Heirloom Tomato Pie

Summer dish for Meatless Monday

tomato pie

This Heirloom Tomato Pie recipe is to die for. Although it is so easy to just want to sit and eat these beautiful tomatos plain, this is a simple vegetarian meal to make with your tomato bounty. It is the perfect reminder of summer. 

I did tweak a few things from this particular recipe based on what I had at home. 

I substituted ricotta for the mayo, and used a combination of parmesan and gruyere (because that’s what I had on hand) instead of the mozzarella and manchego that the recipe calls for. Also, I made this recipe on a week night, so I didn’t have time to prepare my own pie crust.


Please visit the original recipe here to find out how to make her cornmeal pie crust.


Heirloom Tomato Pie
Yields 8
A delicious taste of summer
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Prep Time
45 min
Cook Time
50 min
Prep Time
45 min
Cook Time
50 min
196 calories
7 g
21 g
16 g
6 g
5 g
167 g
769 g
4 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 196
Calories from Fat 143
% Daily Value *
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 21mg
Sodium 769mg
Total Carbohydrates 7g
Dietary Fiber 2g
Sugars 4g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tablespoons, plus 1 tablespoon olive oil
  2. 4 small or 3 large shallots, thinly sliced
  3. 2 1/4 pounds mixed heirloom tomatoes
  4. 1 1/2 teaspoons Kosher salt
  5. 3/4 cup grated mozzarella cheese
  6. 3/4 cup grated manchego cheese
  7. 1/4 cup regular or reduced fat mayonnaise (used ricotta)
  8. 3 tablespoons breadcrumbs
  9. 3 tablespoons chopped fresh chives
  10. 3 tablespoons chopped fresh flat leaf parsley
  11. 1 teaspoon chopped fresh thyme
  12. 1/4 teaspoon ground pepper, plus additional for sprinkling on top of pie
  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the shallots and cook, stirring until golden, about 15 minutes. Let cool.
  2. Meanwhile, thinly slice the tomatoes. Gently toss with the Kosher salt in a colander. Let drain, tossing occasionally for 30 minutes.
  3. Increase the oven temperature to 375˚. (If making the crust ahead of time, make sure to preheat the oven to 375˚ before beginning the filling.) Combine the manchego, mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, black pepper, and the sautéed shallots in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with remaining 1 tablespoon olive oil and season with additional ground pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each of chives and parsley.
  4. Note: Freshly shredded (not pre-ground from the market) parmesan can be used in place of the Manchego cheese.
Adapted from Sifted Focus
Adapted from Sifted Focus
Punky Moms - A Parenting Website For The Alternative Parent https://punkymoms.com/

 To see a list of our vegetarian dishes click here or visit our Pinterest board

heirloom tomato pie


About Hannah 8 Articles
Hannah is a body positive feminist & mama to two boys living in New Orleans with her sweetheart who she married in a cemetery. She spends her free time collecting music, gardening, practicing Magick, & making stuff & things.

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