Can I use canned tomatoes for tomato pie?

Fresh tomatoes are ideal for this recipe, but if you're in a pinch, canned whole tomatoes can be used. Be sure to drain and pat them dry thoroughly to avoid a soggy crust.

What are the four cheeses used in this recipe?

The recipe uses shredded mozzarella, shredded provolone, garlic herb soft cheese like Boursin or Alouette, and grated Parmesan for the crumb topping.

How do I keep my tomato pie from getting soggy?

To prevent sogginess, blot sliced tomatoes with paper towels to remove excess moisture, pre-bake the crust, and layer cheese before the tomatoes to form a barrier.

Can I make this pie ahead of time?

Yes, you can prepare the pie a few hours ahead and refrigerate it before baking. For best results, bake fresh before serving to maintain the crisp crust and creamy texture.

Crumb Topped Four Cheese Tomato Pie – 4 Cheeses, Ultimate Comfort

Description

This Crumb Topped Four Cheese Tomato Pie combines vine-ripened tomatoes with mozzarella, provolone, herbed cheese, and parmesan. It’s the perfect savory bake for brunch, lunch, or dinner.

Ingredients

Scale

1 9-inch deep dish pie crust

4 medium vine-ripened tomatoes, sliced

1/2 tsp kosher salt

Black pepper to taste

1 cup shredded mozzarella

1 cup shredded provolone

6.5 oz garlic-herb cheese (Boursin or Alouette)

1 Tbsp butter, melted

3 Tbsp panko breadcrumbs

1 Tbsp grated Parmesan

1/4 tsp garlic salt

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Instructions

1. Preheat oven to 375°F and par-bake crust for 6 minutes. Lower oven to 350°F.

2. Lay tomato slices on paper towels, sprinkle with salt, and blot. Let rest 15 mins.

3. Mix shredded cheeses and divide into thirds.

4. Sprinkle 1/3 cheese mix on crust, layer half tomatoes, season with pepper.

5. Add dollops of half the garlic-herb cheese.

6. Repeat layers: cheese, tomatoes, pepper, garlic-herb cheese, then top with remaining shredded cheese.

7. Combine melted butter, panko, Parmesan, and garlic salt. Sprinkle over pie.

8. Bake 40 mins until golden and bubbly. Let sit 15–20 minutes before serving.

Notes

Use fresh, firm tomatoes and blot well to avoid sogginess.

Store leftovers in the fridge for up to 2 days.

Reheat in oven or microwave individual slices for best results.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Main Course, Side Dish, Brunch
Method: Baked
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 338
Sugar: 1g
Sodium: 712mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 17g
Fiber: 1g
Protein: 11g
Cholesterol: 46mg