This heirloom tomato pie recipe is a gluten free spin on a Southern classic! The almond flour crust is layered with fresh tomatoes and a combo of mayo, cheese, onions, and herbs for a savory pie that is SCD, gluten free, and grain free.
I make this heirloom tomato pie recipe at least twice every summer! The rich, smoky filling pairs perfectly with the sweet, fresh tomatoes in this fantastic dish.
I have to be honest with you, this pie does take some time to make...but it is 100% worth the effort!
What is a southern heirloom tomato pie?
A tomato pie is a popular Southern comfort food during the summer months. Layers of fresh tomatoes, cheese, mayo, fresh basil, and onions are baked in a crisp pie crust for an indulgent and savory meal.
The key to any tomato pie is making sure the fresh tomatoes don't make the crust soggy. It's also very important to give the pie time to cool before slicing so that the filling can set.
If your garden is overflowing with tomatoes, this is the recipe for you!
Pie Crust - My Almond Flour Pie Crust recipe is perfect for this pie! I suggest baking the pie crust a day before and storing it in the refrigerator until you're ready to make the heirloom tomato pie.
Mustard - Dijon mustard or stone ground mustard are both great options for this recipe. If you're following the SCD diet, Wellbee's typically has a few options to choose from.
Mayonnaise - Primal Kitchen has a tasty (and SCD friendly) mayo or you can make your own.
Smoked Gruyere Cheese - I honestly think that the smoked gruyere makes this dish! It adds such depth of flavor to the pie and the only other cheese I would suggest substituting it with is a smoked gouda.
Do I have to use heirloom tomatoes?
Of course not. I love using a variety of heirloom tomatoes for not only their beautiful colors but also the slight difference in flavors. However, any tomatoes can be used instead, so be sure to use your favorites.
How to make the heirloom tomato pie recipe
As mentioned above, pre-bake the almond flour pie crust and allow it to cool completely (photo 1). I suggest baking the crust the day before making the pie and storing it in the refrigerator.
Cut the tomatoes into ½ inch thick slices. Place some of the tomato slices, enough to cover the top of the pie, on a paper towel lined baking sheet (photo 2). Sprinkle the tomatoes with salt and press more paper towels on top (photo 3). Set aside.
Lightly grease a wire rack and set it inside a baking sheet. Arrange the remaining tomatoes in a single layer on the wire rack and bake in the oven until dried out (photo 4).
While the tomatoes are roasting, it's time to make the filling! Chop the onions, mince the garlic, give the fresh basil leaves a rough chop, and shred the gruyere cheese.
Heat the olive oil in a skillet over medium-high heat and saute the onions until translucent and slightly browned. Add the garlic and cook for one minute more (photo 5).
Transfer the onions and garlic to a medium bowl and add in the mayonnaise, mustard, basil, cheese, and a beaten egg. Stir all of the ingredients together until well combined (photo 6).
Spread half of the mayo mixture onto the bottom of the prepared almond flour pie crust, then use a spatula to gently layer the roasted tomatoes on top (photos 7 and 8).
Gently spread the remaining mayo mixture and top with the reserved fresh tomatoes (photo 9).
Place the pie dish on the center rack of a preheated oven and bake for 40 to 45 minutes until the filling is set.
Almond flour does tend to burn quickly, so be sure to keep a close eye on the pie and if needed, use aluminum foil to shield the edges of the pie.
Allow the pie to cool for a minimum of one hour. The longer you allow the pie to cool, the more the filling will set and the cleaner slices you'll get when serving.
After an hour cooling on the counter I like to place the pie in the refrigerator for an additional hour or two.
Sprinkle the heirloom tomato pie with freshly chopped basil and serve!
Why do I need to roast the tomatoes?
This extra step may seem tedious but roasting the tomatoes helps ensure that the pie isn't too soggy.
I've made this pie before without roasting the tomatoes and it turned out to be just a runny mess. Still yummy but totally a mess, so I highly suggest taking the extra time to roast the tomatoes!
What to serve with the southern heirloom tomato pie
Serve the pie as a side dish to a lovely piece of baked fish or this Oregano Lemon Chicken !
More summer recipes to try!
- Baked Chicken Bruschetta
- Seared Mahi Mahi with Strawberry Mint Salsa
- Crustless Zucchini Quiche
- Cauliflower Tabbouleh
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Recipe adapted from Southern Living.
Heirloom Tomato Pie
- 1 prebaked almond flour pie crust, view notes below for link
- 2 pounds assorted heirloom tomatoes, cut into ½ inch slices
- ¼ teaspoon fine sea salt
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, minced
- 1 Tablespoon olive oil
- 1 cup chopped basil
- ½ cup mayonnaise
- 1 Tablespoon mustard
- 8 ounces smoked gruyere cheese, shredded
- 1 large egg, beaten
- Preheat oven to 400F. Place 8 tomato slices (or enough to cover the top of the pie) on a paper towel lined baking sheet. Sprinkle with salt and press more paper towels on top. Set aside.
- Lightly grease a baking rack and place inside a baking sheet. Arrange the remaining tomatoes in a single layer on the rack and place in the oven to roast for 40 to 45 minutes or until he tomatoes have dried.
- While the tomatoes are roasting, heat the tablespoon of olive oil in a medium skillet over medium-high heat. Add the onion and cook until translucent and just starting to brown. Add the minced garlic and cook for one minute longer. Set aside.
- In a large bowl mix together the chopped basil, mayo, mustard, smoked gruyere, egg, onions, and garlic until well combined.
- Gently spread half of the mayo mixture on the bottom of the prepared pie crust. Use a spatula to gently transfer the roasted tomatoes onto the pie, covering the top.
- Spread the remaining mayo mixture over the tomatoes and arrange the fresh tomatoes on top.
- Place the pie on the middle rack of the oven and bake for 40 to 45 minutes. Almond flour burns quickly so keep an eye on the crust and if needed, use aluminum foil to cover the crust edges.
- Allow the pie to cool for 1 hour on the counter before moving into the refrigerator to cool for at least an additional hour. The longer the pie cools the more set the filling will be.
- Garnish the pie with fresh basil and serve!
- I suggest making the Almond Flour Pie Crust the day before and storing in the refrigerator until ready to use.
- Roasting the tomatoes will keep the pie from being soggy, do not skip this step!
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days. The pie can be enjoyed cold or it can warmed in the microwave for 15 to 20 seconds (don't microwave too long or the filling will become runny).