Home Decorating Pie Piper

Pie Piper

Summer is fresh-produce paradise, and one of our great delights is hitting the farmers’ market each week for tomatoes. Whether rich red Brandywines, pop-’em-in-your-mouth Sungold cherries, ripe Romas perfect for making sauce, or brilliant green and gold heirlooms that star center plate in the most mouthwatering salads, tomatoes are at their peak right now, and we are taking full advantage.

This recipe was perfected by our own resourceful sales support manager, Kate Hill-Tapia, who got it from a friend who resourcefully sourced it from a Caribbean chef. No matter its origin, we ain’t too proud to beg Kate to make it for the company cookout every summer. The key to success is simple: buy the best-quality, freshest, local tomatoes.

Tomato Cheese Pie


1 9-inch pie crust, store-bought or homemade

1 tablespoon Dijon mustard

3–4 large tomatoes, thickly sliced

1 tablespoon olive oil

Chopped fresh garlic to taste

Salt to taste

Fresh or dried basil to taste

Oregano to taste

1.5–2.5 cups grated cheese, depending on desired cheesiness (semihard and hard cheeses are best for stronger flavor; we like cheddar, Gruyère, Parmesan, or Romano; or Monterey Jack for a milder taste)



Preheat the oven to 400 degrees.

Over the bottom of the piecrust, spread the mustard. On top, spread about 1/3 of the cheese.

Toss the tomatoes with the olive oil and seasonings. Drain off as much of the liquid as possible, then arrange a layer of tomato slices on top of the cheese. Repeat with a layer of cheese, topped by another layer of tomatoes, and finish with a layer of cheese.

Bake for about 30 minutes, until golden brown. Allow to firm up and cool to room temperature, or serve while still warm.




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