A tomato pie is a wonderfully savory veggie-based main dish to add to your repertoire. They’re not only delicious, but they are easy to make and stunning to look at – especially if you take a cue from my recipe for a Rainbow Heirloom Tomato Pie, which I’m sharing over at the Craftsy blog (it’s free!!) right now!. The pie starts with a pile of ripe heirloom tomatoes, the more colorful the better. While the colors are pretty, each type of tomato has a slightly different flavor and texture, so the more tomatoes you have, the more complex your pie filling is going to be. The tomatoes are layered into a buttery pastry crust and covered with a cheesy topping that browns up in the oven.
This pie is, of course, best when tomatoes are in season. Since we’re approaching the end of summer, plan to give this recipe a try soon so that you don’t have to wait until next summer to bake it up. The pie can be served warm or cold (I like it both ways, but find it hard to resist when it is freshly baked), so you can either prepare it the day you plan to serve it or a day or so in advance.