Oh, summer tomatoes – just the thought of them makes me giddy! There’s nothing like biting into a juicy heirloom tomato still warm from the sun. That’s exactly what inspired this Heirloom Tomato Pie with Yogurt Crust. I was drowning in gorgeous tomatoes from my garden last August (seriously, my kitchen counter looked like a tomato rainbow), and I needed something special to do with them all. Enter this pie – with its tangy, flaky yogurt crust that perfectly balances those sweet, vibrant tomatoes. It’s become my go-to summer showstopper because it’s ridiculously simple but tastes like you spent hours in the kitchen. The best part? That crust comes together with just four ingredients you probably have right now. Trust me, once you try this combo, you’ll be making it every tomato season!
Why You’ll Love This Heirloom Tomato Pie with Yogurt Crust
This isn’t just another tomato pie – it’s the one that’ll have everyone asking for your recipe. Here’s why:
- That tangy crust – The yogurt gives it this irresistible slight zing and tender flakiness that regular pastry just can’t match
- Tomato rainbows – Heirlooms bake up into the most gorgeous mosaic of colors and flavors (my neighbor thought it was too pretty to eat!)
- No-fuss prep – The dough comes together in minutes with just a bowl and fork – no fancy equipment needed
- Universal crowd-pleaser – I’ve served this at picnics, dinner parties, and even book club – always disappears first
Seriously, this pie checks all the boxes – beautiful, easy, and utterly delicious. Just wait until you smell it baking!
Ingredients for Heirloom Tomato Pie with Yogurt Crust
Gather these simple ingredients – I promise you won’t need to make a special trip to the store. I’ve made this pie enough times to know these measurements by heart:
- 2 cups all-purpose flour (spooned and leveled, don’t pack it!)
- 1/2 cup plain yogurt – the tangier the better in my book
- 1/4 cup cold butter, cubed – I mean fridge-cold, straight from the butter dish
- 1/2 tsp salt – it makes all the flavors pop
- 4 large heirloom tomatoes, sliced about 1/4-inch thick (more on prepping these beauties below)
- 1/2 cup grated Parmesan cheese – the good stuff, not the green can
- 1/4 cup fresh basil, chopped (measure after chopping – and yes, it must be fresh!)
- 2 cloves garlic, minced (or 3 if you’re feeling bold like me)
- 1 tbsp olive oil – a drizzle makes everything better
- 1/4 tsp black pepper – freshly cracked if you’ve got it
Ingredient Notes & Substitutions
Out of something? Don’t panic! Here are my tried-and-true swaps: Greek yogurt works beautifully if that’s what you have (just add a splash of milk if it’s super thick). No Parmesan? Pecorino or even sharp cheddar can step in. The key with tomatoes? Pat them dry with paper towels before layering – I learned this the hard way after a soggy pie disaster! And if heirlooms aren’t available, beefsteak tomatoes will do in a pinch (just use the firmest ones you can find).
How to Make Heirloom Tomato Pie with Yogurt Crust
Okay, let’s get to the fun part! Here’s my foolproof method for making this beauty – I’ve made it so many times I could probably do it with my eyes closed (but please don’t try that at home).
- Preheat your oven to 375°F (190°C) – this gives it time to get nice and toasty while you prep everything else.
- Make the dough: In a big bowl, mix flour and salt. Work in the cold butter cubes with your fingers until it looks like coarse crumbs. Stir in yogurt until it just comes together – don’t overmix!
- Press it in: No rolling pin? No problem! Just press the dough evenly into a 9-inch pie dish with your fingers. I like to go up the sides about an inch.
- Tomato time: Layer those gorgeous tomato slices in overlapping circles – this is where it starts looking like edible art. Sprinkle each layer lightly with garlic, basil, and a pinch of salt.
- Top it off: Drizzle with olive oil, sprinkle Parmesan all over, and finish with black pepper. So simple, so good!
- Bake: 35-40 minutes until the crust is golden and tomatoes are slightly caramelized. Your kitchen will smell incredible.
- Rest: Let it cool for 10 minutes before slicing – I know it’s hard to wait, but this prevents tomato avalanches!
Tips for the Perfect Yogurt Crust
If your dough feels sticky, chill it for 30 minutes – cold dough is way easier to handle. I roll mine between two sheets of parchment to about 1/4-inch thickness. Extra crispy crust lovers can blind-bake it for 10 minutes before adding fillings (just poke holes with a fork first).
Assembling the Tomato Layers
Here’s my secret: pat those tomato slices dry with paper towels first – moisture is the enemy of a crisp crust! Overlap them slightly like shingles, seasoning each layer as you go. Leave about 1/4-inch space around the edge so juices don’t bubble over. A light hand with salt draws out flavor without making things watery.
Serving Suggestions for Heirloom Tomato Pie
This pie shines brightest with simple sides that let those tomatoes take center stage. My go-to? A peppery arugula salad with lemon vinaigrette – the bitterness cuts through the richness perfectly. For summer cookouts, nothing beats pairing it with charred corn on the cob. And if we’re being honest? A cold glass of rosé never hurts either!
Storing and Reheating Heirloom Tomato Pie
Leftovers? Ha! I rarely have any, but when I do, here’s how I keep them perfect: Cool completely, then tuck slices into an airtight container in the fridge (good for 3 days). Warning – resist the microwave! It turns that glorious crust soggy. Instead, revive it in a 350°F oven for 10-15 minutes until warmed through and crispy again. Pro tip: If the edges start browning too much, just tent with foil. Works every time!
Heirloom Tomato Pie with Yogurt Crust FAQs
Can I use regular tomatoes? Absolutely! While heirlooms have that gorgeous color variation, firm beefsteak or Roma tomatoes work too. Just slice them thick and pat them extra dry – their higher water content means they need a little more prep love.
Can I freeze the pie? I don’t recommend it, friends. The tomatoes turn mushy when thawed, and that perfect crust texture goes soggy. This pie shines brightest fresh from the oven – but hey, leftovers rarely last long enough to freeze anyway!
How to prevent a soggy crust? My triple defense system: 1) Pat tomatoes bone-dry before layering, 2) Go easy on the salt (it draws out moisture), and 3) Let the baked pie rest 10 minutes before slicing. Bonus tip: Sprinkle a thin layer of Parmesan under the tomatoes – it acts as a moisture barrier!
Nutritional Information
Now, I’m no nutritionist (just a tomato pie enthusiast!), but here’s the scoop on what’s in each delicious slice. Keep in mind these numbers can wiggle a bit depending on your exact ingredients – like how juicy your tomatoes are or whether you go heavy-handed with that Parmesan (no judgment here!).
Per serving (that’s 1/6 of the pie – though good luck stopping at just one piece!):
- 280 calories – mostly from that flaky crust and cheesy topping
- 12g fat – thanks to the butter and olive oil doing their flavor magic
- 32g carbs – from the flour and natural tomato sugars
- 8g protein – the yogurt and cheese really pull their weight here
Not too shabby for something that tastes this indulgent, right? The tomatoes pack a nice vitamin C punch too, which basically makes this health food in my book. Winky face.
Share Your Heirloom Tomato Pie Experience
Made this beauty? Snap a pic and tag me – I live for your tomato pie triumphs! Leave a comment below telling me your favorite heirloom variety or any clever twists you tried. Happy baking, friends!
Print
Irresistible Heirloom Tomato Pie with Yogurt Crust in 40 Minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A savory pie featuring heirloom tomatoes and a tangy yogurt crust.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/4 cup cold butter, cubed
- 1/2 tsp salt
- 4 large heirloom tomatoes, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Mix flour, yogurt, butter, and salt to form a dough.
- Roll out the dough and press into a pie dish.
- Layer tomato slices in the crust.
- Sprinkle with Parmesan, basil, garlic, olive oil, and black pepper.
- Bake for 35-40 minutes until golden.
- Let cool for 10 minutes before serving.
Notes
- Use ripe but firm tomatoes to prevent sogginess.
- Chill the dough for 30 minutes for easier handling.
- Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Keywords: heirloom tomato pie, yogurt crust, savory pie, summer recipe