A vibrant and savory cherry tomato pie featuring a creamy cheese‑mayo base, bursting with sweet cherry tomatoes and fragrant basil—a perfect, low-fuss summer dish. I love how this pie captures everything I crave when the tomatoes are ripe, and the weather is warm. It’s easy to pull together, delivers big flavor, and feels both rustic and refined. Cherry Tomato Pie

Why You’ll Love This Recipe

I make this pie often when cherry tomatoes are at their peak. It’s the kind of recipe that impresses without requiring too much effort. The creamy Fontina filling contrasts beautifully with juicy, sweet tomatoes, and the fresh basil on top adds a wonderful aromatic lift. I can serve it warm or at room temperature, which makes it ideal for picnics, potlucks, or simple summer dinners. Plus, it’s vegetarian and easy to customize based on what I have in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ready-to-use pie crust (refrigerated or thawed if frozen; thaw if needed)
1½ cups shredded Fontina cheese (or a preferred mix; I sometimes add an extra ½ cup for more richness)
⅓ cup chopped fresh chives
½ cup mayonnaise
2 pints cherry tomatoes, halved (or quartered if large)
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup fresh basil leaves, thinly sliced into ribbons (chiffonade)

directions

I preheat the oven to 375 °F (190 °C).
Then, I place the pie crust into a pie pan and crimp the edges for a nice finish. No need to pre-bake unless I want extra crispness.
In a small bowl, I mix together the shredded cheese, mayonnaise, chives, and black pepper. This gets spread evenly over the crust.
I arrange the halved cherry tomatoes on top of the cheese mixture, then sprinkle them with kosher salt and a little more black pepper.
I bake it for around 45 minutes, until the crust is golden and the cheese is bubbling nicely around the tomatoes.
After baking, I let it cool on a wire rack for about an hour. This is key to letting the filling set for cleaner slices.
While the pie cools, I prepare the basil chiffonade—just stack, roll, and slice the basil into ribbons.
Right before serving, I scatter the fresh basil over the top. It smells amazing and brings everything together.

Servings and timing

Yield: 8 servings (1 pie)
Prep Time: 15–20 minutes
Cook Time: 45 minutes
Total Time: 60–65 minutes

Variations

I love how flexible this recipe is. If I don’t have Fontina, I use mozzarella, Gruyère, or even provolone. For a lighter version, I sometimes swap out the mayo with Greek yogurt or sour cream. I’ve also tried adding sautéed onions or roasted garlic to the filling for extra depth. When I want a crispier crust, I pre-bake it and layer a little cheese directly on it before adding the rest of the filling—this helps block the moisture from the tomatoes.

storage/reheating

Leftovers go into an airtight container and stay fresh in the fridge for 2–3 days. I reheat slices in a 350 °F oven for 10–15 minutes, which helps revive the crust better than the microwave. If I’m in a rush, a quick 30 seconds in the microwave does the trick, though the crust softens a bit.

FAQs

How do I prevent a soggy pie crust?

I pre-bake the crust for about 10–12 minutes and let the tomatoes sit on paper towels for at least 30 minutes to release excess moisture. This keeps the base from getting soggy.

Can I make this pie ahead of time?

Yes, I often bake it a day ahead and store it in the fridge. It tastes great at room temperature, which makes it perfect for entertaining.

What other cheeses work well in this pie?

Besides Fontina, I’ve had great results with Gruyère, mozzarella, provolone, or a mild cheddar blend. I choose based on what I’m craving or what I have on hand.

Can I use other herbs instead of basil?

Absolutely. Fresh basil is my go-to, but I’ve also used thyme or oregano. If using dried herbs, I keep it to about 1 tablespoon, since they’re stronger in flavor.

Is this pie freezer-friendly?

I don’t recommend freezing it because the tomatoes can release too much moisture upon thawing, which affects the texture. It’s best fresh or refrigerated for a couple of days.

Conclusion

This cherry tomato pie has become one of my favorite summer dishes. It’s colorful, flavorful, and surprisingly simple to make. Whether I’m looking for a light dinner, a brunch option, or a crowd-pleasing side, this pie fits the bill beautifully. With ripe tomatoes and a creamy, cheesy base, each bite tastes like summer on a plate.