Simple Tomato Pie

Red, yellow, orange and green tomatoes dot this colorful, crispy, and slightly cheesy savory pie.


  • 2 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 18 tablespoons unsalted butter, cubed and chilled
  • 6 tablespoons ice water
  • 3 tablespoons stone-ground mustard
  • 1 cup sharp white cheddar cheese, grated
  • Kosher salt and freshly ground pepper
  • 3 to 4 pints ripe tomatoes of various sizes, colors and shapes
  • 1 egg, beaten
  • 4 to 6 fresh thyme sprigs
  • Large-flake sea salt


  1. In the bowl of a food processor fitted with the blade attachment, place flour, sugar and salt and pulse to combine. Add butter to the processor and pulse until the mixture resembles a coarse meal. With the processor running, slowly drizzle in up to 6 tablespoons of ice water until the mixture comes together and begins to form a ball. Knead the dough a few times by hand if necessary, then wrap in plastic wrap. Refrigerate for at least one hour before rolling out crust.
  2. Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
  3. Once dough is rolled out, spread mustard and sprinkle cheese all over the crust, leaving a 2-inch border around the edge. Season with a bit of salt and pepper.
  4. Chop larger tomatoes in pieces or slices, medium tomatoes in half and leave small cherry tomatoes whole. Place tomatoes over the cheese and fold the edges of the crust inwards over the filling.
  5. Make sure to seal the cracks that appear, then brush crust with egg wash. Sprinkle with thyme and large-flake sea salt.
  6. Bake for 30 to 35 minutes, until crust is golden and filling is bubbling.
  7. Allow to cool for 15 to 20 minutes, then slice and serve warm.