Cheesy Roasted Tomato Pie Recipe

By Milena Manolova
Slice of roasted tomato pie on a plate and the rest of the pie in the background Milena Manolova/Chowhound

Now introducing the cheesy roasted tomato pie that's about to become your new favorite party trick! This savory tart starts with a buttery Parmesan cheese crust and is layered with roasted tomatoes and a creamy filling that's made with tangy cream cheese, sharp cheddar cheese, and fresh herbs. Finally, it's topped with more heirloom tomatoes and thinly sliced red onion before baking to a crisp golden brown. "Roasting the tomatoes enhances their natural sweetness and intensifies their flavor," shares recipe developer Milena Manolova. "Plus, it removes most of the moisture naturally present in the tomatoes, avoiding a soggy and watery texture."

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The addition of grated Parmesan to the pie crust makes it extra special and adds a lovely nutty flavor. It's hard to go wrong with this pie, but you may want to take extra care with the type of tomatoes you use, which can really make a difference in the final flavor and texture of the dish. Pick tomatoes that are ripe but not overly soft, as they'll hold up better during roasting and won't make the pie too soggy. You can also feel free to combine different types of tomatoes for a more complex flavor.

Gather the ingredients for this cheesy roasted tomato pie

Ingredients for a cheesy roasted tomato pie recipe Milena Manolova/Chowhound

The pie crust for this recipe comes together with flour, Parmesan cheese, cold butter, white vinegar, and cold water. It's filled with a mixture of cream cheese, cheddar cheese, dill, parsley, black pepper, and salt. To finish things off, you'll need tomatoes and red onion.

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Step 1: Turn on the oven

Oven knob turned to 350 F Milena Manolova/Chowhound

Preheat oven to 350 F.

Step 2: Slice the tomatoes

Cutting board with a knife, sliced tomatoes, and more tomato slices on а wired rack Milena Manolova/Chowhound

Slice tomatoes into ¼ inch-thick rings. Set aside the slices from 1 whole tomato for topping.

Step 3: Roast the tomatoes

Roasted sliced tomatoes on a wired rack Milena Manolova/Chowhound

Arrange the remaining tomato slices on a baking sheet lined with a wire rack and roast on the middle rack for 15 minutes, or until mostly dry. Set aside.

Step 4: Make the pie filling

Bowl with cream cheese, cheddar cheese, dill, parsley, black pepper, and salt Milena Manolova/Chowhound

In a medium bowl, combine cream cheese, cheddar cheese, dill, parsley, black pepper, and salt. Set aside.

Step 5: Combine the ingredients for the pie crust

Food procesor with shredded cheese, cubed butter, and flour Milena Manolova/Chowhound

Add flour, Parmesan, cold butter, vinegar, and cold water to a food processor.

Step 6: Pulse the dough to combine

Hand checking the consistency of a dough from a food processor Milena Manolova/Chowhound

Mix into a very shaggy dough. To check if the consistency is right, press some of the dough between your fingers. If it sticks together, it's ready; if it falls apart, add a touch more water.

Step 7: Press in the pie crust

unbaked pie crust inside a pie dish Milena Manolova/Chowhound

Transfer dough to an 8-inch pie dish, pressing it into the bottom and sides with your fingers.

Step 8: Freeze it to set

Pie crust inside a pie dish Milena Manolova/Chowhound

Transfer crust to the freezer for 15 minutes.

Step 9: Poke holes in the crust

Poking a pie crust with a fork Milena Manolova/Chowhound

Remove crust from the freezer and poke the bottom in a few places with a fork.

Step 10: Fill the crust with beans or pie weights

Placing a parchment paper with beans over a pie crust Milena Manolova/Chowhound

Place a sheet of parchment paper over the crust, followed by beans or pie weights.

Step 11: Bake and cool

Baked pie crust Milena Manolova/Chowhound

Bake for 10-15 minutes, or until light golden brown, and set aside to cool.

Step 12: Increase the oven temperature

Oven knob tured to 400 F Milena Manolova/Chowhound

Increase oven temperature to 400 F.

Step 13: Add roasted tomatoes to the pie crust

Pie crust with roasted tomatoes Milena Manolova/Chowhound

Once the pie crust has cooled, arrange roasted tomatoes on the bottom.

Step 14: Spread on the cream cheese mixture

pie crust filled with herb cream cheese mixture Milena Manolova/Chowhound

Spread cream cheese filling evenly on top.

Step 15: Add the garnishes

Pie crust with cream cheese filling, fresh tomatoes, and red onion rings on top Milena Manolova/Chowhound

Garnish with fresh tomato and red onion slices.

Step 16: Bake again

Baked tomato pie with tomato slices on top and red onion Milena Manolova/Chowhound

Bake on the middle rack for 30-35 minutes, or until the top tomatoes and onions are caramelized.

Step 17: Let the pie rest, then enjoy

Roasted tomato pie surrounded by slices of fresh tomatoes, fresh parsley, dill, red onion, and shredded cheese Milena Manolova/Chowhound

Remove pie from the oven and let rest for 5 minutes before slicing and serving.

What type of tomatoes can I use for cheesy roasted tomato pie?

Roasted tomato pie with a slice cut out on a plate Milena Manolova/Chowhound

For a burst of flavor, try using heirloom tomatoes. They come in a variety of sizes, shapes, and colors, and their unique, intense flavor will add depth to this rich and cheesy pie. Roma tomatoes are also a great choice because they're firm and contain less juice than other varieties, which will keep the pie from becoming too soggy. Plum tomatoes, similar to Roma tomatoes, are firm and not too juicy. They also have a sweet, tangy flavor that works well in this dish.

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Let's not forget about the sun-dried tomatoes! They're intense, chewy, and have a slightly sweet, tangy flavor that pairs beautifully with the cream cheese and herbs in the filling. It's best to use sun-dried tomatoes that are marinated in oil or have been soaked in warm water, which makes them softer and easier to work with. Keep in mind that sun-dried tomatoes have a strong, concentrated flavor, so a little goes a long way. Start with a small amount and adjust to taste. Lastly, you can experiment with different types of tomatoes and even mix different varieties for a more unique pie.

How should I serve and store cheesy roasted tomato pie?

Roasted tomato pie with a slice cut out on a plate and a fork with piece of the pie Milena Manolova/Chowhound

Besides enjoying this pie as is, you can serve it with a simple green salad to round out your meal. It would also pair well with roasted vegetables, simple roast chicken, or grilled steak. This dish would also make a great appetizer when cut into smaller slices and served with pesto or a drizzle of balsamic glaze for an extra pop of flavor. 

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If you have any leftovers of this pie, it's best to keep them in the refrigerator and enjoy them within the next 3 days. To reheat the pie, just pop it in the oven at 325 F for 10-15 minutes, and it will be as good as new.

One thing to keep in mind is that tomato pie is not ideal for freezing. The tomatoes can become watery after thawing, which can make the pie a bit soggy. So, it's best to enjoy this pie within a few days of making it. On the other hand, you can prep the pie in advance by making the pie crust and storing it well-wrapped in the freezer for up to a month. When you are ready to use the crust, pop it in the oven and finish the recipe according to the original instructions. For the best results, make the filling the day you plan to bake the pie.

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Cheesy Roasted Tomato Pie Recipe

5 (14 ratings)
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Showcase your heirloom tomatoes with this creamy, crispy, cheesy tart that's impressive and elegant enough for a dinner party yet very simple to make.

Prep Time
30
minutes
Cook Time
1
hour
servings
1
8-inch pie
Cheesy Roasted Tomato Pie
Total time: 1 hour, 30 minutes

Ingredients

  • 2 pounds tomatoes
  • 1 cup cream cheese
  • ¾ cup shredded cheddar cheese
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • ⅔ cup grated Parmesan cheese
  • ½ cup cold butter
  • 1 tablespoon white vinegar
  • 2 tablespoons cold water
  • 6-7 thinly sliced red onion rings

Directions

  1. Preheat oven to 350 F.
  2. Slice tomatoes into ¼ inch-thick rings. Set aside the slices from 1 whole tomato for topping.
  3. Arrange tomatoes on a baking sheet lined with a wire rack and roast on the middle rack for 15 minutes, or until mostly dry. Set aside.
  4. In a medium bowl, combine cream cheese, cheddar cheese, dill, parsley, black pepper, and salt. Set aside.
  5. Add flour, Parmesan, cold butter, vinegar, and cold water to a food processor.
  6. Mix into a very shaggy dough. To check if the consistency is right, press some of the dough between your fingers. If it sticks together, it's ready; if it falls apart, add a touch more water.
  7. Transfer dough to an 8-inch pie dish, pressing it into the bottom and sides with your fingers.
  8. Transfer crust to the freezer for 15 minutes.
  9. Remove crust from the freezer and poke the bottom in a few places with a fork.
  10. Place a sheet of parchment paper over the crust, followed by beans or pie weights.
  11. Bake for 10-15 minutes, or until light golden brown, and set aside to cool.
  12. Increase oven temperature to 400 F.
  13. Once the pie crust has cooled, arrange roasted tomatoes on the bottom.
  14. Spread cream cheese filling on top and garnish with fresh tomato and red onion slices.
  15. Bake on the middle rack for 30-35 minutes, or until the top tomatoes and onions are caramelized.
  16. Remove pie from the oven and let rest for 5 minutes before slicing and serving.
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