When the dog days of summer give way to a bountiful harvest that includes succulent, garden-fresh tomatoes, it’s time for BLT’s, caprese salads and panzanella. But, it’s also the perfect time to make delicious savory pie!

This delicious summer pie contains layers of colorful tomatoes along with flavorful herbs, smoky bacon and plenty of cheese. The buttery cornmeal biscuit crust takes the dish to an entirely new level, making it perfect for a light summer dinner or even brunch.

Savory Tomato Pie

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 4-6 servings

Savory Tomato Pie


    For the pie:
  • 1 1/2 pounds tomatoes, sliced
  • 1 teaspoon kosher salt
  • 1/2 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano
  • 2 tablespoons fresh basil
  • 4 ounces fresh goat cheese
  • 1 1/2 cups shredded Fontina
  • ½ cup Romano cheese, plus an additional 2 tablespoons for topping
  • 8 ounces cooked bacon, crumbled or diced
  • freshly ground black pepper, to taste
  • For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, chilled
  • 3/4 cups buttermilk


  1. Line baking sheet with paper toweling and set tomato slices on towels. Sprinkle with salt and allow them to sit at room temperature for 30 minutes to extract some of the juices.
  2. Mix together green onions, garlic, herbs, cheese, bacon and pepper and set aside.
  3. Stir together the flour, cornmeal, baking powder, baking soda and salt. Blend chilled butter into flour mixture with pastry blender or two forks until butter flour mixture forms pea-sized crumbs. Stir in buttermilk and mix until well combined. On lightly floured surface, turn out dough and roll it into circle about 11 inches in diameter.
  4. Preheat the oven to 350°F and lightly butter 9 inch pie plate. Gently lift dough and place it into pan, working dough until pan is evenly lined with crust.
  5. Gently pat tomatoes dry with paper toweling.
  6. To fill pie, sprinkle half of cheese mixture over crust. Layer in half tomatoes, sprinkle with black pepper, and top with remaining cheese. Place remaining tomatoes on top of cheese with an additional sprinkle of pepper. Finish with remaining 2 tablespoons of Romano.
  7. Bake pie uncovered for 30-35 minutes or until crust is lightly browned and pie is bubbling. Allow to rest for 15 minutes before slicing. Serve warm.

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