Why You’ll Love This Recipe
This Slab Tomato Pie is everything you want in a summer-to-fall transition meal: vibrant tomatoes, melty cheese, and a buttery crust. It’s ideal for potlucks, picnics, or weeknight dinners when you want something filling but full of fresh flavor. The slab style makes it easier to prep and serve than individual pies, and it’s a creative way to use up an abundance of tomatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pie crust or puff pastry sheets
ripe tomatoes (heirloom or Roma work well)
salt
mayonnaise
shredded cheddar cheese
shredded mozzarella cheese
grated Parmesan cheese
fresh basil leaves
chopped green onions or chives
garlic powder
black pepper
olive oil
egg (for egg wash if using puff pastry)
Directions
- Preheat the oven to 400°F (200°C).
- Roll out the pie crust or puff pastry and press it into a rimmed sheet pan. Trim edges if necessary. Prick the crust with a fork and pre-bake for 10 minutes.
- Slice the tomatoes and lay them out on paper towels. Sprinkle with salt and let sit for 15-20 minutes to draw out excess moisture. Pat dry.
- In a bowl, mix mayonnaise with shredded cheddar, mozzarella, Parmesan, garlic powder, and pepper.
- Spread the cheese mixture evenly over the pre-baked crust.
- Layer the tomato slices evenly over the cheese. Drizzle lightly with olive oil and season with a little more pepper.
- Bake for 25-30 minutes, or until the crust is golden and the top is bubbling.
- Let cool slightly, then top with fresh basil and chopped green onions. Slice into squares and serve warm or at room temperature.
Servings and timing
Serves: 8 to 10
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Variations
- Add crispy bacon or prosciutto between the cheese and tomato layers.
- Use different cheeses like Gruyère or goat cheese for a twist.
- Add caramelized onions or sautéed spinach for extra depth.
- Make it spicy with a sprinkle of red pepper flakes or diced jalapeños.
- Try a gluten-free crust for a gluten-free version.
Storage/Reheating
Store leftover tomato pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or toaster oven at 350°F (175°C) for 10-12 minutes to maintain a crispy crust. Avoid microwaving, as it can make the crust soggy.
FAQs
What kind of tomatoes are best for slab tomato pie?
Heirloom, Roma, or any firm, ripe tomato will work. Avoid overly juicy varieties unless well-drained.
Can I use store-bought pie crust?
Yes, store-bought pie crust or puff pastry works great and saves time.
Why do I need to salt and drain the tomatoes?
Salting helps draw out excess moisture to prevent a soggy pie.
Can I make it ahead of time?
Yes, bake it earlier in the day and serve at room temperature or gently reheat.
How do I prevent a soggy crust?
Pre-baking the crust and drying the tomatoes well are key steps.
Can I freeze tomato pie?
It’s best fresh, but you can freeze leftovers. Reheat in the oven for best texture.
What can I serve with slab tomato pie?
A green salad or chilled soup like gazpacho pairs well.
Can I make this vegetarian?
Yes, the base recipe is vegetarian-friendly.
Can I use cherry tomatoes?
Yes, just cut them in half and drain before using.
Is this good for a picnic?
Absolutely. It travels well and tastes great at room temperature.
Conclusion
Slab Tomato Pie is a satisfying and flavorful way to showcase ripe tomatoes in a hearty, shareable dish. With its flaky crust, creamy cheese layer, and juicy tomatoes, it’s a hit at any table. Whether served warm or cold, it’s a comforting classic that’s simple to make and hard to resist.
PrintSlab Tomato Pie
Slab Tomato Pie is a rustic, crowd-pleasing dish made with juicy ripe tomatoes, a creamy cheese layer, and a golden, flaky crust. Baked on a sheet pan, it’s perfect for gatherings and easy to slice and serve.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 to 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 sheets pie crust or puff pastry
- 4–5 ripe tomatoes (heirloom or Roma)
- 1 tsp salt
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped green onions or chives
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 egg (for egg wash, optional if using puff pastry)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the pie crust or puff pastry and press it into a rimmed sheet pan. Trim the edges if needed. Prick the crust with a fork and pre-bake for 10 minutes.
- Slice the tomatoes and lay them out on paper towels. Sprinkle with salt and let sit for 15–20 minutes. Pat them dry to remove excess moisture.
- In a bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper.
- Spread the cheese mixture evenly over the pre-baked crust.
- Layer the tomato slices over the cheese layer. Drizzle with olive oil and season with additional pepper if desired.
- Bake for 25–30 minutes, or until the crust is golden and the top is bubbling.
- Allow to cool slightly, then top with fresh basil and chopped green onions. Slice and serve warm or at room temperature.
Notes
- Salting and drying the tomatoes helps prevent a soggy crust.
- Store-bought crust or puff pastry saves time and works well.
- Add bacon, caramelized onions, or spicy elements like jalapeños for extra flavor.
- Pairs well with a green salad or chilled soup.
- Reheat in the oven to maintain crust crispiness—avoid microwaving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
