Tomato Pie Recipe

At this time of the year, the tomato season is almost at an end and what better time to make a Tomato Pie. This Pie is a tribute to tart sweetness of different kinds of tomatoes. It is a very versatile pie which is one of the things I look for in a recipe. You can follow the recipe to the letter or leave out the Prosciutto or use baby tomatoes. Things an be added to the recipe like drained and chopped artichokes or sliced mushrooms. 

I make this tomato pie into a meal by adding a salad and good bread.


Tomato Pie

2 Cups all-purpose flour, plus a little more for dusting the pan.

2 Tablespoons sugar

2 teaspoons finely chopped fresh rosemary

¼ teaspoon kosher salt

¼ teaspoon freshly grounded black pepper

1 1/2 sticks cold unsalted butter, cut into small pieces

2 large eggs, plus 1 egg yolk

2 ½ to 3 pounds assorted heirloom tomatoes

3 cups shredded Fontina cheese (about 12 oz.)

½ cup grated pecorino Romano or parmesan cheese (about 1 oz.)

¼ cup panko breadcrumbs

1/3 pound thinly sliced Prosciutto ham cut into strips

2 teaspoons extra-virgin olive oil


  1.  Combine the flour, sugar, 1 teaspoon rosemary, ¼ tsp salt and ¼ tsp. pepper in a food processor and pulse until just combined. Add butter and pulse until mixture looks like coarse meal.
  2. Whisk the eggs and egg yolk in small bowl. With the motor running, add the eggs to food processor and process until dough just gathers into a ball. Turn out onto a lightly floured surface and gently knead until soft and pliable. Press the dough into the bottom and about halfway up the sides of a 9-inch spring form pan Cover and refrigerate the crust until very cold, at least 1 hour or overnight.
  3. Slice the tomatoes and spread them out on baking sheet in a single layer. Sprinkle with salt and set aside until they release some of their juice, about 30 minutes. Meanwhile, combine the Fontina and all but 1 tsp of Romano cheese into a bowl with the remaining rosemary.
  4. Preheat the oven to 400 degrees. Pat the tomatoes gently with paper towels to absorb excess moisture. Sprinkle 1 tbs. Panko in the crust and then top with 1/3 of the tomatoes. Scatter half the ham over the tomatoes, then scatter half the cheese mixture. Repeat the layers and then top with last 1/3 of the tomatoes. Top the final layer of tomatoes by sprinkling the remaining Romano Cheese and drizzle with olive oil.
  5. Transfer the pan to a baking sheet and bake until the crust is golden, and the cheese is melted, about 35 minutes. Transfer to a rack and let cool about 1 hour, then remove the spring form ring.
  6. To serve, slice like a pie and transfer to a plate. Serves four to 6 people.

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