Crustless Tomato Pie Recipe: Fresh Summer Tomato Tart

This crustless tomato pie is a simple, flavorful way to showcase ripe summer tomatoes. Thick tomato slices are layered with cheddar, mozzarella, and Parmesan cheeses, plus fresh basil and green onions, for a savory, cheesy dish that’s ready with minimal effort. Because there’s no crust to prepare, the pie comes together quickly—about 15 minutes of prep—and bakes into a golden, sliceable dish that works for brunch, lunch, or an easy summer dinner.

Tomato season is one of my favorites because I end up adding fresh tomatoes to nearly everything. When my counter is full of garden tomatoes, this pie becomes a go-to. Early tests taught me a few important lessons: salt and drain the tomato slices to pull out excess moisture, pat them very dry with paper towels, and let the baked pie rest for 10–15 minutes before slicing so the filling sets. I also prefer freshly grated Parmesan for a smoother, creamier filling. The finished pie should be lightly golden on top with a center that’s set but still slightly soft to the touch.

What I Learned While Testing

• Salt the tomatoes to draw out excess moisture and prevent a watery pie.
• Pat the tomatoes dry with paper towels to remove residual liquid before assembling.
• Let the pie rest 10–15 minutes after baking so it slices cleanly.
• Use freshly grated Parmesan for a creamier, more cohesive filling.
• Drain extra-juicy tomatoes longer — some varieties hold more liquid than others.
• Slice tomatoes thinly and evenly with a serrated knife to avoid crushing them and to ensure even baking.

Crustless Tomato Pie

Equipment

• 1 9-inch pie dish or baking dish

Ingredients

• 1½ lbs ripe tomatoes, sliced into ¼–⅓-inch slices
• 1 tsp salt, divided
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 large eggs
• ½ tsp black pepper
• ¼ tsp garlic powder
• ¼ cup fresh basil, chopped (about 10 g)
• 2 tbsp chopped green onion

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish.
2. Arrange the tomato slices in a single layer on a paper towel–lined tray. Sprinkle with ½ tsp of the salt and let them sit for 30 minutes to release excess moisture.
3. Pat the tomato slices very dry with paper towels to remove as much liquid as possible. Set aside.
4. In a large bowl, combine the cheddar, mozzarella, Parmesan, eggs, remaining ½ tsp salt, black pepper, and garlic powder until evenly mixed.
5. Spread about one-third of the cheese mixture across the bottom of the prepared dish. Arrange half of the tomato slices in an even layer over the cheese.
6. Spread another third of the cheese mixture over the tomato layer, then sprinkle the chopped basil and green onion on top.
7. Layer the remaining tomato slices, then spread the last third of the cheese mixture evenly over the top.
8. Bake for 35–40 minutes, until the center is set and the top is lightly golden. Let the pie cool for 10–15 minutes before slicing and serving.

Notes

• Salt and drain the tomatoes well to avoid excess moisture in the finished pie.
• Pat tomatoes completely dry before assembling for the best texture.
• Let the pie cool before slicing to get clean slices.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese.
• Roma tomatoes tend to be less watery and work especially well.
• The pie is delicious warm, at room temperature, or cold.
• Store leftovers covered in the refrigerator for up to 3 days.
• Reheat slices in a 325°F oven for the best texture and to keep the filling creamy.
• You can bake the pie up to one day ahead and reheat before serving.

Nutrition

How to Make Crustless Tomato Pie Step by Step

Gather the ingredients: Preheat the oven to 375°F and lightly grease a 9-inch pie dish. Have the cheeses grated and herbs chopped before you begin.

Prep the tomatoes: Arrange the sliced tomatoes in a single layer on a paper towel–lined tray, sprinkle with ½ tsp salt, and let sit for 30 minutes to drain. You’ll see droplets of liquid collect as they release moisture.

Dry the tomatoes: Gently blot the slices with paper towels to remove remaining moisture without crushing them. This ensures the pie sets properly in the oven.

Make the cheese mixture: Combine cheddar, mozzarella, Parmesan, eggs, the remaining salt, black pepper, and garlic powder until smooth and well combined.

Assemble: Spread one-third of the cheese mixture in the dish, layer half the tomatoes, add another third of the cheese mixture, sprinkle basil and green onions, add the remaining tomatoes, and finish with the last third of the cheese mixture.

Bake: Bake 35–40 minutes until the center is set and the top turns lightly golden. Remove from the oven and allow to cool for 10–15 minutes.

Cool and serve: Let the pie rest, then slice and serve warm or at room temperature. Leftovers are great cold or gently reheated.

Variations & Substitutions

• Swap cheddar for Gruyère, fontina, Monterey Jack, or provolone for different flavors and textures.
• Use Roma, heirloom, cherry, or grape tomatoes; cherry and grape tomatoes are often less watery but still benefit from draining.
• Add cooked bacon, crumbled sausage, diced ham, or prosciutto for a heartier pie.
• Fold in cooked vegetables like sautéed spinach, caramelized onions, roasted peppers, or mushrooms—make sure they’re dry first.
• Replace basil with thyme, oregano, chives, parsley, or dill for a different herb profile.
• Add red pepper flakes or diced jalapeño for heat.
• Swap green onions for chives, diced shallots, or thinly sliced sweet onion.
• Try a thin layer of Dijon mustard under the first cheese layer for tang.
• Top with crumbled goat cheese or feta for extra richness before baking.

Serving Suggestions

This pie is great served slightly warm with bread that soaks up any cheesy juices—gluten-free focaccia or flatbreads work well. For brunch, pair it with breakfast potatoes, a fresh salad, or light pastries. It’s also tasty cold, straight from the fridge, making it convenient for quick lunches or picnics.

Storage Instructions

Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in a 325°F oven for a few minutes to keep the filling creamy and prevent sogginess. You can bake the pie up to one day ahead, cool it completely, refrigerate, and warm gently before serving.

More Summer Brunch Ideas

• Crustless ham and cheese quiche or other crustless bakes for easy brunch options.
• Fresh muffins or quick breads to add a sweet element to a savory spread.
• Light salads or grilled vegetables to balance the rich, cheesy pie.