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Rustic Tomato and Cheese Pie


A winning recipe at the 2013 "Great Tomato Recipe Contest" at the Historic Lewes Delaware Farmers Market, Adapted from winner, Martha Dalton

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Rate this recipe 4.4/5 (5 Votes)


  • 1 Refrigerated Pie Crust
  • 2 Pounds Assorted Heirloom Tomatoes
  • 3 Garlic Cloves, chopped
  • 1 Large Red Onion, sliced thinly
  • 8 sprigs Fresh Thyme, leaves removed from stems
  • 4 sprigs Fresh Oregano, leaves removed from stems
  • 4 ounces Garlic Herb Goat Cheese (plain may be used)
  • 2 cups Mozzarella Cheese, shredded
  • 1/2 cup Romano Cheese, shredded
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper to taste
  • 3 Tablespoons Fresh Basil Leaves, chiffonade


Servings 6
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350 degrees. Grease a 2 quart pie dish. Fit Pie Crust into Pie Dish, prick some holes at the bottom with a fork and bake in pre-heated oven for ten minutes. Line pre-baked pie crust bottom with a layer of the Heirloom tomatoes topping with half of the thinly sliced red onion, garlic, thyme, oregano, shredded mozzarella and Romano cheeses, and the goat cheese. Prepare a second layer using the same process beginning with the Heirloom Tomatoes. Sprinkle the garlic powder, salt and pepper across the pie then fresh basil. Bake at 350 degrees for approximately thirty minutes until the cheeses are melted, slightly bubbling and the pie is steaming hot. Serve warm or at room temperature.

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