Is summer really ending already? I love the season for its abundance of fresh produce. While I’m excited to make sourdough apple pie, pumpkin bars and soups with sourdough cornbread, I’m not ready to let go of my farm-fresh tomatoes. That’s where Southern Tomato Pie with Sourdough Pie Crust comes in. With a couple weeks left of our CSA box, I’ll be savoring every tomato by baking this farewell-to-summer pie featuring a flaky sourdough crust, ripe tomatoes, fresh herbs and a creamy cheesy topping.
What is Tomato Pie?
Tomato pie can mean different things around the country. This recipe is not a focaccia-style tart or a roasted tomato tart. This is classic Southern Tomato Pie: a buttery pie crust layered with thin slices of fresh tomatoes and basil, finished with a creamy, cheesy topping that bakes to a golden, melty finish. It’s the kind of dish that celebrates summer tomatoes and makes you wish the season would last all year.
How to Make Sourdough Tomato Pie
Start with the Pie Crust
You can make this Southern Tomato Pie with any pie crust—store-bought, a press-in-the-pan crust, or my sourdough discard crust. I love how the discard adds a subtle tang that enhances the cheesy topping. Whatever crust you use, par-bake it for 10 minutes before adding the cheese and tomatoes to help prevent a soggy bottom.
Make Sourdough Discard Pie Crust
If you have sourdough discard, it works beautifully in the crust. Chill helps keep the butter cold as you work it in. You can also use active starter if you prefer. The discard lends a savory, almost cheesy note to the crust that pairs wonderfully with the filling. A brief overview:
- Cut chilled butter into part of the flour mixture until it forms a thick paste, using a pastry cutter or food processor.
- Add the remaining flour until the mixture resembles coarse crumbs.
- Stir in chilled sourdough discard and form the dough into a ball. If needed, add cold water a tablespoon at a time until it holds together.
- Divide the dough in half, flatten into discs and refrigerate 20–30 minutes or up to three days. This recipe makes two crusts; you’ll use one and can freeze the other for up to three months.
- On a floured surface, roll the dough to fit a 9-inch pie plate, transfer it in and crimp the edges.
- Prick the crust with a fork and par-bake it in a 375°F (190°C) oven for 10 minutes before adding fillings.
Drain the Tomatoes
Draining the tomatoes is one of the most important steps to avoid a soggy crust. Lay thin slices on paper towels or in a colander, sprinkle with about a teaspoon of salt and let them sit for 20 minutes or longer for very juicy varieties. Blot off excess moisture with paper towels before layering. If slices release extra liquid after baking, blot it away when serving to protect the crust.
Creamy Topping
The creamy topping brings everything together. Combine Greek yogurt, mayonnaise, shredded cheddar and mozzarella, chives (or green onion), and seasonings. Spread this over the layered tomatoes before baking. As it melts and browns, it becomes a rich complement to the sweet-tart tomatoes. Fresh herbs and additions like crumbled bacon work well if you want to vary the flavor.
Par-Bake the Crust
Par-baking the crust for 10 minutes firms up the edges and helps the bottom hold up to the tomato filling. After par-baking, sprinkle half of the reserved cheese (½ cup cheddar and ½ cup mozzarella combined) across the crust—this forms a barrier between the crust and the tomatoes and helps reduce sogginess.
Layer the Tomato Pie
- Spread the reserved cheese over the bottom of the par-baked crust.
- Layer drained tomato slices with chopped basil, overlapping until the pie is filled.
- Spread the creamy cheese mixture evenly over the tomatoes.
Bake the assembled pie at 375°F (190°C) for about 30 minutes, until the filling is bubbly and the top begins to brown. Let it rest briefly before slicing so the filling sets. If juices accumulate when cutting, blot them with paper towel to keep the crust crisp. Enjoy a delicious slice of summer.
If you like this recipe, you’ll also like…
- Sourdough Pie Crust
- The Best Sourdough Apple Pie
- Panzanella Salad
- Tomato Basil Bread
- Sourdough Breakfast Casserole
Frequently Asked Questions
Yes. The sourdough discard crust adds extra flavor, but a store-bought crust or a press-in-the-pan crust will work fine and save time.
Crispy bacon is a classic addition. Fold crumbled bacon into the creamy mixture or sprinkle some between tomato layers for extra savory flavor.
Most likely the tomatoes weren’t drained enough. Let slices rest with a little salt to draw out moisture, blot them dry, and use the cheese barrier on the crust to reduce sogginess.
Absolutely. The recipe uses mozzarella and cheddar for a mild and sharp balance, but you can substitute your favorite cheeses.
Refrigerate leftover slices in an airtight container for 3–4 days. Warm slightly before serving if you prefer.
Southern Tomato Pie with Sourdough Pie Crust
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Equipment
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9.5–10 inch pie pan
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pastry cutter
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pastry mat
Ingredients
Sourdough Discard Pie Crust
- 2 ¼ cups flour, divided (325 g)
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 cup unsalted butter, chilled (227 g)
- ½ cup sourdough discard (135 g)
- 4–8 Tablespoons ice water
Southern Tomato Pie
- 3 large tomatoes, thinly sliced
- ¼ cup fresh basil, chopped
- ¼ cup Greek yogurt
- 3 Tablespoons mayonnaise
- 1 cup mozzarella cheese (½ cup reserved for topping)
- 1 cup sharp cheddar cheese (½ cup reserved for topping)
- 2 Tablespoons chives or green onion, chopped
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
- ½ teaspoon oregano
Instructions
Sourdough Discard Pie Crust
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Mix 1 cup (150 g) flour with salt and sugar in a bowl.
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Cut chilled butter into small pieces and work into the flour until a thick paste forms.
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Add the remaining 1¼ cups (175 g) flour and cut until the mixture looks crumbly.
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Stir in chilled sourdough discard and form into a ball, adding ice water by tablespoon if needed.
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Divide into two discs, wrap and chill 20 minutes or up to 3 days. Use one crust; freeze the other if desired.
Southern Tomato Pie
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While the crust chills, slice tomatoes thinly, lay on paper towels or in a colander, sprinkle with 1 tsp salt and let drain about 20 minutes.
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Preheat oven to 375°F (190°C).
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Chop basil. Combine ½ cup cheddar and ½ cup mozzarella and set aside for the crust layer.
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Mix the creamy topping: ¼ cup Greek yogurt, 3 Tbsp mayonnaise, ½ cup cheddar, ½ cup mozzarella, chopped chives, salt, garlic powder, pepper and oregano.
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Roll chilled crust into a 9-inch pie plate, crimp edges, prick bottom and par-bake 10 minutes at 375°F.
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Pat tomatoes dry. Spread the reserved cheese over the par-baked crust, layer tomatoes and basil, then spread the creamy topping over everything.
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Bake 30 minutes at 375°F until bubbly and lightly browned.
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Let cool slightly before slicing. Blot any excess juices when serving to protect the crust.
Notes
Tomatoes: Any summer tomato variety works. Because some are juicier than others, drain them thoroughly to avoid a soggy crust.
Additional Ingredients: Crumbled bacon or different fresh herbs are great additions to customize the pie.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.