Cheesy Roasted Tomato Pie Recipe

Showcase your heirloom tomatoes with this creamy, crunchy, cheesy tart that's easy to make but sophisticated enough for a dinner party.  


– 2 pounds tomatoe – 1 cup cream cheese – ¾ cup shredded cheddar cheese – 1 tablespoon chopped fresh dill – 1 tablespoon chopped fresh parsley – ¼ teaspoon black pepper – ½ teaspoon salt – 2 cups all-purpose flour – ⅔ cup grated Parmesan cheese – ½ cup cold butter – 1 tablespoon white vinegar – 2 tablespoons cold water – 6-7 thinly sliced red onion ring

Step 1

Heat oven to 350 F. Cut tomatoes into ¼-inch rings. Top with tomato slices from one entire tomato. Roast tomatoes on a wire-rack-lined baking sheet for 15 minutes until mostly dry.  Set aside.  


Step 2

Mix cream cheese, cheddar, dill, parsley, black pepper, and salt in a medium bowl. Set aside. Mix flour, Parmesan, chilled butter, vinegar, and water in a food processor.  

Step 3

Make a shaggy dough. Press some dough between your fingers to verify consistency. If it sticks together, it's ready; if not, add water.  

Step 4

Press dough into the bottom and edges of an 8-inch pie dish with your fingertips. Set crust in freezer for 15 minutes. Remove frozen crust and fork-poke the bottom.  

Step 5

Cover the crust with parchment paper and beans or pie weights. Bake 10-15 minutes till light golden brown, then cool. Preheat oven to 400 F.  

Step 6

Roasted tomatoes go on the pie dough when it cools. Sprinkle fresh tomato and red onion slices over cream cheese filling.  

Step 7

The top tomatoes and onions should be caramelized after 30-35 minutes on the middle rack. Remove pie from oven and allow rest 5 minutes before slicing and serving.  

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