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Juicy heirloom tomatoes, creamy Gouda cheese, and a fragrant rosemary-infused crust come together in this elegant savory pie. Perfect for summer gatherings, brunches, or light dinners, this tomato pie celebrates peak-season tomatoes with rich flavor and beautiful presentation.

Why You’ll Love This Recipe

• Showcases fresh summer tomatoes
• Flaky homemade rosemary crust
• Rich and creamy Gouda filling
• Great for brunch, lunch, or dinner
• Can be served warm or at room temperature

Ingredients

For the Rosemary Crust

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon fresh rosemary, finely chopped
• ½ cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the Filling

• 4 to 5 medium heirloom tomatoes, sliced
• 1 cup shredded Gouda cheese
• ½ cup mozzarella cheese
• ⅓ cup mayonnaise
• 2 tablespoons sour cream
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste

For Garnish

• Fresh basil leaves
• Extra rosemary sprigs

Instructions

Step 1: Prepare the Crust

In a large bowl, combine flour, salt, and chopped rosemary. Add cold butter and work it into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Prepare the Tomatoes

Arrange tomato slices on paper towels. Sprinkle lightly with salt and allow them to sit for about 20 minutes. This helps remove excess moisture and prevents a soggy pie.

Pat dry before using.

Step 3: Make the Cheese Filling

In a mixing bowl, combine:

• Gouda cheese
• Mozzarella cheese
• Mayonnaise
• Sour cream
• Garlic
• Thyme
• Black pepper

Mix until well combined.

Step 4: Assemble the Pie

Preheat oven to 375°F (190°C).

Roll out the chilled dough and fit it into a 9-inch pie dish. Trim and crimp the edges.

Spread half of the cheese mixture across the bottom of the crust. Arrange a layer of tomato slices over the filling. Add the remaining cheese mixture and top with another layer of tomatoes.

Season lightly with black pepper.

Step 5: Bake

Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.

Allow the pie to cool for at least 15 minutes before slicing.

Step 6: Garnish and Serve

Top with fresh basil leaves and a few rosemary sprigs before serving.

Serving Suggestions

This savory pie pairs wonderfully with:

• Mixed green salad
• Grilled vegetables
• Chilled soup
• Lemon vinaigrette salad
• Roasted potatoes

Tips for the Best Tomato Pie

• Use ripe but firm heirloom tomatoes.
• Always drain tomatoes before baking.
• Smoked Gouda adds extra depth of flavor.
• Let the pie rest before slicing for cleaner pieces.
• Fresh herbs provide the best aroma and taste.

Final Thoughts

This Tomato Pie with Rosemary Crust transforms simple summer ingredients into a stunning dish that’s both comforting and sophisticated. The sweet acidity of heirloom tomatoes, creamy Gouda filling, and buttery rosemary crust create a perfect balance of flavors that make every bite memorable. Whether served at a family dinner or a summer gathering, it’s a recipe that’s sure to impress.