Tomato Pie, Parmesan Crust
There is a certain confidence to a tomato picked that morning.
It doesn't ask for much. A little basil. Good olive oil. Fresh Parmesan. A quiet afternoon.
The crust is my favorite part—golden with freshly grated Parmesan, crisp around the edges, and sturdy enough to let the tomatoes do what they were always meant to do.
Summer has a habit of reminding us that the best meals rarely begin in a grocery aisle.
They begin with a paper bag at the farmers market.
Ingredients
For the Parmesan–Cottage Cheese Crust
1 ¼ cups all-purpose flour
¼ cup finely grated Parmesan
½ cup full-fat cottage cheese
6 tablespoons cold unsalted butter, cubed
½ teaspoon kosher salt
2–3 tablespoons ice water
For the Filling
3–4 large ripe tomatoes (or a mix of heirloom varieties), sliced ¼-inch thick
1 teaspoon kosher salt
½ cup freshly grated Parmesan
½ cup shredded mozzarella
¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon fresh thyme leaves
Method
Slice tomatoes and lay them on paper towels. Sprinkle lightly with salt and allow to drain 30–45 minutes. Pat dry. This step prevents a watery pie.
Preheat oven to 375°F.
For the crust, combine flour, Parmesan, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Stir in cottage cheese, then add ice water just until dough comes together. Press into a 9-inch pie dish, forming an even layer along the bottom and sides. Chill 20 minutes.
Par-bake crust 12–15 minutes until lightly set but not browned.
In a small bowl, mix Parmesan, mozzarella, mayonnaise, Dijon, basil, thyme, and pepper.
Layer tomatoes evenly into the crust. Spread cheese mixture gently over the top, keeping it thin and even.
Bake 30–35 minutes until golden and bubbling. Allow to rest at least 15 minutes before slicing.
At the Table
Serve slightly warm or at room temperature. A simple green salad with lemon vinaigrette is all it needs.
For a more elevated presentation, sprinkle with flaky sea salt and additional fresh herbs just before serving. Pair with a crisp white wine or dry rosé.
