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Savory Tomato Pie with Basil and Gruyere Cheese

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A golden, bubbling savory tomato pie balancing tangy tomatoes, fresh basil, and nutty Gruyere cheese in a flaky crust. Perfect for casual dinners or weekend brunches.

Ingredients

Scale
  • 1 pre-made refrigerated pie crust or homemade buttery crust
  • 4–5 medium ripe tomatoes, sliced about 1/4 inch thick
  • Kosher salt, to sprinkle on tomatoes
  • 1 1/2 cups shredded Gruyere cheese (about 6 ounces)
  • 1/2 cup fresh basil leaves, torn or roughly chopped
  • 1/2 cup mayonnaise (or Greek yogurt as a substitute)
  • 1 tablespoon Dijon mustard
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon garlic powder (optional)
  • Olive oil, for brushing crust edges

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice tomatoes and lay them on a paper towel-lined baking sheet or plate. Sprinkle lightly with kosher salt and let sit for 20-30 minutes to draw out moisture.
  3. Roll out pie crust into a 9-inch pie dish, pressing gently and trimming excess dough. Prick bottom with a fork.
  4. Blind bake crust: line with parchment paper and fill with pie weights or dried beans. Bake 12-15 minutes until edges turn golden. Remove weights and parchment, bake another 5 minutes to set crust base.
  5. In a medium bowl, whisk together mayonnaise, Dijon mustard, garlic powder (if using), and black pepper. Stir in shredded Gruyere cheese and half the basil leaves.
  6. Pat salted tomato slices dry with paper towels. Layer one-third of tomatoes evenly over crust, spread one-third of cheese mixture on top. Repeat layering two more times, finishing with remaining basil scattered on top.
  7. Brush exposed crust edges lightly with olive oil.
  8. Place pie dish on a baking sheet and bake at 375°F for 35-40 minutes until filling is bubbly and crust is deeply golden brown.
  9. Let pie cool for 10-15 minutes before slicing to allow filling to set.

Notes

Salting the tomatoes and blind baking the crust are key to preventing sogginess. Let the pie cool before slicing for cleaner cuts. Tent crust edges with foil if browning too quickly. Parmesan can be grated on top in last 10 minutes for extra flavor.

Nutrition

Keywords: savory tomato pie, tomato pie recipe, basil, Gruyere cheese, summer tomatoes, easy pie recipe, homemade pie, savory pie, brunch recipe

Find it online: https://rowanrecipes.com/savory-tomato-pie-with-basil-and-gruyere-cheese-easy-homemade-recipe/