Tomato Pie with Garlic Herb Crust

Recipe and Images Provided by Strawberry Blondie Kitchen

Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.

The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.

You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.

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So, without further ado, here’s Strawberry Blondie Kitchen’s recipe for Tomato Pie with Garlic Herb Crust:

Prep Time: 1 Hour 25 Minutes
Servings: 8


For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup extra sharp cheddar
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/2 cup Minerva Dairy garlic and herb butter
  • 2 to 3 Tablespoons cold water (just until dough comes together)

For the Filling

  • 1/2 cup mayonnaise
  • 2 cups Italian cheese blend
  • 1/2 cup cheddar cheese
  • 1 egg
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 1/2 lbs. heirloom tomatoes


For the Crust

  1. Into your food processor add flour, cheese, chives, basil and salt. Pulse until combined. Add in butter and pulse until pea sized pieces form. Slowly add in water just until dough comes together. Knead together and place into saran wrap and chill for 30 minutes.

For the Tomatoes

  1. Thinly slice the tomatoes and lay onto a paper towel lined cookie sheet. Sprinkle with salt and allow to sit for 30 minutes.

For the Filling

  1. Into a bowl, put mayonnaise, Italian cheese, cheddar cheese, egg, dijon, chives, basil, sugar and red pepper flakes (if using). Stir to fully combine.

To assemble

  1. Preheat oven to 375 degrees.
  2. Remove dough from regrigerator and roll out onto floured surface.
  3. Place dough into a 9″ pie dish, crimping the sides and prick the bottom with a fork.
  4. Bake for 15 minutes or until slightly golden brown. Remove from oven and allow to cool for 15 minutes.
  5. Place half the cheese mixture into the bottom of the pie crust, then top with a layer of sliced tomatoes. Top with the remaining cheese mixture and top with sliced tomatoes.
  6. Bake in the oven for 30-35 minutes or until firm and the crust is golden brown.
  7. Top with additional chopped herbs, slice and serve.

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