Fresh, herby and loaded with seasonal produce, this tomato pie is as comforting as it is elegant. Whether served warm for lunch or cold the next day with a crisp green salad, it's a delightful way to celebrate the best of summer. This Savoury Summer Tomato Pie brings all those golden-hour ingredients together in one luscious, golden-crusted slice. With its caramelised onions, creamy cheese blend, and burst of fresh basil and chives, it's the sort of dish that makes you want to linger at the table just a little longer. Pair with chilled rose or a light herbal iced tea for the ultimate al fresco moment. 

Summer Tomato Pie

Prep time: 20 minutes | Cook time: 35-40 minutes | 4-6 servings 

Ingredients: 

• 1 (9-inch) store-bought pie shell 
  
• 3-4 large ripe tomatoes, seeds removed
• 1/2 tsp kosher salt  
  
• 1/2 cup chopped red onion (about 1/3 medium onion), caramelised (see tips below)
• 1 cup thawed store-bought shredded potatoes or sauteed peppers and/or thinly sliced asparagus
• 1/4 cup thinly sliced fresh basil 
• 1/4 cup chopped fresh chives 
  
• 2 1/2 cups grated cheese - a blend of Gruyere, Fontina and Monterey Jack works beautifully  
  
• 1/2 cup mayonnaise
• 1 tsp hot sauce, to taste
• Freshly ground black pepper 
• 75g freshly grated Pecorino Romano, plus extra for serving 
  
• Juice of 1 lemon 
• 2 tablespoons olive oil, divided 
  
• Salt and pepper to taste

Directions:

1. Preheat the oven to 175 degree C. Position the oven rack in the centre. 

2. Follow the package instructions. if not specified, bake the pie shell for 8-10 minuted (a bit longer if frozen), until just slightly golden. Remove from the oven and let cool slightly.

3. Slice the tomatoes horizontally and use a small spoon to remove the seeds. Roughly chop and sprinkle with kosher salt. Place in a colander set over a bowl to drain while preparing the filling. 

4. In a medium bowl, stir together the grated cheese, mayonnaise, hot sauce and a generous crack of black pepper. Set aside.

5. Start with a thin layer of the cheese mixture on the base of the crust to create a seal and prevent sogginess. Then layer the caramelised onions, followed by the shredded potatoes (or vegetable of choice), drained tomatoes (squeezed well to remove extra moisture), basil and chives. Finish with the remaining cheese mixture, spreading evenly to cover.

6. Place the pie on a baking tray and bake for 30-45 minutes or until golden, bubbly and slightly browned around the edges.

7. Let the pie rest for 5-10 minutes before slicing to allow it to set. Garnish with extra fresh herbs if desired.

Hints & Tips

Leftovers - Store leftover pie in an airtight container in the fridge for up to 3 days. Reheat gently in a moderate oven. not suitable for freezing due the fresh tomato content.

Make Ahead - You can caramelise the onions and pre-bake the crust up to 2 days ahead. Store onions in the fridge and keep the crust wrapped at room temperature.

Caramelising Onions (Easy Method) - In a pan over medium-low heat, add a teaspoon of light olive oil and your chopped onion. Stir occasionally and cook gently for 20-30 minutes until golden and softened. A pinch of salt and a dash of balsamic vinegar in the final minutes can deepen the flavour.