Southern Tomato Pie

Summer tomatoes deserve better than a sandwich.

This Southern Tomato Pie brings together ripe summer tomatoes, sweet roasted corn, sharp white cheddar, Parmesan, and fresh basil in a flaky homemade crust. Sweet Vidalia onion, roasted garlic, and a touch of smoked paprika add depth without stealing the spotlight from the tomatoes.

Unlike a traditional tomato pie made primarily with tomatoes and a mayonnaise-cheese topping, this version layers juicy tomatoes with a rich roasted corn and cheese filling. The result is a hearty savory pie with plenty of summer flavor, a golden crust, and a filling that holds together beautifully when sliced.

It’s equally at home at a backyard cookout, a family dinner, or a summer potluck. Serve it warm or chilled the next day, when the flavors have had even more time to develop.

Looking for a tangier variation? Try my Tomato, Roasted Corn & Goat Cheese Pie, made with creamy goat cheese and fresh scallions.

What Makes This Southern Tomato Pie Different?

• Sharp cheddar meets sweet corn. White cheddar and Parmesan bring savory richness, while roasted corn adds sweetness and a little caramelized flavor.
• Tomatoes in every layer. Fresh tomato slices are tucked between the filling and arranged across the top, so the tomatoes remain the star of the pie.
• A flaky crust built to handle the filling. My Signature 3:2:1 Butter-Lard Pie Crust is blind-baked and sealed with egg white to help keep the bottom crisp.

Southern Tomato Pie

Ripe tomatoes layered with roasted sweet corn, sharp white cheddar, Parmesan, Vidalia onion, and basil in a flaky homemade crust.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Rest Time 2 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings 8 Slices

Course: Main Course, Side Dish

Cuisine: American, Southern

Ingredients Instructions Notes

Ingredients

  

Pie Crust

• 1 blind-baked crust Use my 9-inch Signature Butter-Lard Pie Crust
• 1 egg white for sealing the blind-baked crust

Tomatoes

• 700 g ripe tomatoes sliced ¼-inch thick (about 4 medium tomatoes)
• 1 tsp kosher salt for draining the tomatoes

Corn & Cheese Filling

• 360 g roasted corn kernels about 3 cups, from 3–4 medium ears
• 170 g sharp white cheddar cheese freshly shredded (6 oz)
• 50 g shaved Parmesan cheese
• 40 g mayonnaise
• 2 large eggs
• 1 large egg yolk
• 70 g Vidalia onion finely diced
• 10 g fresh basil, chopped (about 20–25 medium leaves; reserve a small amount for garnish)
• 4 roasted garlic cloves roughly chopped
• 1¼ tbsp cornstarch
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika
• ¼ tsp dried thyme optional, but recommended
• 1 tsp olive oil or butter for sautéing the onion and roasting the corn

Instructions

 

Prepare and Seal the Crust

1. Blind-bake a 9-inch Signature Butter-Lard Pie Crust following the Man-Made Pies blind-baking instructions.
   
2. While the crust is still hot, brush the bottom and sides with egg white and return it to the oven for 2–3 minutes, until the egg white is dry.
3. Allow the crust to cool completely before adding the filling.
Man-Made Tip: The egg-white barrier helps protect the flaky bottom crust from moisture in the tomato filling. Don't skip this step.

Salt and Drain the Tomatoes

1. Slice most of the tomatoes about ¼ inch thick.
2. Reserve the best-looking tomatoes for the top of the pie and slice them slightly thinner.
3. Arrange the slices in a single layer on paper towels, lightly salt both sides, and cover with additional paper towels.
4. Let rest for 30–45 minutes, then pat thoroughly dry.
Man-Made Tip: Tomatoes hold a surprising amount of water. Salting and drying them before assembly is the key to a rich filling that isn't watery. The thinner slices on top also brown more attractively.

Roast the Corn and Cook the Onion

1. Heat a small amount of the olive oil or butter in a skillet over medium heat.
2. Add the diced Vidalia onion and cook for 5–7 minutes, until softened and translucent.
3. Transfer to a bowl and let cool.
4. Cut the kernels from 3–4 ears of corn, measuring approximately 360g.
5. Heat a cast-iron skillet over medium-high heat with the remaining oil or butter.
   
6. Add the corn and cook, stirring occasionally, until lightly browned with caramelized edges, about 6–8 minutes for fresh corn or 4–6 minutes for leftover cooked corn.
7. Stir in the roasted garlic during the final minute.
8. Transfer to a bowl and let cool.
   
Man-Made Tip: Leftover cooked corn works beautifully here. A quick roast in a hot cast-iron skillet concentrates its sweetness and adds flavor without much extra work.

Make the Corn and Cheese Filling

1. In a large mixing bowl, combine the cooled roasted corn and garlic, sautéed Vidalia onion, sharp white cheddar, Parmesan, mayonnaise, eggs, egg yolk, chopped basil, cornstarch, kosher salt, black pepper, smoked paprika, and optional dried thyme.
2. Stir gently until evenly combined.

Layer the Filling and Tomatoes

1. Spread half of the corn and cheese filling evenly into the cooled, blind-baked crust.
2. Arrange a layer of the ¼-inch tomato slices over the filling, slightly overlapping them.
   
3. Spread the remaining corn filling over the tomatoes.
   
4. Finish with the reserved thinner tomato slices, overlapping them across the top.
   
5. Leave the tomatoes uncovered so they can lightly brown during baking.
Man-Made Tip: Give the tomato slices one final blot with paper towels before layering if they've released additional moisture.

Bake Until Set

1. Preheat the oven to 350°F (175°C).
2. Bake for 40–45 minutes, until the filling is set, the crust is golden brown, the top tomatoes begin to brown around the edges, and the center reaches approximately 190–195°F.
3. If the crust edges brown too quickly, cover them loosely with a pie shield or aluminum foil.
   

Rest, Finish, and Serve

1. Transfer the pie to a wire rack and allow it to rest for up to 2 hours before slicing. As the pie cools, the filling continues to set, making cleaner slices.
2. Sprinkle with additional freshly chopped basil just before serving.
3. Serve warm, or refrigerate within 2 hours of removing the pie from the oven. If it hasn't cooled completely, refrigerate it uncovered until cool, then cover.
4. For the best flavor and firmest slices, refrigerate overnight and enjoy the following day.

Notes

Corn: Fresh summer corn is ideal, but frozen corn also works. Thaw completely and pat dry before roasting.

Tomatoes: Heirloom tomatoes are excellent for this recipe and add beautiful color. Choose varieties that are ripe but still firm enough to slice.

Storage: Refrigerate leftovers in a covered container for up to 3–4 days. Serve chilled, gently reheated, or allow individual slices to come toward room temperature briefly before serving.

Serving Suggestions

Southern Tomato Pie makes an excellent summer lunch or light dinner alongside a crisp green salad or fresh fruit. It’s also a natural companion to grilled chicken, barbecue, or burgers at a backyard cookout.

And because the flavors develop overnight, leftovers make a particularly good next-day lunch.

Frequently Asked Questions