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Savory Heirloom Tomato Pie Recipe Easy Homemade Basil Gruyere Delight

savory heirloom tomato pie - featured image
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A flavorful and easy savory heirloom tomato pie featuring fresh basil and rich Gruyere cheese, perfect for summer meals and gatherings.

Ingredients

Scale
  • 1 refrigerated pie crust (or homemade if you prefer buttery, flaky texture)
  • 3–4 medium heirloom tomatoes, sliced
  • 1 teaspoon salt
  • 1 cup Gruyere cheese, shredded
  • 1/4 cup fresh basil leaves, chopped
  • 3 large eggs, room temperature
  • 1 cup whole milk or half-and-half
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme or Italian seasoning (optional)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil

Instructions

  1. Slice the heirloom tomatoes into 1/4-inch thick rounds. Lay them out on a paper towel-lined plate and sprinkle with 1 teaspoon salt. Let them sit for 20 minutes to draw out excess moisture.
  2. Preheat your oven to 375°F (190°C). Place your pie crust in the 9-inch pie dish. Spread 1 tablespoon of Dijon mustard evenly over the bottom of the crust.
  3. Pat the tomato slices dry with another paper towel. Arrange half the tomatoes in the crust, slightly overlapping. Sprinkle half the shredded Gruyere and half the chopped basil on top. Repeat with remaining tomatoes, cheese, and basil.
  4. In a mixing bowl, whisk together 3 large eggs, 1 cup whole milk (or half-and-half), black pepper, and dried thyme until fully combined and frothy, about 1 minute.
  5. Slowly pour the egg mixture over the layered tomatoes and cheese, letting it settle evenly. Drizzle 1 tablespoon olive oil over the top.
  6. Bake on the middle rack for 40-45 minutes until the custard is set but slightly jiggly in the center and the crust is golden brown. Tent crust edges with foil if they brown too quickly.
  7. Let the pie cool on a rack for at least 15 minutes before slicing and serving.

Notes

Salt and drain tomatoes to prevent soggy crust. Use room temperature eggs and milk for smooth custard. Spread Dijon mustard on crust for flavor and moisture barrier. Tent crust edges with foil if browning too fast. Let pie cool before slicing for best texture. For gluten-free, use almond flour crust. For vegan, substitute custard with cashew cream and use plant-based cheese.

Nutrition

Keywords: heirloom tomato pie, savory pie, basil, Gruyere, summer recipe, easy pie, tomato pie, homemade pie, vegetarian

Find it online: https://lenatable.com/savory-heirloom-tomato-pie-recipe-easy-homemade-basil-gruyere-delight/