07/27/2026
🐝 Beeatrice’s Garden Kitchen
Beeatrice’s Garden Tomato Pie
This was delicious!!! Serve with a garden salad, fresh green beans, or a good steak!
“A celebration of summer’s finest tomatoes, nestled between flaky pastry, sweet caramelized onions, a light blanket of cheese, and a buttery Ritz cracker topping.”
Yield: 2 (9-inch) pies
Prep Time: 1 hour 15 minutes
Bake Time: 35–40 minutes
Total Time: About 2½ hours
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🥧 Ingredients
Pie Crusts
* 2 (9-inch) deep-dish pie crusts, blind baked
Tomato Layer
* 6–7 medium ripe garden tomatoes, sliced ¼-inch thick
* Kosher salt, for draining
* Freshly ground black pepper
* ¾ cup fresh basil, torn or roughly chopped
* ½ teaspoon fresh thyme leaves
Caramelized Onion Layer
* 2 tablespoons salted butter
* 1 tablespoon olive oil
* 1 large sweet onion, thinly sliced
* 2 cloves garlic, minced
* 1 teaspoon all-purpose flour
* 1 tablespoon apple cider vinegar
* 1 teaspoon Worcestershire sauce
Cheese Layer
(Divide evenly between both pies.)
* 1½ cups freshly shredded extra-sharp white cheddar
* 1 cup freshly shredded Gruyère
* ½ cup freshly grated Parmesan
* ½ cup Hellmann’s Real Mayonnaise
* ¼ cup sour cream
* ¼ teaspoon smoked paprika
* Pinch of cayenne pepper (optional)
Buttery Ritz Topping
* 2 sleeves Ritz crackers, coarsely crushed
* 4 tablespoons salted butter, melted
* ½ cup freshly grated Parmesan
* 2 tablespoons chopped fresh parsley
Garnish
* Fresh basil ribbons
* Thinly sliced green onions
* Flaky sea salt
* Freshly cracked black pepper
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Instructions
1. Prepare the Tomatoes
Arrange the tomato slices on paper towels or cooling racks.
Sprinkle generously with kosher salt and allow them to drain for 45–60 minutes.
Pat dry thoroughly before assembling the pies.
Beeatrice’s Tip: Don’t skip this step. Removing excess moisture keeps the pie flavorful and helps it slice beautifully.
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2. Blind Bake the Crusts
Preheat oven to 375°F.
Prick each pie crust several times with a fork.
Bake for 10–12 minutes, until just beginning to turn lightly golden.
Remove and allow to cool slightly.
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3. Caramelize the Onions
Heat the butter and olive oil in a large skillet over medium-low heat.
Add the onions and cook slowly for 25–30 minutes, stirring occasionally, until deeply golden and sweet.
Add the garlic and cook for 1 minute.
Sprinkle the onions with the flour and stir continuously for another minute.
Add the apple cider vinegar and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
Continue cooking until almost all of the liquid has evaporated.
Remove from the heat and cool slightly.
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4. Prepare the Cheese Layer
In a medium bowl combine:
* Cheddar
* Gruyère
* Parmesan
* Hellmann’s mayonnaise
* Sour cream
* Smoked paprika
* Cayenne (if using)
Mix until smooth and evenly combined.
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5. Assemble the Pies
Divide all ingredients evenly between both pies.
For each pie:
* Arrange one full layer of tomatoes.
* Season lightly with black pepper.
* Sprinkle with some basil and a little thyme.
* Spoon over half of the caramelized onion mixture.
* Add a second full layer of tomatoes.
* Sprinkle with the remaining basil and thyme.
* Spread half of the cheese mixture evenly over the tomatoes.
The cheese should lightly blanket the tomatoes, allowing the fresh garden tomatoes to remain the star of every bite.
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6. Prepare the Ritz Topping
Combine:
* Crushed Ritz crackers
* Melted butter
* Parmesan
* Parsley
Sprinkle evenly over both pies.
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7. Bake
Reduce oven temperature to 350°F.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
If the topping begins browning too quickly, loosely tent with aluminum foil during the final 10–15 minutes.
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8. Rest
Allow the pies to rest for at least 30 minutes before slicing.
This allows the filling to set and produces clean, beautiful slices.
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Finish
Just before serving, garnish with:
* Fresh basil ribbons
* Thinly sliced green onions
* A light sprinkle of flaky sea salt
* Freshly cracked black pepper
Serve warm or at room temperature.
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🐝 Beeatrice Says…
“Recipes grow just like gardens. Start with good ingredients, tend them with care, and don’t be afraid to make them your own.”
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Beeatrice’s Kitchen Notes
🌿 Fresh garden tomatoes make all the difference. The better the tomatoes, the better the pie.
🧀 Shred your own cheese. Freshly shredded cheese melts more smoothly and creates a lighter, creamier filling.
🥧 Drain the tomatoes well. This single step keeps the crust crisp and the filling from becoming watery.
🧈 Salted butter and Hellmann’s mayonnaise were used in the original recipe and provide the rich, balanced flavor that makes this pie special.
❤️ This recipe makes two pies by design. One for your table…and one to share with someone you love.
