Classic Tomato Pie with Biscuit Crust

Finding a crowd-pleasing dinner recipe that works for both casual weeknights and special occasions can feel like searching for a needle in a haystack. Between picky eaters, time constraints, and the desire to serve something that feels a bit more special than your standard pasta dish, the struggle is definitely real.

That’s why this tomato pie with biscuit crust has become my go-to solution. It’s cozy and familiar like a slice of pizza, but with a homestyle twist that makes it feel extra special. Plus, it’s easy to put together with basic pantry ingredients and those perfectly ripe summer tomatoes sitting on your counter.

What Kind of Tomatoes Should I Use?

Roma tomatoes are the go-to choice for this pie because they have fewer seeds and a meatier texture than regular round tomatoes. They’re also less watery, which helps prevent your pie from becoming soggy – nobody wants that! While the recipe calls for Romas, you could also use plum tomatoes or even San Marzanos if you can find them. Just remember to slice them about 1/4-inch thick and, if your tomatoes are particularly juicy, you might want to let them drain on some paper towels for 10-15 minutes before adding them to your pie.

Options for Substitutions

This tomato pie is pretty flexible with substitutions, though some ingredients are key to getting that perfect result:

• Buttermilk: No buttermilk? The recipe already includes a DIY version with milk and lemon juice, but you can also use plain yogurt thinned with a bit of milk to reach the same consistency.
• Goat cheese: If you’re not a fan of goat cheese, try using feta cheese or ricotta. With ricotta, you might want to add a pinch of extra salt to make up for the less tangy flavor.
• Heavy cream: Half-and-half can work in place of heavy cream, though the filling won’t be quite as rich. Just don’t use milk – it’s too thin for this recipe.
• Roma tomatoes: Any meaty tomato variety will work here – try beefsteak or heirloom tomatoes. Just make sure to remove excess seeds and juice to prevent a soggy pie.
• Fresh basil: While fresh basil gives the best flavor, you can use dried basil in a pinch (about 2 teaspoons). Fresh oregano or thyme can also work well.
• Baking powder and soda: These are must-haves – they’re crucial for the biscuit crust to rise properly, so no substitutions here!

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is preventing a soggy bottom crust – to avoid this, lay your sliced tomatoes on paper towels for at least 30 minutes before assembling, and pat them dry to remove excess moisture. Working with cold ingredients is crucial for a flaky biscuit crust, so keep your butter and buttermilk well-chilled until the moment you need them, and avoid overworking the dough which can make it tough. Another common mistake is rushing the cooling process – letting the pie rest for 15-20 minutes after baking allows the filling to set properly and makes for cleaner slices. For the best flavor development, season your tomatoes with a little salt while they’re draining, and don’t skip the fresh basil – it adds that perfect finishing touch that makes this pie truly special.

What to Serve With Tomato Pie?

This savory tomato pie is perfect for a summer lunch or dinner, and it pairs really well with simple sides that won’t overshadow its fresh flavors. A crisp green salad with a light lemon vinaigrette makes an excellent companion – try arugula or mixed greens with some cucumber and red onion. Since the pie is pretty rich with all that cheese and biscuit crust, you might want to balance it out with some grilled or roasted vegetables like zucchini, asparagus, or green beans. For a complete meal, add some grilled chicken or a simple piece of fish on the side – the tomato pie acts almost like a fancy side dish in this case!

Storage Instructions

Keep Fresh: This tomato pie is best enjoyed the day it’s made, but you can keep any leftovers in the fridge for up to 3 days. Just cover it well with plastic wrap or store in an airtight container. Keep in mind that the crust might soften a bit due to the moisture from the tomatoes.

Make Ahead: Want to get a head start? You can prepare the biscuit dough up to 24 hours in advance and keep it wrapped in the fridge. You can also slice the tomatoes and let them drain on paper towels in the fridge overnight – this helps prevent a soggy bottom crust!

Warm Up: To enjoy leftover pie, gently warm it in a 350°F oven for about 10-15 minutes. I prefer this method over the microwave as it helps crisp up the crust again. The flavors are actually even better the next day, as they’ve had time to develop!

Preparation Time	60-90 minutes
Cooking Time	30 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 50-60 g
• Fat: 100-110 g
• Carbohydrates: 110-120 g

Ingredients

• 2 cups plain flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt (use less if fine salt or salted butter is used)
• 6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
• 3/4 cup buttermilk (or combine 2 teaspoons lemon juice or white vinegar with 3/4 cup regular milk for homemade)
• 1 1/2 pounds roma tomatoes, sliced to about 1/4-inch thickness
• 1 cup goat cheese, crumbled (keep somewhat chunky)
• 1/2 cup parmesan cheese, roughly grated (using large holes on a grater)
• 2 large eggs
• 1/4 cup 35% heavy cream
• Freshly ground black pepper
• 6-8 fresh basil leaves, whole or slightly torn if large
• Extra parmesan for sprinkling over tomato slices

Step 1: Prepare the Dough

Start by combining the flour, baking powder, baking soda, and salt in a medium bowl.

Whisk them together thoroughly to ensure even distribution.

Add cold butter cubes to the flour mixture.

Use your fingers to rub the butter into the flour until the mixture resembles pea-sized-ish pieces.

Pour in about half of the buttermilk and use a fork to stir until just combined.

Gradually add more buttermilk as needed, mixing with a fork, until the dough forms a cohesive mass.

Transfer the dough onto a piece of plastic wrap, press it into a 1-inch thick disc, wrap tightly, and refrigerate for one hour.

Step 2: Prepare the Tomatoes and Filling

While the dough is chilling, place slices of tomatoes on a triple-layer of paper towels to drain, allowing them to sit for at least 30 minutes.

This helps remove excess moisture.

In a medium bowl, combine all the filling ingredients, stirring gently to maintain large chunks of goat cheese.

Set the filling aside.

Step 3: Roll and Shape the Dough

Preheat your oven to 425°F (220°C).

Once the dough has chilled, remove it to a well-floured surface.

Using a rolling pin, roll the dough into a circle large enough to fit your skillet or pie plate, including the bottom and sides.

Transfer the rolled dough to the pan and press it to fit, pinching the top edges to form a decorative crust if desired.

Step 4: Assemble the Pie

Pour the prepared filling into the pie shell, spreading it evenly.

Top the filling with basil leaves.

Arrange the tomato slices on top, overlapping them in rings starting from the outside and working toward the center.

Add extra tomato slices around the outer rim for a nice layer of tomatoes.

Generously season the tomatoes with salt and freshly ground pepper.

Sprinkle with additional grated Parmesan cheese if desired.

Step 5: Bake the Pie

Place the prepared pie in the preheated oven.

Bake for approximately 30 minutes, checking the top edges of the crust after 20 minutes.

If they are browning too quickly, loosely cover the pie with aluminum foil for the remaining bake time.

To ensure the filling is set, insert a butter knife in the center; slight moisture from the tomatoes on top is normal, but the filling beneath should be set.