Tomato Pie Recipe

John Burgoyne
by Jenny Everett - August/September 2013

In time for the season, Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama, shares his recipe for tomato pie 

In summer’s fleeting moments, a few heirloom tomatoes—Brandywines, Cherokee Purples, Green Zebras—are still thriving and make for a vibrant filling. “This recipe is an old-fashioned tomato pie with the lightness of a tomato salad,” Robinson says.

4 shallots, minced
3 garlic cloves, minced
4 tbsp. extra virgin olive oil, divided
1 tbsp. Dijon mustard
9-inch pie shell
1 lb. assorted heirloom tomatoes, sliced ¼-inch thick
3 oz. goat cheese, crumbled
½ oz. fresh basil chiffonade
1 tbsp. Grenache vinegar
½ cup fresh bread crumbs
1 oz. grated Parmesan cheese
Salt and pepper

Preheat oven to 400 degrees.

In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.

Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil.

In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.   

Bake 30 minutes, or until topping and crust are golden brown.

More Summer Tomato Recipes
> Heirloom Tomato Salad
> Tomato Grilled Cheese with Bacon & Beer Marmalade
> Tomato and Watermelon Aspic