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Savory Heirloom Tomato Pie Recipe Easy Homemade Pesto Gruyere Delight

heirloom tomato pie - featured image
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A savory heirloom tomato pie featuring fresh homemade basil pesto and melty Gruyère cheese, perfect for summer gatherings with a flaky crust and balanced flavors.

Ingredients

Scale
  • 1 pre-made or homemade 9-inch pie crust (store-bought recommended for flaky texture)
  • 3 cups thinly sliced heirloom tomatoes (mix of colors and sizes)
  • 1 cup shredded Gruyère cheese (Swiss or Emmental can substitute)
  • ½ cup homemade or good-quality store-bought basil pesto
  • ¼ cup mayonnaise
  • A handful of fresh basil leaves, roughly chopped
  • 1 clove garlic, minced
  • 2 tablespoons breadcrumbs
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Let store-bought crust sit out for 10 minutes to soften. Fit crust into 9-inch pie dish, press gently into edges, and prick bottom with fork. Bake for 8-10 minutes until lightly golden. Remove and let cool slightly.
  2. Thinly slice heirloom tomatoes about ¼ inch thick. Lay on paper towel-lined tray, sprinkle lightly with salt, and let sit for 15 minutes to draw out moisture.
  3. In a medium bowl, combine mayonnaise, minced garlic, and basil pesto. Stir in half of the shredded Gruyère cheese. Season with black pepper.
  4. Sprinkle breadcrumbs evenly over bottom of pre-baked crust. Layer half of the sliced tomatoes in a single layer. Spread half of the pesto-mayo mixture over tomatoes. Repeat with remaining tomatoes and pesto mixture. Top with remaining Gruyère cheese evenly.
  5. Bake pie on middle rack for 35-40 minutes until cheese is bubbly and golden and tomatoes are tender but not collapsing.
  6. Let pie cool for 10-15 minutes before slicing. Scatter chopped fresh basil on top and drizzle with olive oil before serving.

Notes

Salting the tomatoes ahead of time and sprinkling breadcrumbs on the crust before layering prevents sogginess. Pre-baking the crust is essential for a crisp bottom. Tent crust edges with foil if browning too quickly. Let pie rest before slicing for clean cuts. Leftovers reheat best in oven to keep crust crisp.

Nutrition

Keywords: heirloom tomato pie, tomato pie recipe, basil pesto, Gruyère cheese, summer pie, savory pie, easy tomato pie, homemade pesto, flaky pie crust

Find it online: https://juliamadeit.com/savory-heirloom-tomato-pie-recipe-easy-homemade-pesto-gruyere-delight/