Print

Savory Oven-Roasted Tomato Pie Recipe with Gruyere Herb Custard

oven-roasted tomato pie - featured image
Print Recipe

A comforting and delicious savory pie featuring oven-roasted heirloom tomatoes, a rich Gruyere and herb custard, and a flaky crust. Perfect for late summer or early fall meals.

Ingredients

Scale
  • 1 9-inch pie crust (store-bought or homemade)
  • 1 tablespoon olive oil (for brushing the crust edges)
  • 4 cups mixed heirloom tomatoes, sliced or halved
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar (optional)
  • 3 large eggs, room temperature
  • 1 cup heavy cream (or half-and-half for lighter custard)
  • 1 cup shredded Gruyere cheese
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Toss sliced tomatoes with olive oil, salt, pepper, and sugar if using. Spread on a baking sheet in a single layer and roast for 20-25 minutes until softened and caramelized.
  2. Place pie crust into a 9-inch pie dish. Prick bottom with a fork. Brush edges with olive oil. Optionally blind bake crust for 8 minutes at 375°F (190°C) for extra crispness.
  3. In a bowl, whisk together eggs, cream, salt, pepper, and garlic until combined. Stir in chopped herbs and shredded Gruyere cheese.
  4. Once tomatoes have cooled slightly, layer them evenly over the pie crust. Pour the herb custard mixture over the tomatoes.
  5. Reduce oven temperature to 375°F (190°C). Bake pie for 35-40 minutes until custard is set and top is golden brown. Test doneness by gentle shaking; minimal jiggle in center is desired.
  6. Let pie cool for 10-15 minutes before serving to allow custard to firm up and flavors to meld.

Notes

Roasting tomatoes first concentrates their sweetness and prevents a watery pie. Blind baking the crust helps avoid sogginess. Tent crust edges with foil if browning too quickly. Let pie rest before slicing for cleaner cuts. For dairy-free, substitute cream with coconut cream and Gruyere with vegan cheese. Gluten-free crust options can be used.

Nutrition

Keywords: tomato pie, savory pie, Gruyere, herb custard, oven-roasted tomatoes, summer recipe, easy pie, brunch recipe

Find it online: https://bitesienna.com/savory-oven-roasted-tomato-pie-recipe-with-gruyere-herb-custard-easy-and-delicious/