frozen?
Hi Pam, due to the tomatoes, I wouldn’t recommend freezing this pie. When thawing, it can become watery and the crust soggy.
Delicious! Making again to share with family.
Thanks so much!
Is there a recipe like this that you layer onions with the tomatoes and add cheese and bacon on the top?
I don’t have that recipe.
Adding sauteed onions sounds delicious…..and some basil. I want to try the original recipe first.
I made this, and it was amazing! I tried it with crumbled bacon on top and was great, too!
Bacon is always a good idea, I’m delighted you enjoyed this one, too.
What do you think about completely cooking ahead of time, refrigerating and reheating later?
I have made this a bunch and it is always a huge hit. I want to make it ahead of time because I won’t have much prep time for a visitor coming.
I think you could, just be careful to cool it down completely before covering and storing to avoid any excess moisture.
Have you tried making this ahead of time yet? I make food for my grandparents and I think this would be a hit but I would need to make ahead and then either give to them assembled for them to bake (so would be sitting uncooked for a few hours) or baked and then they’d reheat it but I don’t want to give them a big soggy mess.
If you want to make this in advance, you should bake and cool. Either reheat individual pieces in the microwave or, cover loosely with foil and reheat in a 325°F oven.
Does this pie freeze well?
I don’t freeze this pie since it starts with fresh tomatoes and could become soggy.
Iam making it today but gonna add some fresh basil