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Crumb Topped Four Cheese Tomato Pie Recipe

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4.2 from 11 reviews

This Crumb Topped Four Cheese Tomato Pie is a delightful savory pie that combines the fresh flavors of ripe vine tomatoes with a rich blend of mozzarella, provolone, and garlic-herb cheeses. Topped with a buttery panko and Parmesan crumb crust, this pie bakes to a bubbly, golden perfection, perfect for a light dinner or a unique lunch with a flaky deep-dish crust.

Ingredients

Pie and Tomatoes

  • 1 9-inch deep dish pie crust (refrigerated, frozen, or homemade)
  • 16 slices vine ripened tomatoes, 1/4-inch thick (about 4 medium sized tomatoes)
  • 1/2 tsp kosher salt or sea salt
  • Black pepper, to taste

Cheese Mixture

  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • 1 container (6.5 oz) garlic-herb cheese, softened (such as Alouette or Boursin)

Crumb Topping

  • 1 tbsp salted or unsalted butter, melted
  • 3 tbsp panko breadcrumbs
  • 1 tbsp grated Parmesan cheese
  • 1/4 tsp garlic salt or granulated garlic

Instructions

  1. Drain Tomatoes: Place the tomato slices in a single layer on doubled paper towels. Season with kosher salt then gently press another single sheet of paper towel on top. Let them sit for 15 minutes to remove excess moisture.
  2. Par-Bake Pie Crust: Preheat the oven to 375°F. Place the pie crust onto a baking sheet and prick the bottom with a fork. Par-bake for 6 minutes, then lower the oven temperature to 350°F. If using homemade or refrigerated crust, press it firmly into a pie dish before par-baking.
  3. Prepare Cheese Layers: Mix together the shredded mozzarella and provolone cheeses. Divide the mixture into three equal parts.
  4. First Layer Assembly: Sprinkle the first third of the shredded cheese evenly on the bottom of the par-baked crust. Layer half of the tomato slices slightly overlapping on top. Season lightly with black pepper and spread half of the garlic-herb cheese over the tomatoes.
  5. Second Layer Assembly: Repeat by sprinkling the second third of shredded cheese, the remaining tomato slices, another light seasoning of black pepper, and the remaining garlic-herb cheese.
  6. Final Cheese Layer: Sprinkle the last third of shredded cheese evenly over the top layer of tomatoes and cheese.
  7. Make Crumb Topping: In a small bowl, mix the melted butter, panko breadcrumbs, grated Parmesan cheese, and garlic salt until well combined. Sprinkle this crumb topping evenly over the assembled pie.
  8. Bake: Bake the pie at 350°F for 40 minutes until the topping is golden brown and the filling is bubbly around the edges.
  9. Rest and Serve: Remove from oven and let the pie stand at room temperature for 15-20 minutes before slicing. Serve warm or at room temperature.

Notes

  • Letting the tomatoes sit on paper towels with salt helps to remove excess moisture, preventing a soggy pie crust.
  • Par-baking the crust ensures it stays crisp after baking with the juicy tomato fillings.
  • You can substitute garlic-herb cheese with any creamy flavored cheese for variation.
  • Serve this pie as a light main dish or a hearty appetizer.
  • Leftovers can be stored in the fridge and gently reheated in the oven.

Find it online: https://bitezly.com/crumb-topped-four-cheese-tomato-pie-recipe/