Savory Tomato Pie with Biscuit Crust

Here is my favorite tomato pie recipe, with a simple, buttery biscuit crust and a filling made with fresh summer tomatoes, herbs, and two kinds of cheese layered together.

This tomato pie has become my go-to recipe whenever the garden gives me more tomatoes than I know what to do with. I love making it for casual weekend lunches, and there’s never a crumb left. A slice of this warm pie with a green salad on the side? That’s summer perfection right there.

What Kind of Tomatoes Should I Use?

Roma tomatoes are the star of this pie, and for good reason – they’re less watery than regular slicing tomatoes, which helps prevent your crust from getting soggy. While the recipe calls for Romas, you could also use other paste tomatoes like San Marzano or Amish Paste varieties with great results. If you’re making this in peak tomato season, feel free to use ripe heirloom tomatoes, but you’ll want to salt them and let them drain on paper towels for about 30 minutes first to remove excess moisture. Just make sure whatever tomatoes you choose are firm but ripe, and try to slice them all to an even thickness so they cook uniformly.

Options for Substitutions

This tomato pie is pretty flexible with substitutions – here’s what you can swap out:

• Roma tomatoes: While Roma tomatoes are great because they’re less watery, you can use any ripe tomatoes you have. Just be sure to salt and drain them well on paper towels for about 30 minutes before using.
• Goat cheese: Not a fan of goat cheese? Try using feta, ricotta, or cream cheese instead. Each will give a different but equally good flavor to your pie.
• Buttermilk: No buttermilk? The recipe already includes a DIY version with milk and lemon juice/vinegar. You can also use plain yogurt thinned with a bit of milk.
• Heavy cream: Half-and-half or whole milk can work in place of heavy cream, though the filling might be slightly less rich.
• Parmesan: Pecorino Romano or Grana Padano make good substitutes for Parmesan. In a pinch, aged cheddar can work too.
• Fresh basil: If fresh basil isn’t available, you can use dried basil (about 2 teaspoons), fresh oregano, or fresh thyme. Each herb will give the pie its own special character.
• Baking powder and soda: These are crucial for the biscuit crust to rise properly – don’t skip or substitute these leavening agents.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is preventing a soggy bottom crust – combat this by laying your sliced tomatoes on paper towels for 20-30 minutes before assembling, and gently pat them dry to remove excess moisture. Working with biscuit dough requires a light touch; overworking the dough will lead to tough, dense results, so mix just until the ingredients come together and stop as soon as you see no more dry flour. Temperature control is crucial – keep your butter and buttermilk very cold until the moment you use them, and don’t skip chilling the shaped dough for at least 15 minutes before baking to help create those flaky layers. For the best flavor, season your tomatoes with a pinch of salt while they’re draining, and make sure to arrange them in overlapping circles for even distribution and an attractive presentation.

What to Serve With Tomato Pie?

This savory tomato pie is filling enough to be the star of your meal, but it really shines when paired with some simple sides. A crisp green salad with a light lemon vinaigrette makes a perfect partner, cutting through the richness of the cheese and biscuit crust. If you’re serving this for dinner, add some grilled or roasted chicken on the side, or keep things vegetarian with sautéed green beans tossed with garlic and almonds. For a casual lunch, I love serving this pie with fresh corn on the cob in summer, when both tomatoes and corn are at their peak.

Storage Instructions

Keep Fresh: This tomato pie is best enjoyed the day it’s made, but you can keep 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 biscuit crust might soften a bit from the moisture of the tomatoes.

Make Ahead: Want to get a head start? You can prep the biscuit dough the night before and keep it wrapped in the fridge. The tomatoes can also be sliced and drained on paper towels in advance. Just assemble and bake when you’re ready to serve – this helps keep the crust nice and crispy.

Warm Up: To enjoy leftover pie, gently warm it in a 350°F oven for about 10-15 minutes. I like to cover it with foil to prevent the top from browning too much. The microwave works too, but the crust won’t be as crispy.

Preparation Time	60-90 minutes
Cooking Time	30-40 minutes
Total Time	90-130 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2000-2200
• Protein: 80-90 g
• Fat: 130-150 g
• Carbohydrates: 150-160 g

Ingredients

• 2 cups plain flour
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt (use less if opting for fine salt or using salted butter)
• 6 tablespoons of cold unsalted butter, diced into 1/2-inch pieces
• 3/4 cup buttermilk (or create your own by mixing 2 teaspoons lemon juice or white vinegar with 3/4 cup regular milk)
• 1 1/2 lbs roma tomatoes, sliced to about 1/4-inch thickness
• 1 cup goat cheese, roughly crumbled
• 1/2 cup parmesan, grated (use the large holes of a box grater)
• 2 large eggs
• 1/4 cup heavy cream (35%)
• Freshly ground black pepper
• 6-8 fresh basil leaves, whole or lightly torn if large
• Extra parmesan for topping the tomatoes

Step 1: Prepare the Crust

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

Whisk well to ensure everything is evenly dispersed.

Add cold butter cubes and use your fingers to rub the butter into the flour mixture until the butter pieces are about the size of peas.

Gradually add about half of the buttermilk and use a fork to stir the mixture.

Continue mixing and add just enough buttermilk to bring the dough together into a cohesive mass.

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

Step 2: Prepare the Tomato Slices

While the dough is chilling, lay slices of tomatoes on a triple-layer of paper towel to help them drain.

Let the tomatoes sit on the paper towel for at least 30 minutes to remove excess moisture, which will prevent a soggy pie.

Step 3: Make the Filling

In a medium bowl, combine all the filling ingredients.

Stir gently to combine, taking care not to break up any large chunks of goat cheese.

Once mixed, set the filling aside until it’s time to assemble the pie.

Step 4: Roll Out the Dough

Preheat your oven to 425°F.

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

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

Place the rolled dough into the pan and press it gently to fit.

If desired, you can pinch the top edges to create a decorative border.

Step 5: Assemble the Pie

Pour the filling into the pie shell and spread it into an even layer.

Place basil leaves on top of the filling.

Arrange the drained tomato slices on top, creating overlapping rings starting from the outside and working towards the center.

Add a few extra tomato slices around the outer edge for a complete layer.

Season the tomatoes generously with salt and freshly ground pepper, and sprinkle with additional grated Parmesan if desired.

If the crust extends well above the filling, gently push it down to about 1/2-inch from the filling level to prevent over-browning during baking.

Step 6: Bake the Pie

If your pie seems very full, consider placing the skillet or pie plate on a baking sheet to catch any potential overflow.

Bake in the preheated 425°F oven for approximately 30 minutes.

Check the crust edges after 20 minutes; if they are browning too quickly, loosely cover them with aluminum foil for the remaining 10 minutes of baking.

Test the pie’s doneness by inserting a butter knife into the center to ensure the filling is set.

It’s normal to have a bit of moisture on top from the tomatoes; however, the filling should be firm underneath.