Flavorful Cherry Tomato Pie Recipe
This Flavorful Cherry Tomato Pie features a crisp pie crust layered with a creamy fontina cheese and mayonnaise filling, topped with juicy cherry tomatoes, seasoned with fresh herbs and spices, and baked to golden perfection. It’s a vibrant, savory pie perfect for a brunch, lunch, or appetizer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Pie, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 ready-to-use pie crust (refrigerated or frozen, thawed for 20 minutes)
Cheese Filling
- 1 1/2 cups shredded fontina cheese (or preferred cheese mix, with optional extra 1/2 cup)
- 1/2 cup mayonnaise
- 1/3 cup chopped fresh chives
- 1/4 teaspoon black pepper
Toppings
- 2 pints cherry tomatoes (halved, or quartered if large)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Garnish
- 1/4 cup fresh basil leaves (washed and thinly sliced into ribbons)
Instructions
- Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Place the refrigerated pie crust into a pie pan, gently pressing it into the corners. Optionally, crimp the edges decoratively. Do not pre-bake the crust, as it will bake with the filling.
- Make and Spread the Cheese Filling: In a small bowl, combine the shredded fontina cheese, mayonnaise, chopped fresh chives, and black pepper. Mix well until smooth and evenly blended. Spread this cheese mixture evenly over the pie crust, covering the bottom completely.
- Add Toppings and Season: Arrange the halved or quartered cherry tomatoes evenly over the cheese layer. Sprinkle kosher salt and an additional dash of black pepper over the tomatoes to enhance the flavor.
- Bake the Pie: Place the pie in the preheated oven and bake for 45 minutes, or until the crust edges are golden brown and the cheese filling is bubbling around the tomatoes, creating a textured and flavorful topping.
- Cool the Pie: Remove the pie carefully from the oven and place it on a wire rack to cool for one hour. Cooling helps the filling to set and makes the pie easier to slice.
- Garnish with Basil: Stack the fresh basil leaves, roll them into a tight cylinder, and slice into thin ribbons (chiffonade). Sprinkle these basil ribbons evenly over the cooled pie to add a fresh and aromatic finishing touch.
Notes
- You can substitute fontina cheese with mozzarella, gouda, or a cheese blend of your choice.
- For a richer filling, add an extra 1/2 cup of cheese as suggested.
- Do not pre-bake the crust to maintain perfect texture and avoid sogginess.
- Allow proper cooling time to let the filling set for cleaner slices.
- Fresh herbs like basil add brightness—feel free to add thyme or oregano for variation.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
Keywords: cherry tomato pie, savory pie, tomato pie, fontina cheese pie, summer pie, easy pie recipe, vegetarian pie
