Savory Herb Cherry Tomato Pie

If you ask me, a homemade cherry tomato pie is the best way to celebrate summer’s bounty.

This savory pie brings together sweet garden tomatoes and flaky pastry in a dish that’s both comforting and fresh. The little tomatoes burst with flavor, nestled in layers of melted cheese and fresh herbs.

It’s built on a buttery crust that’s filled with a creamy mixture, then topped with colorful cherry tomatoes that get perfectly roasted in the oven. A sprinkle of fresh basil and a drizzle of olive oil finish it off just right.

It’s a crowd-pleasing recipe that works equally well for lunch or dinner, perfect for those days when you want something special but not too fussy.

What Kind of Cherry Tomatoes Should I Use?

Regular red cherry tomatoes are the classic choice for this pie, but don’t be afraid to mix things up with different varieties. Sweet grape tomatoes work just as well, and you could even try a mix of colorful heirloom cherry tomatoes like Sun Golds (orange), Black Cherry (purple), or Yellow Pear for a really pretty presentation. The most important thing is making sure your tomatoes are ripe but firm – you don’t want them too soft or they’ll release too much liquid into your pie. Before using them, give them a gentle squeeze to check for firmness, and make sure to cut any larger ones into quarters so all the pieces are roughly the same size.

Options for Substitutions

This tomato pie is pretty adaptable and you’ve got several options for switching things up:

• Pie crust: While a ready-made crust saves time, you can use homemade pie crust too. In a pinch, a refrigerated pizza dough or puff pastry sheet works – just adjust the baking time down by about 5 minutes since these are thinner.
• Fontina cheese: Don’t worry if you can’t find Fontina! Gruyere, mozzarella, or a mix of provolone and mild cheddar work great. Just make sure to use a good melting cheese.
• Mayo: Not a mayo fan? Greek yogurt can work as a substitute, though the filling might be slightly less creamy. Mix it with a tablespoon of olive oil to help with richness.
• Cherry tomatoes: Regular tomatoes will work too – just slice them thin and remove extra seeds/juice to prevent a soggy pie. Roma tomatoes are particularly good as they’re less watery.
• Chives: Green onions (just the green parts) make a perfect swap. Or try finely chopped red onions that have been soaked in cold water for 10 minutes to mellow their bite.
• Fresh basil: Fresh oregano or thyme can step in for basil, though use about half the amount as they’re stronger. Dried basil works too – use 1 tablespoon instead of the 1/4 cup fresh.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is preventing a soggy bottom crust – to avoid this, try placing your halved tomatoes on paper towels for 15-20 minutes before assembling to draw out excess moisture. Another common mistake is underbaking the crust before adding the filling; make sure to blind bake your crust with pie weights for about 10-12 minutes until it’s lightly golden, which creates a barrier against the wet ingredients. When mixing your cheese and mayo filling, keep in mind that overworking it can make the mixture tough and greasy, so combine ingredients just until they’re evenly mixed. For the best flavor and texture, let your pie cool for at least 15-20 minutes before slicing – this helps the filling set properly and makes it much easier to get clean, picture-perfect slices.

What to Serve With Cherry Tomato Pie?

This savory pie is perfect for summer meals and pairs wonderfully with simple sides that won’t overshadow its fresh tomato flavor. A crisp green salad with a light lemon vinaigrette makes an excellent companion, letting the pie remain the star of the show. For a complete meal, add some grilled chicken or a piece of simply seasoned fish – the pie’s cheesy, herby flavors complement lean proteins really well. If you’re serving this for brunch or lunch, consider adding some fresh fruit on the side, like sliced melon or a mix of summer berries, to balance out the richness of the pie.

Storage Instructions

Keep Fresh: Your cherry tomato pie will stay good in the fridge for up to 3 days. Just let it cool completely, then cover it tightly with plastic wrap or aluminum foil. Keep in mind that the crust might soften a bit over time because of the moisture from the tomatoes, but it’ll still taste great!

Make Ahead: Want to prep this pie in advance? You can pre-bake the crust and mix the cheese filling up to a day ahead. Store them separately in the fridge, then assemble and bake when you’re ready. Just remember to bring the filling to room temperature before spreading it in the crust.

Warm Up: To enjoy leftover pie, let it sit at room temperature for about 15 minutes, then warm it in a 325°F oven for about 10-15 minutes. This helps crisp up the crust again and brings out all those lovely flavors. I actually think the flavors develop even more the next day!

Preparation Time	10-15 minutes
Cooking Time	45 minutes
Total Time	55-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 20-25 g
• Fat: 85-95 g
• Carbohydrates: 80-90 g

Ingredients

• 1 ready-to-use pie crust (refrigerated or thawed if previously frozen for about 20 minutes)
• 1½ cups shredded fontina cheese (or your preferred mix, you can include up to 1/2 cup more if you like)
• ⅓ cup chopped fresh chives
• ½ cup mayo
• 2 pints cherry tomatoes (halved, or quartered if they are large)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup fresh basil leaves (washed and cut into thin strips)

Step 1: Prepare the Oven and Pie Crust

Begin by preheating your oven to 375 degrees Fahrenheit.

Take your refrigerated pie crust and place it in a pie pan.

If you like, crimp the edges for an added decorative touch.

There’s no need to pre-bake the crust, so it’s ready to fill.

Step 2: Prepare the Cheese Filling

In a small bowl, mix together the cheese, mayonnaise, chives, and pepper until well combined.

Spread this cheese mixture evenly across the prepared pie crust, creating a smooth, even layer as the base of your tart.

Step 3: Add Tomatoes and Season

Top the cheese filling with cherry tomatoes, arranging them to your liking.

Once the tomatoes are in place, sprinkle salt and pepper evenly over them to enhance flavor.

Step 4: Bake the Pie

Place the pie into the preheated oven and bake for 45 minutes.

You’ll know it’s done when the crust edges are a golden brown and the cheese is bubbling beautifully around the tomatoes.

This step ensures the filling is set and the crust is crispy.

Step 5: Cool the Pie

After baking, remove the pie from the oven and place it on a wire cooling rack.

Allow the pie to cool for at least one hour.

This cooling time will help the filling to set fully and make slicing easier.

Step 6: Prepare Basil Garnish and Serve

While the pie is cooling, chiffonade the basil.

Stack the basil leaves, roll them into a tight cylinder, and slice them into thin ribbons using a sharp knife.

Once the pie has cooled and just before serving, sprinkle the fresh basil over the top to add a fragrant, fresh note.

Now your pie is ready to slice and serve.

Enjoy your savory creation!