Tomato and Roasted Garlic Pie

Tomato and Roasted Garlic Pie

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If you haven’t used Taleggio before, now is the perfect time to try it. Don’t be put off by the smell; this cheese has a very mild flavor and is an ideal complement to fresh tomatoes.


  • 2½ pounds mixed heirloom tomatoes, cored, sliced ¼-inch thick
  • ¾ teaspoon kosher salt, divided, plus more
  • ¼ teaspoon freshly ground black pepper, plus more
  • ½ cup (1 stick) unsalted butter
  • 9 ounces Stoned Wheat Thins or other whole grain crackers
  • 10 ounces Taleggio cheese, rind removed, coarsely grated (about 1½ cups)
  • 2½ ounces finely crumbled Parmesan (about ½ cup)
  • 1 tablespoon chopped thyme, plus ½ teaspoon leaves
  • 1 small shallot, thinly sliced

Special Equipment

  • A 9-inch-diameter springform pan

Recipe Preparation

  • Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.

  • Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5–8 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.

  • Reduce oven temperature to 375°. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand.Transfer to springform pan. Using a flat-sided measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until fragrant and edge is just starting to take on color, 8–10 minutes. Transfer pan to a wire rack and let crust cool.

  • Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don’t press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot, then scatter thyme leaves over.

  • Bake pie until filling bubbles vigorously and crust is browned, 60–75 minutes. Let cool 1 hour before serving.

  • Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill (it’s really good cold).

Reviews SectionSo tasty! I substituted Vans GF roasted veggie crackers and Good Thins GF garden veggie crackers. with excellent results- surprisingly so. Also could not find Telaggio cheese so I used Brie and it was delicious. Definitely making again before tomato season ends.Heather KorsuChepachet RI08/12/20My sister has made this recipe twice and I want to make it as well, but need a gluten free option for the crackers. Any suggestions please?exfirebabeTelluride, CO08/10/20What. A. Mess. Agree with other negative reviews, this recipe needs adjustment. Not enough eggs in the crust, it will not stay together and cracked in the first baking. Tomatoes need to be sliced MUCH thicker, they turned to mush. Took a long time for a very disappointing result.AnonymousMechanicsville, VA08/07/20Wow - quite surprised to see all the negative reviews! My whole family LOVED this recipe for a delicious summer meatless "pizza". Followed the recipe exactly except I did shred the parm. Shredding the teleggio was a bit messy since it's a semi-soft cheese, so maybe next time I'll just finely cube it. For those saying the crust was too thick, they must not have really compacted it into the bottom and up the sides. I had probably about 1/8" thickness all around. Yes, the tomatoes being roasted really decimates them, but it brings out their sweet side. The thyme is pronounced, but we love fresh thyme and it really stands up to the sweetness of the tomatoes and pungent cheese. Big flavors all around! We served with a simple green salad. Room temperature an hour after baking was great. Leftovers the next day, though with a much softer crust, were fantastic just heated enough to shake off the chill from the refrigerator. The only downside was baking in a springform pan. Maybe it's just me, but those things hate me - everything sticks and there really isn't a need for it. Next time I'll use a deep-dish pie plate. And yes, there will definitely be a next time!Crust was way too thick and not tasty at all. I subbed ricotta for talleggio, didn't use thyme. Tomatoes were tasty. Wish it had a more typical yeast base, (or at least thinner crumb-based). Unfortunately far too much work for too little reward -- and as other commenters have said, should not have been included in a 'simple' summer recipe feature.AnonymousBrooklyn08/04/20I followed the directions, used fresh thyme and overall I believe this recipe needs revision. I have made countless BA dishes following the recipes but this one is no bueno. I used Red Oval Farms Stoned Wheat Thins, blitzed them in the food processor and added the other ingredients as directed. I personally do not think there is enough butter/egg binder to hold the crust together as the crumbs are heavy. The cheese/mayo concoction when melted was tasty but the cheese used could have been a different kind, maybe with a better spreadable consistency like a herbed boursin or marscapone? I did use a micrograter on the parm instead of using “finely crumbled parm” & six cloves of garlic is a lot for a 9” pie. I ate a few slices but after seeing the tiny built up pie crust sides crumble, I tossed it out.This is a fantastic recipe. This is not a weekday recipe, it took 2 hours prep, 1 hour cooking and it's supposed to cool for 1 hour (4 hours total) so if you want to have this by dinner time I'd start no later than 2 p.m. or better yet, make it at lunch time and then let it sit. I used Carr's Whole Wheat crackers which are pretty dense, next time I'd try another brand. I didn't use all of the butter as it seemed like too much.ginahemmings6613Denver, CO08/03/20I haven even eaten this yet, but it’s in the oven. I wish I had read reviews prior to making. Pre roasting tomatoes turns them to mush, not pretty individual slices. I made my own mods because I didn’t want to use mayo, but already have doubts. Feel like I might have wasted my tomatoes on this one.AnonymousAlexandria VA08/02/20This was under Simple Summer Recipes in the magazine and was anything but. Took hours to make. I took the advice of reviewers - made the crust thinner and cut the cheese mixture & thyme way down. It was fine. The crust wasn’t crispy at all. Wouldn’t go through this effort again.AnonymousSan Francisco, CA 07/31/20I was really disappointed, given how much work it took to make this. The crust was way too rich and thick. It overpowered the tomatoes. I agree that there were mistakes in the recipe. In fact, the title is wrong. The tomatoes are roasted--not the garlic. I do also agree that with a LOT of improvements, it could end up being a pretty dish and tasty, too. But we honestly threw half of it away.bethesmondVermont07/27/20While the flavors are wonderful, the crust was too thick and took away from the flavors. I agree with other reviews to lighten on the cheese and definitely not so much thyme. This could be a good recipe if reworked.AnonymousSeattle WA07/20/20Excellent! I think the key to success is to use a variety of in-season tomatoes. I made two pies for a baby shower and received numerous compliments. Notable is that there were a lot of very delicious homemade dishes at this shower. Because I found the stone wheat thins crust a bit "thick" with a 'trial' version of the recipe, I made one pie as directed and one with a different crust (6 oz white bread pulsed in food processor with 3 T unsalted melted butter and 1 oz. asiago - and didn't pre-cook it). I preferred the substituted crust; others were fine with either crust. When tomato season arrives next summer, I will definitely be making this again. Perfect blend of flavors.AnonymousNew London, PA11/10/19Awesome pie! Making it again tomorrow night for dinner... I think there is possibly a mistake in the recipe regarding the cheese? I believe the Taleggio should be crumbled and the Parmesan should be grated. It makes more sense that way--and Parmesan has a rind.To cut through the richness of the pie, I served it with just some mixed greens and a citrusy vinaigrette. It was perfect.AnonymousMontreal, Canada07/22/19This was so rich and delicious. Maybe too rich. Next time I would only put butter in the crust (not on top of the pie), cut down the cheese by 50%, double the tomatoes, and roast the tomatoes for about half the time. I love me some pungent cheese, but this overpowered the tomatoes. Definitely cheese-forward; I was looking for a little more fresh tomato flavor and by the time the pie cooked, the tomatoes were more like sundried. Crust was awesome. Will use it again for future pies.joannelkeChesapeake, Virginia07/01/19I made two of these, one for dinner and one for a beach party the next day. I have to agree with the other reviews that the cheese was a little too rich and the thyme was a touch over powering. However, really excited to have an easy go-to crust for future tomato pies. If anyone has other cheese recommendations, I'd love to hear!AnonymousNewport Beach09/02/18Has anyone tried this with Asagio cheeseEast Chatham, New York08/27/18This was good, and my guests certainly liked it, but I wanted something more impressive for so much time and effort. And I defy anyone to actually grate the taleggio - not possible!This was amazing, I've already made it twice. I used 2x the tomatoes because they significantly reduced in size when cooked and subbed Simple Mills almond flour crackers instead of wheat thins. It was absolutely delicious. I planned to take it to a party but my bf ate half in one sitting! Definitely a keeper.AnonymousWashington DC08/10/18Couldn't wait to make this! The crust is so easy and totally delicious, though I'd add in the instructions to docking the bottom quite generously to prevent puffing while baking. The cheese was new to me, but easily found at Whole Foods. I heeded the instructions and ignored the strong aroma but I will say the end result was extremely rich and I immediately wished I'd used something slightly less pungent, maybe a fontina or gruyere? Course, that was when we ate it chilled as instructed. For fun, the next day I tried it warmed (not too much, it would have been a puddle) and thought it was 100% better. The flavor of the cheese didn't overpower the tomatoes. The pie is gorgeous and impressive to take to a party or serve at a brunch or summer gathering, I'll do it again and serve warm or at room temp! Nice to know it holds up so well in the fridge for making ahead.I have a question ...interesting recipe …. but is the thyme used - fresh or dried?

Oven-Roasted Tomato Tart

Preheat the oven to 350°. Toss the tomatoes with the olive oil and thyme season with salt and pepper. Spread the tomatoes, cut side down, on a rimmed baking sheet. Roast for 35 minutes. Pull off the tomato skins. Turn the tomatoes cut side up, top with the garlic and roast for 35 minutes longer, or until slightly dried and the garlic is golden. Let the tomatoes cool, then blot dry with paper towels. Leave the oven on.

Meanwhile, in a food processor, combine 1 cup of flour with a pinch of salt. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and pulse just until a dough forms. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.

On a lightly floured surface, roll out the dough to an 11 1/2-inch round about 1/8 inch thick fit it into a 9 1/2-inch tart pan with a removable bottom. Fold in the overhang to reinforce the sides. Trim off any excess dough. Chill the tart shell.

Line the tart shell with foil and fill with pie weights. Bake the tart shell for 35 minutes, or until just set. Carefully remove the foil and weights and bake for 5 minutes longer, or until golden.

Mix the crème fraîche and mustard and spread over the tart shell. Sprinkle the cheese on top. Arrange the tomatoes in the shell in 2 layers, cut side up, seasoning between the layers. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown. Serve hot or at room temperature.

Roasted Tomato, Parmesan and Garlic Pie with a Paleo Crust

Omggg this pie, guys. Best use of tomatoes. Ever. This pie is summer cheesy perfection: sweet and savory, decadent yet light. Downright delicious. We’re adding it to our recipe rotation, for sure! Plus with a paleo (grain free + dairy free) crust, it’s a bit more healthful than a normal crust, so it’s totally acceptable to eat it at any and all meals, multiple days in a row.

Check out these cheese bubbles.

YUM. I like tomatoes, but I LOVE roasted and sun=dried tomatoes. If you’re like me and appreciate that more concentrated flavor then you’ll love this pie! It’s packed with 2.5 pounds of tomatoes – make sure you get good ones! And a whole lot of Parmesan, garlic and herbs to complement the tomatoes. And of course the secret ingredient to the creaminess – mayo!! The combination of mayo, cheese and herbs is what made it feel more like a French tart to me. I saw the recipe and just knew the flavors would meld perfectly. I had to make it ASAP.

I followed this Bon Appetit recipe for the pie with a few modifications:

+ Made my own grain free crust with Earth Balance (recipe below, adapted slightly from Paleo Running Mama)
+ Only had garlic powder, so I substituted that (but I do recommend actual garlic!!)
+ Used only Parmesan cheese
+ Subbed vegan mayo for regular mayo since that’s what I had on hand

I’m *sure* the Wheat Thin crust would be amazing, but I wanted to use ingredients I already had. Plus, paleo crusts tend to be a bit more crumbly and filling because of the use of nut flours. We’re all about them lately!

This pie takes some time, but it’s totally worth it. Start with good tomatoes. I used a bunch of different heirloom ones from the Arlington farmer’s market, including a big yellow one (which tend to be sweeter).

While they’re roasting you can make your crust, or use whichever one you have on hand (I do like some pre-made ones!!).

After your tomatoes are roasted and your crust is pre-baked a bit, layer in the tomatoes and filling (this is just the first two layers!):

After you do all four layers (cheese mix- tomatoes – cheese mix – tomatoes) and add the shallots on top, it may look a little dry, like how can this bubble up? FEAR NOT IT WILL.

One hour later…magic will ensue. Trust me! Let it cool for about an hour and then dig right in. The pie will keep in the fridge for a few days, if it lasts that long.

Herbed tomato and roasted garlic tart

I had a friend in town this week and just when we were at the point in the conversation when we’d usually pick a place to meet for lunch, something terrible happened. Caught up in a moment where I forgot that I am me and not, say, Ina Garten, I suggested he come over and I’d make lunch for us instead. I realized I’d lost my ever-loving mind. Sure, I’d like to be the kind of person who makes “just lunch, nothing fancy!” for friends on a whim but I am not. I don’t really do “whim” cooking, as a website with nearly 918 intricately detailed recipes in its archives might evidence. Plus, I had so many recipes I was overdue to test out — a lemonade, a salad, a tart and I’d been promising my son I’d make chocolate pudding for weeks, not to mention the daily grind of breakfast, lunchbox and dinner — that I felt like I had no time to cook anything extra.

And then, thank goodness, I realized how ridiculous that was. What could be more delicious for lunch than a salad, a tart, lemonade and chocolate pudding that I’d made enough of to ensure the kid wouldn’t be left out? What, you say? It might be a flop? My friend might push his food around his plate, hoping I wouldn’t notice or, worse, eat something he hated so not to hurt my feelings? Guys, I am 38 years old, by any standards (unfortunately, most days) a grown-up, and I decided that it was time, once and for all, to boldly embrace Julia Child’s best cooking rule: never apologize.

I don’t believe in twisting yourself into knots of excuses and explanations over the food you make… Usually one’s cooking is better than one thinks it is. And if the food is vile, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes. (My Life in France)

It turns out, not apologizing is amazingly freeing. If you go into the kitchen knowing that you have no intentions of showing anything more than a shruggie over what comes out, you might just cook. And so I made that tomato tart I’d been thinking about for a while — a mash-up between this pretty thing from Saveur and this one I saw on TV many years ago with a mashed roasted garlic base. And of course, while I was quietly worried about how it turned out, I also suspected that really, truly, how bad can mashed roasted garlic, parmesan cheese, blistered cherry tomatoes, capers, olive oil, chives, parsley and oregano baked onto a buttery puffed pastry base taste?

Spoiler: not bad at all. Kind of amazing, actually. So good that the first thing I did after lunch was go back to the market to buy stuff to make it again because, la la la, tomato season isn’t over yet so let’s make the most of it. I declare this a Pumpkin Spice-Free Zone, at least until the last week of September. Deal?

Herbed Tomato and Roasted Garlic Tart
Adapted from Saveur

At the beginning of tomato season, they’re so precious to me, anything more than a few flakes of sea salt on top of a fresh slice seems disrespectful. As the season goes on, however, I begin adding ingredients and near the end, it gets to a point where they’re downright busy, as they are here, with garlic, capers, olive oil, pepper flakes and three herbs. I have no regrets. This is a wonderful lunch or dinner tart with a salad and/or soup on the side. The steps will feel a little fussy — par- and then pre-baking the crust, pre-broiling the tomatoes — but try to resist skipping steps. None are particularly hard and the result is the rare unsoggy and deeply flavored tomato tart, the kind I’ll be missing all winter.

Serves 6 (lunch-sized portion) to 8 (appetizer-sized portion). You could double this recipe and bake it in a 13″x18″ rimmed pan.

1 small head garlic
2 tablespoons olive oil, plus an extra drizzle for the garlic
1 9″x13″ sheet frozen puffed pastry*, thawed in fridge for several hours
1/3 cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper or red pepper flakes, to taste
1 tablespoon capers, drained and rinsed, if salted (or 1 to 2 anchovies, finely chopped)
1 1/2 pounds (about 4 cups) small cherry or grape tomatoes, the sweetest you can find
2 tablespoons finely chopped flat-leaf parsley
1 tablespoons finely chopped fresh chives
1 tablespoons finely chopped fresh oregano

Roast garlic: Heat oven to 350°F. Cut head of garlic in half crosswise drizzle cut ends with a few drops of olive oil, then wrap in tightly foil and bake, directly on oven rack, for 45 minutes, until garlic cloves are completely soft. Set aside. [Note: Heads of garlic can also be roasted whole, but I find it easier to remove the cloves without getting any stuck in the skin when it’s halved. Garlic can be roasted up to two days in advance just keep in the fridge until needed. It will smell exactly like a toasted everything bagel.]

Prepare crust: Increase oven temperature to 375°F. 9″x13″-inch baking sheet (or quarter-sheet pan) with parchment paper. Fit pastry sheet into pan, pressing it against the bottom and sides. Trim pastry hanging over sides of pan, if there is any. Prick bottom of pastry all over with a fork. Lay parchment paper over crust and fill with pie weights, which can be storebought, or you can use dried beans, rice or even pennies. Bake until edges of tart are golden, 25 minutes. Carefully remove weights and parchment. If any parts have bubbled up, poke them with a knife point and they should deflate.

Squeeze roasted garlic cloves out into a bowl and mash with a fork until smooth. Spread over baked par-baked crust with a knife, as if you were buttering bread. Sprinkle with Parmesan, salt and pepper. Return to oven bake until tart shell is golden all over, 12 to 15 minutes. Set aside on a cooling rack.

Heat broiler. In a large bowl, mix tomatoes, capers, olive oil, salt and pepper. Transfer to a baking sheet and broil, shaking pan once or twice, until tomatoes are blistered and have begun to release their juices, 12 to 14 minutes. This may seem a pesky step but getting the juiciness out of the tomatoes will keep the tart crust from getting soggy.

Increase oven heat to 425°F. Use a slotted spoon to transfer the tomato mixture to the prepared tart shell distribute tomatoes evenly, in one layer. Sprinkle with the three herbs. Return the tart to the oven and bake it until hot, about 15 minutes. Let cool slightly before cutting into it.

Tart can be served hot or closer to room temperature. Store leftovers in fridge. Reheat in 325°F oven for 5 to 10 minutes.

* My favorite frozen puffed pastry is DuFour — definitely not cheap, but absolutely delicious, made only with butter, flour, salt and a little lemon juice. 1 14-ounce package unfolds to just about 9″x13″, which means I just pressed/stretched it a tiny bit with my fingertips to fit it in the pan — no rolling required (yay). You can also reuse the parchment it comes wrapped into line your crust as you par-bake it.

Roasted Tomato and Garlic Pasta

I spend a good amount of time in everybody’s way in the produce section at the grocery store. I’m known to stand and stare for a few too many minutes at the piles of gorgeous fresh tomatoes and heaps of garlic heads. I can feel everyone buzzing around me, mostly annoyed, reaching across me for a ripe avocado or an extra full basket of cherry tomatoes. It’s ok and… I’m sorry. It’s just that I’m waiting for the tomatoes to tell me what to do with them. the answer is usually (and most successfully) ROAST! Even in summer. Tomatoes are bossy and they know what they (and I) like. Thank you summer time vines! These tomatoes are gorgeous. Tremendous, really. I slice most in half, large and small, and place them cut side up on a rimmed roasting pan. Cut side up ensures that all the juicy tomato goodness stays in the tomato and doesn’t completely bleed onto the pan. Salt and pepper, generously. Olive oil, generously. Heat, high.

While the oven is ablaze, I wrap whole cloves of garlic, drizzled in olive oil, in parchment paper and roast until butter-soft and spreadable.

Now it’s just time to boil the pasta, pick the fresh basil, and grate the salty cheese!

The making of a good bowl of pasta is mostly instinct. The measurements need not be exact. Add olive oil, roasted tomatoes, even a squeeze of lemon as your taste dictates. Don’t let anyone be the boss of your pasta bowl.

Recipe Summary

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1 (29 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 ½ teaspoons salt
  • 1 teaspoon dried oregano
  • 1 (12 ounce) package lasagna noodles
  • 12 ounces cottage cheese
  • ½ cup grated Parmesan cheese
  • 16 ounces shredded mozzarella cheese

In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

Reviews ( 20 )

Used our garden cherry tomatoes. Nice, easy, simple ingredients. I did add half a chopped onion - pan roasted for 4 minutes, then added the tomatoes for 6 and then the garlic for the last 6. Perfect. Would make again.

9/11 would char crispy black garlic in my oven again. I spent more time running back and forth between smoke detectors than actually cooking. I should not be trusted to do things like this.

This was delicious, pretty on the plate, and full of good flavors. And finally, a CL recipe that uses enough oil, cheese and salt!! We loved everything about this. It was easy to prepare, used readily available ingredients, was versatile, and of course, truly delicious. I used suggestions from other reviewers, both about watching that the garlic didn't burn, and about adding onions to the roasting tomatoes. We thought afterwards that some yellow or orange bell peppers might be a nice addition as well. The only changes I made to the recipe were adding the onions and using basil-infused olive oil (and maybe I cheated a little on the amount of cheese. ) The fresh basil and shaved parmesan added a lot of flavor. We would definitely serve this for casual company and regularly for ourselves, especially when those wonderful cherry tomatoes are in season. Highly recommended.

Tomato Pie with Brown Buttered Garlic & Shallots

Sweet sweet tomato pie. The most decadent summer treat. I can hardly believe I’ve made it through three weeks of tomato season without making this yet, but it felt right to devour cherry tomatoes raw by the handful and get my fill of tomato toast (for every meal of the day) first. But now, we’ve made it to serious tomato abundance (our CSA members are receiving 3-4 pounds this week!) and it is officially time for tomato pie.

Tomato pie, if somehow you have not yet heard of it, is essentially a bunch of slightly dried out tomatoes (either dried in the oven or dried out by salting and drying with paper towels) stuffed into pie crust and covered up with a mixture of mayonnaise, cheese and herbs. Sometimes there’s onion. Sometime’s the crust is a little fancy with cheese or bacon or herbs in it. As long as you follow that basic premise, no matter how you make it, it’s decadent and perfect.

However, sometimes you just don’t want to chance it. Sometimes you hear of a thing like tomato pie and you see a picture and you know you can wing and it would likely be fine, but you’d much prefer to follow the instructions of someone as obsessive about good food as me who has been making tomato pie for literally over a decade and perfecting a recipe for years.

This is it my friends. This is the tomato pie of your dreams. This is (in my humble opinion) the perfect tomato pie. I love it for three main reasons.

  1. The tomatoes are dried in the oven so that they get a little caramelized before you put them into the crust. Leek of the past used to always lay out her sliced tomatoes on paper towels, salt them well and let them release their liquid for a couple hours. It took forever. It wasted a lot of paper towels. And often, the tomato pie still turned out too liquidy. Not for me. Tomato pie is perfection when it is not a big sloppy mess. Drying the tomatoes down in the oven means no sloppy, overly saturated pie or pie crust. And again, those tomatoes get to not only dry out a bit but also caramelize a little. The roasting also concentrates their flavor so you get more tomato goodness in the end.
  2. My second favorite thing about this tomato pie is the havarti. I know I say in the instructions that you can use any favorite melty cheese in the notes of this recipe, but mostly, you shouldn’t. If you can find Roth brand havarti cheese (could be horseradish one, could be plain, whatever), you should really really use that. It’s super melty, mild and buttery in flavor. It pairs super well with all the amped up flavors of the other ingredients. Something strong like swiss or cheddar, though it would technically work, will take away from the goodness you have going on.
  3. BROWN BUTTERED GARLIC. Brown buttered garlic! I mean it feels ridiculous to have to explain why this would be amazing. Brown butter is the world’s best flavor and the art of also browning/almost candying garlic in the butter while it browns mean you have both brown butter and slightly crunchy, slightly browned, slightly caramelized garlic. It’s possibly the best flavor in the world and even though tomato pie is so tasty on its own that it hardly needs this level of decadence, why the hell not?! Why not up level that shit?

I hope you love this recipe. I hope it brings you as much joy as it brings us and I hope you don’t GAF about the fact that its butter on butter with mayo and cheese on top because let’s face it, we’re all eating nothing but sweet corn, watermelon, and cucumber salads most days of the week. Balance. Tomato pie brings balance. Remember that.

Adapted from Bon Appetit
I’ve learned from the many lovely folks who tried out this recipe that a 9-inch store-bought crust does not work well with the recipe as written. It’s simply too much filling. If using a store-bought crust, I recommend you use 3 pounds tomatoes and halve the brown butter (feel free to keep the garlic quantity the same!).

Takes 2 hours (a little more if making the crust from scratch)
Serves 4-6

1 batch favorite pie dough (my favorite tomato pie crust is here)*
4-5 pounds tomatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons butter
6 garlic cloves, sliced
1/2 cup mayonnaise
1 cup shredded havarti*
1/4 cup finely grated Parmesan
1/4 cup roughly chopped fresh parsley (or 1 tablespoon dried)
1 shallot, thinly sliced

  1. Preheat oven to 475 degrees.
  2. If making your crust from scratch, get this going first so it has plenty of time to chill in the freezer. If not, hop to step 3.
  3. Core tomatoes and then cut into 1/2-inch slices. Lay tomato slices out on two large baking sheets so that they are mostly in a single layer. This may take four pounds of tomatoes or it may take five depending on how thick your slices are. Drizzle with olive oil and sprinkle with salt and pepper. Roast in preheated oven for 30-45 minutes until the tomatoes look dehydrated and most of the liquid has evaporated. Rotate your pans a couple times to ensure even cooking. The exact time will vary based on your oven and the thickness of your tomatoes.
  4. While the tomatoes bake, melt butter in a small sauce pan over medium low heat. Add garlic and cook until the butter smells browned. It will foam and then turn clear and then begin to brown, about 5-8 minutes. Stir and check the pan often during this process to ensure it does not burn. Place a fine mesh sieve over a small bowl and strain out garlic while saving the butter.
  5. Transfer garlic to a cutting board and finely chop.
  6. Combine garlic, mayonnaise, havarti, parmesan, and parsley in a small bowl. Stir until smooth.
  7. By now your tomatoes should be done cooking. Remove them from the oven and reduce the temperature to 375 degrees.
  8. Roll out your pie crust and place in a 10-inch pie pan. Place aluminum foil and pie weights (or rice or dried beans) inside and bake for 15 minutes. If you purchased a pre-made crust you can skip this step.
  9. Remove crust from oven. Place all but the 10 (of the most perfect) roast tomato slices into the pie crust in even layers. Spread mayo mixture over the top and then arrange 10-12 cooked tomatoes over the top followed by thinly sliced shallots. Glaze the whole thing with your prepared garlic butter by slowly drizzling evenly over the top.
  10. Bake for 45- 55 minutes until the crust is golden. Let cool at least 5 minutes before slicing or devouring.

*Any favorite cheese would work here. I love havarti and tomato together, but a mild cheddar, Gruyere or Swiss would all also work great!

  • olive oil spray
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • kosher salt
  • 3 cups roughly chopped baby spinach
  • 1 medium roasted red pepper, diced
  • 1 medium roma tomato, seeded and chopped
  • 6 large eggs
  • freshly ground black pepper
  • 3/4 cup freshly grated fontina or mozzarella cheese
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons feta (regular, reduced fat or fat free), plus more for serving
  1. Preheat your oven to 350° and lightly spray a 9-inch pie plate with olive oil spray.
  2. Spray a non-stick skillet with olive oil and add the onion and garlic with a pinch of kosher salt. Heat on medium-low, sautéing until the tender and the onions translucent.
  3. Remove the pan off of the heat and add the chopped baby spinach, roasted red pepper and tomatoes with a pinch of kosher salt and black pepper. Stir until the spinach just starts to wilt.
  4. In a mixing bowl, crack and add in the eggs. Add a pinch of kosher salt and freshly ground black pepper. Using a whisk, beat the eggs until thoroughly combined.
  5. Once the spinach mixture has cooled (can be warm, just not hot) add it to the eggs along with the fontina and dill. Stir to combine.
  6. Pour this into the prepared pie plate and sprinkle with feta.
  7. Bake on the middle rack of your preheated oven for 30 to 35 minutes or until set. Rotate the pan half way through baking.
  8. Allow the crustless quiche to cool 5 minutes before serving.

Nutrition Information:


Serving Size:

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

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Step 1

Peel and cube eggplant, boil until soft and tender, then drain water and mash.

Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash mix well.

Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley.

Bake at 350°F for 30 minutes or until golden brown.

Nutrition Facts
Servings: 4
Amount per serving
Calories 111
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2.5g 12%
Cholesterol 49mg 16%
Sodium 66mg 3%
Total Carbohydrate 12.5g 5%
Dietary Fiber 5.5g 20%
Total Sugars 6.6g
Protein 3.9g
Vitamin D 6mcg 29%
Calcium 45mg 3%
Iron 1mg 4%
Potassium 470mg

Roasted Tomato & Garlic Chutney Recipe


  • 4 Large Tomatoes
  • 10 Cloves Garlic
  • 6 Dry Red Chillies
  • 4 tbsp Oil
  • 1 tbsp Tamarind pulp
  • to taste Salt





  • Take the tomatoes and you can grill it in a cast iron grill pan or any pan till the tomatoes blacken.
  • You can roast the tomatoes directly on gas flame till it is charred.


  • You can more garlic if you really enjoy the flavour of garlic.
  • Add more dry red chillies if you love really spicy chutney.
  • You can add one onion sliced along with tomatoes if you want.
  • You can grind the chutney if you want it smooth.
  • You can keep it smooth or chunky as per your preference.




Tried this recipe? Let us know how it was!

1)Take tomatoes. Halve them, place it cut side down in a cast iron pan

2)Add in few garlic cloves

4)Pop the pan under the grill and broil it for 10 to 12 mins.

5)Now it is charred to the right point. You need some some black spots.

16)Now add in some dry red chillies and pop it back under the broil for just few seconds, the chillies will blacken in no time at all.

17)Now remove the pan from the oven and set aside to cool a bit.

18)Crush the dry red chillies a little. Use a masher to mash the tomatoes further.

Watch the video: Η πιο νόστιμη συνταγή μελιτζάνας! Δεν θα τηγανίσετε ποτέ μελιτζάνα ξανά! (May 2022).