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Crumb Topped Four-Cheese Tomato Pie

Crumb Topped Four Cheese Tomato Pie

Course Appetizer, Breakfast, brunch, Main Course, Side Dish
Cuisine American
Keyword crumb-topped-four-cheese-tomato-pie
Prep Time 20 minutes
Cook Time 46 minutes
Resting time 20 minutes
Total Time 1 hour 26 minutes
Servings 8 pieces
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.
  • 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.