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Perfect Heirloom Tomato Pie Recipe with Gruyere and Fresh Basil

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A rustic and indulgent heirloom tomato pie featuring a flaky crust, nutty Gruyere cheese, and fresh basil. Perfect for summer gatherings and casual dinners, this pie balances juicy tomatoes with creamy cheese and fragrant herbs.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust or homemade flaky all-butter crust
  • 4 cups sliced heirloom tomatoes (about 4–5 medium tomatoes)
  • 1 cup grated Gruyere cheese (about 4 ounces)
  • 1/2 cup chopped fresh basil (loosely packed)
  • 1/2 cup mayonnaise (can substitute with light mayo or vegan mayo)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Roll out your pie dough and fit it into your 9-inch pie dish. Trim excess dough and crimp the edges. Prick the bottom with a fork to prevent bubbling if desired.
  3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper and bake for another 5 minutes until lightly golden.
  4. Slice the heirloom tomatoes into roughly 1/4-inch thick slices. Lay them on paper towels and sprinkle lightly with salt. Let rest for about 10 minutes to draw out excess moisture.
  5. In a medium bowl, combine mayonnaise, Dijon mustard, minced garlic, chopped basil, grated Gruyere (reserve a small handful for topping), and a pinch of black pepper. Stir well.
  6. Pat the tomatoes dry with paper towels. Layer half of the tomatoes on the baked crust. Spread half of the cheese-basil mixture evenly over the tomatoes. Repeat with remaining tomatoes and topping mixture.
  7. Sprinkle the reserved Gruyere over the top, then drizzle with 1 tablespoon olive oil.
  8. Bake the pie on the middle rack for 30-35 minutes, or until the cheese is bubbly and golden and the crust is crisp and browned.
  9. Let the pie cool at least 15 minutes on a wire rack before serving to set the filling.

Notes

Salting and draining the tomatoes before assembling is crucial to avoid a soggy crust. Blind baking the crust helps keep it crisp. Grate Gruyere fresh before use for best melting. Let the pie rest after baking to set the filling. Cover crust edges with foil if browning too quickly.

Nutrition

Keywords: heirloom tomato pie, tomato pie recipe, Gruyere cheese pie, fresh basil pie, summer pie, savory tart, easy tomato pie

Find it online: https://blixfood.com/perfect-heirloom-tomato-pie-recipe-with-gruyere-and-fresh-basil-easy-step-by-step-guide/