{"id":11216,"date":"2026-08-26T19:19:42","date_gmt":"2026-08-26T19:19:42","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11216"},"modified":"2026-08-26T19:19:47","modified_gmt":"2026-08-26T19:19:47","slug":"southern-heirloom-tomato-and-pecorino-romano-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/southern-heirloom-tomato-and-pecorino-romano-pie\/","title":{"rendered":"Southern Heirloom Tomato and Pecorino Romano Pie"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Southern Heirloom Tomato and Pecorino Romano Pie<\/span><\/h2>\n
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This recipe is inspired by a Southern summer staple: tomato pie. It\u2019s traditionally made with fresh tomatoes, mayo, and cheddar cheese, but we\u2019ve swapped the cheddar for Pecorino Romano for a savory, salty hit of sheep\u2019s milk cheese that better highlights the sweet, peak-season tomatoes.<\/span>
<\/div>The pie is a study in contrasts: The thick slabs of glistening heirloom tomatoes, softened and caramelized from the heat of the oven, are buttressed on both sides by cheese and supported by a buttery crust. It\u2019s similar in flavor to that of a tomato sandwich \u2014 layered with fresh, seasoned tomatoes and mayo, it\u2019s perfect in its simplicity, yet no less indulgent for it.<\/span>
<\/div>With only five ingredients, the details in this recipe matter. Don\u2019t skip salting the tomatoes \u2014 it helps season them from the inside and drains out some of their extra water, keeping the tart shell crunchy. And while I\u2019d never dissuade anyone from making their own pie crust, the recipe is made infinitely easier with a frozen pie shell. There\u2019s no need to go the extra mile unless you\u2019re looking to better fill your afternoon or craving additional kudos.<\/em><\/span><\/div>\n
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Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lee Musho – Eater<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • 9 inch tart shell<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 1<\/span> frozen pie crust<\/span> defrosted<\/span><\/li>
    • \u00bd<\/span> cup<\/span> mayonnaise<\/span><\/li>
    • \u00be<\/span> cup<\/span> Pecorino Romano cheese<\/span> grated<\/span><\/li>
    • 2<\/span> Tbsp<\/span> basil<\/span> chopped<\/span><\/li>
    • 3<\/span> large<\/span> heirloom tomatoes<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat oven to 400\u2109.<\/span><\/div><\/li>
      • Cut tomatoes into thick slices. Sprinkle with a few pinches of salt, then rest on a paper towel for 15 minutes.<\/span>
        <\/div>Press pie crust into an ungreased 9-inch-wide tart shell, trimming ends<\/span><\/div><\/li>
      • In a medium bowl, combine mayo, Pecorino Romano, and basil. Spread onto the pie crust in an even layer.<\/span>
        <\/div>Pat tomatoes dry.<\/span><\/div><\/li>
      • Layer tomatoes on top of mayo mixture, overlapping, until they reach the top of the crust.<\/span>
        <\/div>Top tomatoes with a few more tablespoons of grated Pecorino Romano.<\/span><\/div><\/li>
      • Bake for 15 mins, or until crust is golden brown.<\/div><\/li>
      • Let cool and serve. <\/span>
        <\/div>To contrast the richness of the pie, serve slices alongside a salad studded with fresh basil and tossed with a lemon vinaigrette. <\/span>
        <\/div>And can we recommend a cheeky lunchtime glass of sauvignon blanc?<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        Pie will keep in fridge for two to three days.<\/span><\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":11213,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[362,134,618,136,2505,4385,4504,4343],"tags":[],"class_list":["post-11216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-brunch","category-american","category-baked","category-entree","category-lunch","category-pie","category-southern","category-tart"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/08\/HeirloomTomatoPie.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=11216"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11216\/revisions"}],"predecessor-version":[{"id":11220,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11216\/revisions\/11220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/11213"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=11216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=11216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=11216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}