Tomato and Cheese Pie

Tomato and cheese pie is a Southern summer specialty. Creamy cheese and fresh tomatoes, a match made in heaven, get even more of a boost with a cream cheese crust, chives, red pepper flakes, and garlic. Perfect for a leisurely lunch.

A cast-iron skillet filled with a tomato and cheese pie, one slice missing. Next to it, aq white plate with a half eaten slice of pie.

Adapted from Asha Gomez | My Two Souths | Running Press Adult, 2016

Visually stunning, this summer showstopper is my favorite recipe for entertaining during the peak of tomato season. Chives and parsley give flavorful support to the ripe tomatoes without overpowering them. The sharp bite of black pepper matches the creamy cheese, and the display of this dish’s colorful tomatoes shouts summer. It doesn’t matter whether in Kerala or Kennesaw, tables draped with a brightly colored madras cloth adorned with this bright tomato pie as the centerpiece is summer party perfection.-Asha Gomez


The crust for this pie is “blind baked,” a process of baking a pie crust without the filling. In this instance, the crust is partially baked, filled, and then baked again. You can use a small, easy to remove chain weight or pottery pie beads to keep the crust’s bottom from rising, but rice also works well.

Tomato and Cheese Pie

A cast-iron skillet filled with a tomato and cheese pie, one slice missing. Next to it, aq white plate with a half eaten slice of pie.

Guests swoon at the sight and sigh with delight at the taste of this simple ricotta and Manchego pie in a flaky cream cheese crust.

Asha Gomez

Prep 45 mins

Cook 1 hr

Total 2 hrs 5 mins

  • Preheat the oven to 350°F (180°C).

  • Place the tomatoes in a colander to drain for 30 minutes, tossing occasionally. Reserve the juice for later use, if desired.

    If your tomatoes are still quite wet after draining, lay them on paper towel to absorb excess moisture.

  • Line a 9-inch (23-cm) cast-iron skillet or deep-dish pie pan with the dough and prick the bottom of the crust several times with a fork to keep it from puffing up while baking. Line the dough with parchment paper. Place pie weights or rice over the bottom and up the sides of the paper.
  • Bake until the edges are beginning to brown, about 20 minutes. Remove the paper and weights and return to the oven to bake until the interior crust is light golden, about 10 minutes more. Place the pie crust in the skillet or pan on a rack to cool.

  • Meanwhile, in a medium bowl, combine the ricotta, eggs, Manchego, breadcrumbs, garlic, chives, parsley, 1 teaspoon of the black pepper, 1/2 teaspoon of the red pepper flakes, and 1 teaspoon of salt. Mix well.
  • Evenly spread the cheese mixture into the crust. Arrange the tomatoes over the cheese. Sprinkle the remaining pepper, red pepper flakes, and salt over the tomatoes. Drizzle with the olive oil.

  • Bake the pie until the tomatoes are browned, 45 to 60 minutes. Place the pie on a rack to cool for at least 20 minutes before slicing to serve.

Serving: 1servingCalories: 347kcal (17%)Carbohydrates: 16g (5%)Protein: 18g (36%)Fat: 24g (37%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 108mg (36%)Sodium: 729mg (32%)Potassium: 415mg (12%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1668IU (33%)Vitamin C: 18mg (22%)Calcium: 422mg (42%)Iron: 2mg (11%)

Originally published August 08, 2021

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