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Even in autumn, late-season beauties like Cherokee Purple, Brandywine, and Beefsteak tomatoes make this Pimento Cheese Tomato Pie irresistible. A flaky crust holds layers of creamy pimento cheese, juicy tomatoes, crispy bacon, caramelized shallots, and fresh herbs—simple to assemble yet full of garden-fresh flavor. It’s the perfect way to enjoy tomato season all the way into fall.
If you love fresh tomatoes in the summertime and fall as much as I do, don’t miss these recipes for fresh corn and tomato salad and roasted cherry tomato soup.
Quick Look: Tomato Pie with Pimento Cheese Recipe
- ⏲️ Prep Time: 30 minutes
- ⏲️ Cook Time: 50 minutes
- ⏲️ Total Time: 1 hour 50 minutes (including 30 minutes of chilling time)
- 👨👩👧👦 Servings: 8 slices as a side, 6 slices as a main
- 🌽 Cuisine & Heritage: A distinctly Southern creation with European roots.
- 🍽️ Calories: 422 calories per serving (more nutritional info in recipe card)
- 🟡 Difficulty: Medium
- 🔥 Cooking Method: Baking
- 🌶️ Flavor Profile: This pie combines juicy fresh tomatoes with caramelized shallots, crispy bacon, and fresh herbs in a flaky, crispy crust and topped with creamy piquant pimento cheese.
- 🔑 Top Tip: Handle the pastry gently and keep it cold for the best flaky texture.
- 🍷 Drink Pairings: A crisp Sauvignon Blanc or rosé pairs beautifully with the tomatoes, while a light beer like a pilsner or lager keeps things refreshing alongside the pimento cheese.
- ❄️ Storage: Keep the pie covered in the fridge for up to 3 days. Don’t freeze. However, it tastes best fresh!
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A Southern Take on a Summer Favorite
If there’s one dish that shouts “summer” from the rooftops, it’s tomato pie (along with one of my favorites, summer squash antipasto!). But this recipe isn’t just a regular tomato pie because it’s topped with a Southern staple: creamy pimento cheese. This makes this uniquely delicious and flavorful!
I love this pie because it takes what’s best about summer produce and elevates it to a wonderful side (along with dishes like pork tenderloin with herb crust), appetizer, or main dish (along with dishes like strawberry blueberry salad). Trust me; once you try this version, it’ll be a recipe you’ll come back to again and again!
Table of Contents
- Quick Look: Tomato Pie with Pimento Cheese Recipe
- A Southern Take on a Summer Favorite
- The Proof’s in the Pie
- What You’ll Need to Make Magic
- Substitutions and Variations
- How to Whip Up This Southern Gem
- Recipe FAQs
- Plate It Pretty (or Just Dig In)
- Expert Tips
- more Southern Approved vittles to Try
- Tomato Pie with Pimento Cheese Recipe
The Proof’s in the Pie
- Perfect Way to Use up Tomatoes: Got a lot of fresh tomatoes on hand? Use them in a delicious and beautiful recipe by making this fresh tomato pie recipe. FYI: Tomato pies make AMAZING brunch main dishes paired with salad!
- Adaptation on a Classic: Adding pimento cheese on top of the pie before baking adds a creamy interpretation to a classic savory pie.
- Simple Ingredients, Amazing Flavors: There’s nothing complicated in this recipe, but the combination of tomatoes, herbs, seasonings, bacon, and shallots will be a winner every time.
What You’ll Need to Make Magic
Curious what ingredients you need for this tomato pie with pimento cheese? Grab these key ingredients, and you’ll be ready to start baking this fun Southern recipe!
- Tomatoes: This recipe is the perfect way to show off beautiful summer tomatoes! I love using a mixture of different colors and sizes for the most lovely presentation.
- Pimento Cheese: Homemade pimento cheese is the ultimate Southern spread! I like mixing sharp cheddar with a touch of creamy mayonnaise for the perfect balance of tang and richness. It’s great spooned over tomato pie, slathered on crackers, or even dolloped on a fried green tomato—trust me, once you make it from scratch, you’ll never go back to the store-bought stuff.
- Bacon: Thick-sliced bacon is popular in the South for a reason; it makes everything taste better! Be sure to cut it into thick matchsticks (called lardons) before cooking it so it’s already in bite-sized pieces.
- Fresh Herbs: There’s nothing that enhances fresh tomatoes like fresh herbs! I love using a mixture of chives, parsley, and basil–plus garnishing with extra fresh basil leaves. Rosemary, thyme, and oregano would also be great options.
- Pastry: For the very best flavor and texture, this recipe shows you how to make your own easy, foolproof pastry. If you have any leftover pastry (or want to make the crust again!), use it in walnut bottom peach and apple pie or country apple pie.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Puff Pastry Variation: Swap the regular pastry for a sheet of pre-made puff pastry. It’s a quick and easy version and is a deliciously crispy variation.
- Freshly-grated Vidalia Onion: If you live in the South and can easily source this regional ingredient, use 1 large onion, grated on a box grater, in lieu of the shallots.
- Grape Tomato Variation: Don’t have large beefsteak tomatoes on hand? Use an equal weight of cherry or grape tomatoes. Simply cut them in half lengthwise before salting them as directed in the recipe.
How to Whip Up This Southern Gem
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
Before you begin…grab tomatoes of all shapes and shades, but don’t be shy—only the juicy, ripe ones get an invite to this party!
1
Forge
Place 2 cups flour and 1 teaspoon fine sea salt in a food processor fitted with a metal blade. Add 4 ounces of unsalted and very well-chilled chunks of butter and pulse until the mixture takes on a coarse, crumbly texture, similar to cornmeal, about 8–10 seconds.
Add 2 large egg yolks and pulse briefly until just incorporated. Gradually add 5–6 tablespoons of ice water, one tablespoon at a time, pulsing until the dough comes together into a soft, cohesive mass without being sticky or crumbly.
2
Roll
Turn the dough out onto your hands, shape it into a 1-inch-thick disk, wrap it in plastic wrap, and chill until firm, at least 30 minutes or longer if desired.
Lightly flour a clean work surface and rolling pin. Unwrap the dough and roll it out, giving it a quarter turn after each pass, until you have a circle about 1/8 inch thick.
Carefully transfer the dough to a 9-inch pie pan, avoiding any stretching. Trim the excess if desired (we are crust fanatics in this house, so I leave most of mine), leaving enough to form a thick rim. Tuck the edges under, press to seal, and, if desired, crimp the edges. Chill the crust until firm, at least 30 minutes.
3
Dock
Gently ‘dock’ or prick the bottom of the dough all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans, reaching halfway up the sides if you do not have a pan with a crust-shaper insert (I linked this game-changing crust shaper pan in recipe card and only wished I’d had it before we shot this recipe!).
Bake for 20 minutes, then remove from the oven and carefully take out the parchment and weights or crust-shaper. After the crust has cooled slightly but is still warm, use a pastry brush to lightly coat the interior surface with Dijon mustard. This layer acts as a barrier, helping to prevent the filling from making the crust soggy. Cool the rest of the way, then sprinkle the crust surface with 1 tablespoon seasoned breadcrumbs.
4
Weep
Core 1 1/2 pounds of ripe tomatoes with a serrated knife, then slice them about ¼ inch thick. Arrange a layer of slices on a paper towel-lined baking sheet and lightly sprinkle with kosher salt. Cover with additional paper towels and repeat with the remaining tomatoes. Let the tomatoes sit for at least 30 minutes to draw out excess moisture.
Transfer the tomato slices to fresh paper towels halfway through to ensure they are VERY DRY.
5
Render
Cook the bacon in a medium skillet over medium heat until just crisp, about 5 minutes, then transfer to paper towels to drain. Pour off all but about 1 tablespoon of the rendered bacon fat.
6
Sweat
Return the skillet to medium heat, add the reserved bacon fat or olive oil, then add 6 thinly slices medium shallots with a pinch of salt. Sauté, stirring frequently, until the shallots are lightly golden and just beginning to caramelize, about 12 minutes.
7
Assemble
Pat half of the tomato slices dry yet again and layer them in the pie crust. Top with half of the shallots, bacon, and herbs, and season with salt and scant black pepper. Don’t worry about over-salting – the excess salt used to draw out the tomato moisture has mostly been removed.
Repeat with the remaining tablespoon of breadcrumbs, tomatoes, onions, bacon, and herbs. Finally, beginning with 1 cup of pimento cheese, dollop small spoonfuls evenly over the top of the tomatoes. If you require additional, use up to an additional 1/4 cup.
8
Bake
Bake the pie for 30 minutes, or until the top is lightly golden. Turn your ovens broiler element on and broil the top of the pie 1 to 2 minutes until bubbly and golden brown. Let it cool on a wire rack for at least 30 minutes, then garnish with small whole basil leaves before serving.
Get You Some Lickety Split!
Heck, call it dinner or a masterpiece of indulgence—just don’t forget to savor every cheesy, tomato-y bite like a true Southern champ.
Recipe FAQs
Pimento cheese is a Southern spread made by mixing shredded cheddar cheese, diced pimentos (sweet red peppers), and mayonnaise. Optional add-ins like spices, hot sauce, or onions can personalize it, but the core is simple, creamy, cheesy goodness. Pimento cheese shows up in lots of settings (sandwiches, snacks, potluck staples) because it’s quick, rich, and satisfying.
The trick is to salt and drain the tomato slices first. Fresh tomatoes hold a lot of water, and if you skip this step, all that juice ends up in your pie! I like to layer the sliced tomatoes on paper towels, sprinkle them with a little kosher salt, and let them sit for 30 minutes before blotting dry with paper towels. It makes all the difference in keeping that crust crisp and golden. Dijon and breadcrumbs additionally form a barrier while adding extra layers of flavor.
This recipe uses homemade pimento cheese for an extra punch of flavor. The sharp white cheddar adds a bite, while the creamy texture of pimento cheese gives it a richness you won’t find in other versions. It’s what makes this tomato pie uniquely Southern and uniquely irresistible!
The pie itself tastes best when it’s freshly baked, as the crust will soften the longer it sits, so I don’t recommend baking the pie in advance.
However, you can prep many of the ingredients in advance. Blind bake the crust, pre-cook the bacon and shallots, and make the piquant white cheddar pimento cheese a day in advance. When you’re ready to bake, salt the tomatoes and let them sit, assemble the pie, and pop it in the oven. That way, you get all the convenience of a make-ahead dish without sacrificing flavor or texture!
Tomato pie is best enjoyed the day it’s baked, but leftovers will keep covered in the refrigerator for up to 3 days. Just know the tomatoes will continue to release moisture as the leftover pie sits, so the crust may soften.
I recommend reheating slices in the oven or toaster oven rather than the microwave to bring back some of that fresh-from-the-oven texture.
Plate It Pretty (or Just Dig In)
This tomato pie with pimento cheese is a mouthwatering Southern dish that works beautifully as an appetizer, a side dish, or even as a light main course. Serve with other Southern-inspired dishes, like fresh peach and tomato caprese salad with burrata, sweet Southern cornbread, and chicken-fried chicken with creamy gravy.
Expert Tips
- Want the most crispy and flaky pastry? Handle the dough gently and minimally to keep it tender, and be sure it’s well chilled before rolling it out.
- Pat the tomatoes dry with paper towels after salting and resting and before assembling the pie. Keeping the excess moisture to a minimum will reduce soggy crusts.
- Be sure to let the pie cool for 30 minutes before slicing. If you cut into it too soon, the slice might fall apart and the pie will be more watery.
more Southern Approved vittles to Try
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Tomato Pie with Pimento Cheese
Equipment
- 9-inch Tart Pan with Crust Shaper GAME CHANGER for anybody that bakes
- WITH parchment paper
- AND Pie Weights
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt
- ½ cup unsalted butter, cut into ½-inch cubes
- 2 large egg yolks
- 5-6 tablespoons ice-cold water
- 1 tablespoon Dijon mustard
- 2 tablespoons seasoned breadcrumbs
For the Filling
- 1½ pounds ripe heirloom tomatoes, different colors and sizes
- Kosher salt, to taste
- 2 slices thick-cut bacon, cut into lardons (large matchsticks)
- 6 medium shallots, very thinly sliced
- ½ cup herbs, a mix of fresh such as chives, parsley, and basil, chopped
- freshly ground black pepper, to taste
- 1-1¼ cups piquant white cheddar pimento cheese, or your preferred store-bought brand
- small fresh basil leaves, for garnish
Instructions
Make the Dough
- Using the metal blade in a food processor, pulse flour, salt, and butter until crumbly, resembling coarse cornmeal, about 8 to 10 seconds.2 cups all-purpose flour, 1 teaspoon fine sea salt, ½ cup unsalted butter
- Add egg yolks and pulse until just combined. Gradually pulse in ice water, one tablespoon at a time, until the dough holds together softly without being sticky or crumbly.2 large egg yolks, 5-6 tablespoons ice-cold water
- Shape the dough into a 1-inch-thick disk, wrap in plastic, and chill until firm.
Rolling Out Pastry & Pre-Baking Crust
- Lightly flour a work surface and rolling pin. Roll out the dough into a 1/8-inch-thick circle, turning a quarter turn after each roll from the center outward. Transfer dough to a 9-inch pan with crust shaper (linked above) without stretching. Trim excess, tuck and press edges, crimp if desired, and chill until firm, about 30 minutes.
- Preheat oven to 425°F. Dock or prick dough all over with a fork, line with parchment, and fill halfway with pie weights, beans, or rice if NOT USING a pan with a crust shaper.
- Bake for 20 minutes. Remove the crust-shaper or parchment and weights. After the crust has cooled slightly but is still warm, use a pastry brush to lightly coat the interior surface with Dijon mustard. Set aside while you work on the fillings. letting the crust cool entirely now. Then sprinkle with seasoned breadcrumbs.2 tablespoons seasoned breadcrumbs
Prepare the Filling
- Line a baking sheet(s) with paper towels. Core tomatoes. Using a serrated knife, slice tomatoes ¼ inch thick, layer on the towels, sprinkle with salt, cover with paper towels, and let sit 30 minutes. Halfway through, refresh the paper toweling.1½ pounds ripe heirloom tomatoes, Kosher salt
- Render bacon lardons in a skillet over medium heat until just crisp, about 5 minutes. Drain, reserving 1 tablespoon fat in the skillet (or use olive oil if skipping bacon).2 slices thick-cut bacon
- Heat the bacon fat over medium heat, then add shallots and a pinch of salt. Cook, stirring often, until barely caramelized and light white-golden, about 12 minutes.6 medium shallots, 1 teaspoon fine sea salt
Assembling the Pie
- Preheat oven to 350°F. Pat half the tomatoes dry and layer in the crust with half the shallots, bacon, and herbs; season. Repeat with remaining breadcrumbs, tomatoes, shallots, and bacon. Top with your most colorful tomato slices to showcase the cheese.Kosher salt, ½ cup herbs, freshly ground black pepper
- Beginning with 1 cup, dollop pimento cheese over the pie (tomatoes can show). If you feel you require additional, use up to 1/4 more. Bake 30 minutes until lightly browned; cheese will spread as it melts. Switch to your ovens broiler and broil the top 1 to 2 minutes JUST UNTIL the pie is bubbling and a beautiful golden-brown.1-1¼ cups piquant white cheddar pimento cheese
- Cool on a wire rack at least 30 minutes. Sprinkle whole basil leaves casually on top. Serve warm or at room temperature, slicing with a serrated knife.small fresh basil leaves
Notes
- Want the most crispy and flaky pastry? Handle the dough gently and minimally to keep it tender and be sure it’s well chilled before rolling it out. Do NOT skip the layer of breadcrumbs on the bottom. Do NOT use more than the indicated amount of pimento cheese.
- Pat the tomatoes dry with paper towels after salting and resting and before assembling the pie. Refresh paper toweling halfway through. Keeping the excess moisture to a minimum will reduce soggy crusts.
- Be sure to let the pie cool for 30 minutes before slicing. If you cut into it too soon, the stability of the pie will be compromised and potentially watery.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
