Hurry and make this savory tomato pie while you still have fresh tomatoes around this season…

We've been enjoying the tomatoes on our deck this summer, the little cherry-sized orange ones “Sungolds” are like candy, not kidding. We're definitely growing more of those plants next year. We've been filling in with tomatoes from our CSA and making salsa, salads, slicing them for burgers or sub sandwiches, throwing them in pasta, or just popping them into our mouths. (What's your favorite tomato recipe?)

There are SO many versions of a savory tomato pie out there, but many of them take too much time and have too many steps, I'm all about simple and fast real foods around here, as much as possible anyway. So I pulled a few recipes together and came up with my own, Kent and the kids all loved it. (And don't let the homemade crust scare you, it's actually super easy!) Try this one and let me know what you think!

OR make the mini tomato cups below if you'd rather, those are great too!

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Savory Tomato Pie

The ingredients below don't have to be exact, this is a forgiving recipe so if you have more or less of anything, or different cheeses on-hand, it'll still turn out delicious!

Servings: 1 pie

Author: Kelly the Kitchen Kop

Ingredients

Crust:

1 1/4 cups all-purpose flour I use part einkorn flour for extra nutrition and part organic all-purpose flour
2 1/2 teaspoons organic cane sugar or palm sugar
1/2 teaspoon sea salt
6 Tablespoons cold butter cut into small pieces
2 Tablespoons plus 1 teaspoon ice-cold water
1/2 teaspoon vinegar I just used ACV

Filling:

About 4 cloves or more of crushed fresh garlic (if you don't have it or you're in a hurry, just add more garlic powder to the cheese mixture)
About 4 tomatoes more or less depending on what you have, different types or sizes are fine
Sea salt for sprinkling over tomatoes
Small handful of basil with stems removed
Small handful of parsley if you have it dried parsley is okay too
Half teaspoon or so of thyme optional
1 large onion optional
4 ounces softened cream cheese
1/2 cup mayo homemade mayo or this store-bought kind with no nasty veg oils
1 cup shredded mozzarella cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup parmesan cheese
Sea salt and pepper
You could also add some of these low-oxalate greens for extra nutrition! I slip this into all sorts of things.

Instructions

Prepare the tomatoes:

Cut in half and scoop most of the watery insides and seeds out. Cut into bite-sized pieces then set in a colander in the sink, sprinkle salt all over them. Let set for 10 minutes or so, then transfer onto paper towels to dry. Get as much moisture from them as you can so your pie won't be soggy, then leave them on paper towels in a single layer while you make the rest...

Make the crust:

Butter a pie plate and preheat the oven to 400*.
Add flour, sugar, and salt into a food processor and blend for a few seconds, then add the cold butter a little at a time. Continue processing until the mixture is crumbly, a couple of minutes. With the food processor still running, add water and vinegar just until well combined. Turn the dough into your buttered pie plate and press it evenly over the bottom and up the sides. Poke it all over with a fork to prevent air bubbles. Bake until lightly golden, about 25-30 minutes. Remove from the oven and lower the temp to 375*.

Make the filling:

This onion part is optional because it takes more time (I skipped it), but gives extra flavor: caramelize one sliced onion in 2 Tablespoons butter in a frying pan until golden. Set aside.
Mix cream cheese, mayo, mozzarella, onion powder and thyme together. Set aside.
First the crushed garlic goes all over the bottom of the baked pie crust. Next layer on however many tomatoes you have. (Reserve a few for the top if you want so it's prettier, but I forgot to do this.) Add the optional onions. Place the basil and parsley on the tomatoes and salt and pepper all over. Spoon the cheese mixture on the top and spread around. Place the reserved tomatoes around the top if you saved some. Sprinkle on the Parmesan. Bake 30 minutes or until golden. If the edges of the crust start to get too brown, throw one of these on, I love that thing!

Notes

Recipe option:

For the filling you could omit the garlic, basil, & parsley and instead just substitute some of this pesto and either dollop it on top of the other fillings, or stir it into the mayo mixture. This is also quite yummy!

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Mini Tomato Pie Cups

This is another version of tomato pie that is baked in mini pastry puffs, yum! (Thanks to my sister Terri for telling me about this version!)

Servings: 40 mini tomato cups

Ingredients

Filling:

8 ounces organic cream cheese, softened
1 cup shredded mozzarella
1 cup shredded cheddar
1/2 cup shredded parmesan (or just use any combination of cheeses that you have on-hand)
3/4 teaspoon sea salt
1/2 teaspoon pepper
1 Tablespoon garlic powder (or more to taste)
1 Tablespoon onion powder
1/3 cup homemade mayo easy recipe is here with a video, or finally there's a good one you can buy with no seed oils!
1/3 cup sour cream
1/3 cup diced cooked bacon
2 cups diced tomatoes (If you're using big ones, try to get most of the liquid out of them before dicing)

Mini pastry cups:

1 package (2 sheets) Trader Joe's puff pastry sheets (See recipe notes!)
1 egg beaten with a fork

Instructions

Filling:

Mix everything but the bacon and tomatoes together, I used a stick blender.
Stir in the bacon and tomatoes.

Mini pastry cups:

Preheat the oven to 400*.
Cut each pastry sheet into 20 equal pieces. They'll be rectangular, so for a few I cut off the end to make them into squares, pressed the squares into an ungreased mini muffin pan, and use the piece you cut off to build up the sides where it doesn't reach the top. Or if you're in a hurry, just press the rectangular piece in there and it'll be fine.
Brush the beaten egg over the top of the pastry cups.
Pre-bake for 6 minutes.

Last steps:

Fill the cups with the tomato filling. (If you have some left, it's good heated up as a dip with organic tortilla chips, I found some without seed oils!)
Bake 11 minutes or so until middle is hot and edges are a bit golden brown. (My sister uses her air fryer.)
Let cool a bit before biting in because the filling with be HOT. Enjoy!

Notes

About the puff pastry sheets:

I've checked the labels on ALL the other brands that I could find and they all have seed oils (canola, soybean, etc.), preservatives, high fructose corn syrup, TBHQ, and other nasties.

Trader Joe's ONLY has: "wheat flour, water, butter, salt, vinegar."!

The only problem is that my store only carries it around Christmas and maybe other holidays, so I buy a few at a time and keep in my freezer.

About the serving size of 40 mini cups:

This amount was perfect for our family of 6, but you could easily cut this in half.

If you like this savory tomato pie, here's more you might like:

The BEST fresh homemade salsa recipe — a dance party in your mouth!

Our favorite FAST healthy meal: homemade “ketchup” soup — that's what we used to call it and the kids cheered, lol. Now we just called it plain old tomato soup with grilled cheese to dip in it. It's my favorite meal for when it's 5:00 pm and Kent is on his way home and I have NO idea what's for dinner. (BTW, my other favorite meal for when that happens is tuna melts! We MAY have just had both of these recently…)

Fresh Basil Pesto with Tomatoes for Caprese salad, Bruschetta, and more!

Tasty gazpacho that you can't mess up! I love this FRESH tasting soup that you serve cold, best with a dollop of sour cream on top with salt and pepper.