Crumb Topped Four Cheese Tomato Pie

Course Appetizer, Breakfast, Main Course, Side Dish

Cuisine American, Southern

Keyword crumb-topped-four-cheese-tomato-pie, tomato-pie-with-boursin-cheese

Prep Time 20

Cook Time 46

Resting time 20

Total Time 1 26

Servings 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 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

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.

- 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.