Daily food & travel inspiration in your inbox

Tomato Pie

Katie Quinn

Katie Quinn teaches an easy, cheesy tomato pie recipe that's great for week nights and can be dressed up with toppings or kept simple - either way, there's no way of messing this up!

Tomato Pie


  • 1/2 (15-ounce) package pre-made piecrusts

  • 1 garlic bulb, roasted

  • Some olive oil

  • 2 cups shredded mozzarella cheese

  • 4 large tomatoes

  • Salt &pepper


  1. Press refrigerated pie crust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until pie crust is lightly browned; set aside and let cool.

  2. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal. Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked pie crust.

  3. Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes.

  4. Sprinkle 1/2 cup cheese over the garlic.

  5. Arrange tomato slices over shredded cheese. Sprinkle with remaining cheese.

  6. Bake at 350° for 45 minutes or until tart is lightly browned.

  7. Top with fresh basil!

Tomato Pie




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Tomato pie. It's like a margarita pizza remastered. The thing I love about this recipe is that it's a go-to weeknight meal because it's so simple. You can get this crust premade from the grocery store. What I did was just pop it in the oven for like 8 to 10 minutes. Get it nice and brown. And then, let's move on to the garlic. We've got a whole bulb of garlic here. I roasted it. Stuck it in the oven at 425 degrees for about 30 minutes, 45 minutes until it gets nice and mushy. What you're gonna do is squeeze out the garlic cloves. It gives like a garlic pulp. And you're gonna put that on the bottom of the crust. And then just smear it on. I like to use the back of a spoon for this. It makes it easy and mess-free. Okay, great. So, our crust is pretty much ready to go now. Let's move on to the tomatoes. And really, tomatoes are the star of the show. I love making this recipe when tomatoes are at the peak of their season because it just makes their flavors shine. We've got our tomatoes. Now let's slice them. I'm using a bread knife. You can use any knife that gets the job done. Now we're gonna put them on a baking sheet lined with paper towels. Sprinkle 'em with a bit of salt and pepper. This is going to avoid a soggy bottom of crust. So, very important. Let them chill for about 10 minutes like that. Now, it's time to do the layering. So we start with our cheese. And guys, don't be shy 'cause this is gonna get all melty and it's gonna be really good. So I'm using shredded mozzarella cheese here, too. You can use a variety of cheeses. Parmesan, Asiago, anything like that. Mozzarella is my go-to, but you can even mix them together, have fun with it. All right, so now we're gonna put our sliced tomatoes on top. If you have a kid or if you are a kid, you can do this step. Have fun with how you put them on. You know, get your artistic side out. And then, let's add more cheese. Cheese is always delicious. Okay, we've got our cheese on top. So it goes cheese, tomatoes, cheese. All right, finish off the cheese. Beautiful, now we just pop it in the oven. All right, so I've let it cool now. So, it's set a bit. I put it in the oven at 350 for 45 minutes. Now, it's ready to go. And check out how cool this is. Boop A little kitchen trick for the day. All right. The cheese is melty. The crust is nice and browned. I wish you guys could smell this. It smells outstanding. I can't wait to stuff it in my face. Let's cut in. I like to do wedges, you know, like a typical tart or pie wedge. Oh yeah. Oh this is gonna be good guys. Look how lovely that is. And it's gonna be so yummy. Mmm. Mmm. This is another indication that simple is better. I learned about this recipe from one of you guys. A viewer commented on a video suggesting this recipe. So glad I tried it. Sherry, you're awesome. So, thanks again. Winner. As always, guys, keep it quirky.