• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Main Course Recipes

    Tomato and Goat Cheese Pie with Biscuit Crust

    Aug 25, 2016 | by Jennifer | Last Updated: Jun 4, 2021

    Jump to Recipe

    This delicious tomato pie features roasted tomatoes, a layer of fresh basil leaves, a cheesy goat cheese and Parmesan filling, all atop a thick biscuit crust. No mayonnaise needed.

    tomato pie in cast iron skillet

    When I started out on this little pie adventure, I had intended to make a Southern Tomato Cheese Pie - the classic pie with a biscuit crust, tomatoes, cheddar cheese and a topping involving more cheese and mayonnaise. I have no doubt that it's a fabulous pie, but somewhere along the way to making that pie, I made this pie. While definitely inspired by the classic, it is decidedly different, but a still wonderfully delicious tomato pie :) And no mayonnaises needed.

    So I decided to call it Northern Tomato Cheese Pie, with a tongue-in-cheek nod to my north-of-the-border spin on the southern classic. I kept the biscuit crust, because ... biscuit crust!! On top of that is a cheesy filling, with chunks of goat cheese, Parmesan, a couple of eggs to hold it all together (but not so much egg that it became a quiche), a touch of cream and lots of pepper. Then there's a layer of fresh basil leaves. Topping it all of is a generous layer of fresh, thick-sliced roma tomatoes.

    This pie is pretty much all my favourite flavours all together in one slice and it was everything I imagined ... and more! The biscuit crust bakes in to a generous base, that pairs beautifully with the tangy cheese and rich, roasted tomatoes. This would be a great meatless dinner served with a side of fresh greens, a delicious and pretty brunch dish or a lazy weekend breakfast treat.

    Make this in a skillet or use any deep-dish pie plate and enjoy it warm or at room temperature.

    Cook's Notes

    • Be sure to leave your goat cheese in nice-sized chunks, as there is possibly nothing nicer than finding those big puddles of warm goat cheese in your pie later :)
    • Don't skimp on the tomato layer. As you can see from the "slice" photo (below recipe), the biscuit layer cooks up nice and thick, so you want to keep your topping in balance. I did one layer of over-lapping tomatoes, starting from the outside, then added another ring around the outside.
    • The top, exposed edge of the biscuit crust browns quickly. Check your pie around 20 minutes in and place a piece of aluminum foil loosely over-top if edge is brown enough already, to prevent further browning.
    • Even though it's the height of fresh tomato season, with lots of great tomatoes available, for my money, nothing beats a roma/plum tomatoes for this type of dish. They release less moisture, they hold their shape well when roasted and they keep their awesome rich red colour.
    • Fresh basil leaves are a really nice addition to this pie, so if you can use them, I'd highly recommend that. If unavailable, a generous sprinkling of dried basil leaves would work.
    • Don't forget the finishing salt. While I do add salt and pepper to the top of the pie before baking, I love to finish with some Maldon salt crystals. It's a small touch that make a big difference in the finished dish.

    tomato pie in cast iron skillet

    tomato pie in cast iron skillet

    Tomato and Goat Cheese Pie with Biscuit Crust

    A delicious cheese and tomato pie, with a goat cheese and Parmesan filling, topped with fresh basil and a generous layer of tomatoes. I recommend roma/plum tomatoes.
    Author: Jennifer
    5 stars from 3 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 1 hr 15 mins
    Cook Time 30 mins
    Total Time 1 hr 45 mins
    Course Main Course
    Servings 5 people

    Ingredients
     

    Crust:

    • 2 cups all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp kosher salt, (less if using fine salt)
    • 6 Tbsp unsalted butter, cold, cut into 1/2-inch cubes
    • 3/4 cup buttermilk, (or make your own buttermilk by adding 2 tsp. lemon juice or white vinegar to 3/4 cup regular milk)
    • 1 1/2 lbs roma tomatoes, sliced about 1/4-inch thick

    Filling:

    • 1 cup goat cheese, crumbled (don't crumble too fine - leave quite chunky)
    • 1/2 cup Parmesan, coarsely grated(I use the large holes on my box grater)
    • 2 large eggs
    • 1/4 cup heavy 35% whipping cream
    • Freshly ground pepper
    • 6-8 leaves Fresh basil, whole or torn a bit if really large)
    • Additional Parmesan for sprinkling on top of tomatoes
    Prevent screen from going dark

    Instructions
     

    • Make the crust: Combine the flour, baking powder, baking soda and salt in a medium bowl. Whisk well to combine. Add cold butter cubes and use your fingers to rub the butter in to the flour until they are pea-sized-ish pieces. Add about half of the buttermilk. Using a fork, stir to combine. Begin adding a bit more buttermilk while you continue to mix with a fork, adding only enough to bring the dough together into one mass. Remove to a piece of plastic wrap. Press in to a 1-inch thick disc, wrap tightly and refrigerate for one hour.
    • While the dough is refrigerating, place slices of tomatoes on a triple-layer of paper towel to drain. Be sure to allow them to sit on the paper towel for at least 30 minutes.
    • Prepare filling by combining all the filling ingredients in a medium bowl. Stir to combine, but don't break up any large chunks of goat cheese. Set aside.
    • Preheat oven to 425 F.
    • When dough has chilled, remove to a well flour surface and using a rolling pin, roll in to a large enough circle to just fit your skillet or pie plate (bottom and sides). Place rolled dough in pan and press to fit. Pinch the top edges a bit to make it a little pretty, if you like.
    • Pour filling in to pie shell and spread to an even layer. Top filling with basil leaves. Arrange tomatoes on top by making over-lapping rings, starting from the outside and working your way in to the center. Go back and add a few more in a ring around the outside edge, so you have a nice layer of tomatoes. Season the tomatoes with a generous bit of salt and freshly ground pepper and sprinkle with an additional tablespoon or two of grated parmesan, if you like. If your side crust is extending well above your filling, push it down a bit, to within about 1/2-inch of the filling level, just so it doesn't over-brown as it cooks.
    • (I didn't have any issues with needing a baking sheet underneath in my skillet, but if your pie seems really full in your baking dish, you may wish to bake it on a baking sheet, just to be sure).
    • Bake in preheated 425 F. oven for about 30 minutes, checking top edges of crust after 20 minutes. If already browned nicely, loosely place a sheet of aluminum foil over-top for the last 10 minutes of baking. Check pie by inserting a butter knife in the centre to confirm the filling is set (there may be a little bit of moisture on top from the tomatoes, but the filling may still be set well underneath).

    Nutrition

    Calories: 584kcal | Carbohydrates: 46g | Protein: 22g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 168mg | Sodium: 771mg | Potassium: 637mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2465IU | Vitamin C: 18.6mg | Calcium: 334mg | Iron: 4.2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American, Canadian
    Never miss a new recipe!SIGN UP for email updates!

     

    Save or share this recipe

    PinShareTweetShares253

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. sunsprout says

      July 27, 2020 at 12:17 pm

      What is the recommended pan size? Apologies if it is written and I missed it!

      Reply
      • Jennifer says

        July 28, 2020 at 9:00 am

        My fault, as I didn't really specify. My cast iron skillet used here is 8 inches across the bottom and 10-inches across the top. Any pan in that size range will work :)

        Reply
        • Sunsprout says

          August 02, 2020 at 11:01 am

          5 stars
          Thank you! My skillets were all too big, so I went with a 9” springform and it was perfect! I also exchanged the goat cheese for left over gruyere and it was so delicious. Thank you for an amazing (and easy!) recipe.

          Reply
          • Jennifer says

            August 03, 2020 at 8:59 am

            Glad you enjoyed it and yes, this is delicious with all kinds of cheese :) Thanks!

            Reply
    2. Deanna says

      August 25, 2018 at 5:07 pm

      5 stars
      Defo "Jennifer's Muskoka Tomato Pie" it shall be known as. Thanks :)

      Reply
      • Jennifer says

        August 29, 2018 at 9:45 pm

        Lol! Thanks :)

        Reply
    3. Erin says

      February 12, 2017 at 6:19 pm

      Am I missing how long this bakes for? About to put it in the oven and I don't see a time.

      Reply
      • Jennifer says

        February 12, 2017 at 6:23 pm

        Sorry Erin. The photo seems to be covering up the last instruction. I'm going to fix it now, but in the meantime ...
        Bake in preheated 425 F. oven for about 30 minutes, checking top edges of crust after 20 minutes. If already browned nicely, loosely place a sheet of aluminum foil over-top for the last 10 minutes of baking. Check pie by inserting a butter knife in the center to confirm the filling is set (there may be a little bit of moisture on top from the tomatoes, but the filling may still be set well underneath).

        Reply
    4. Tricia @ Saving room for dessert says

      August 27, 2016 at 11:18 am

      Oh my goodness! This is absolutely gorgeous. My husband's aunt used to make a wonderful tomato pie - with all that mayo and cheese :) I like your version and especially with that biscuit crust. Beautiful!

      Reply
      • Jennifer says

        August 27, 2016 at 2:45 pm

        Thanks Tricia. I'm still going to try that traditional pie before the summer is done :)

        Reply
    5. Chris Scheuer says

      August 26, 2016 at 9:19 am

      This would definitely be a summer meal for me. I love your new take on an old classic!

      Reply
      • Jennifer says

        August 26, 2016 at 11:12 am

        Thanks Chris :) I have had it for dinner for the past 3 nights! Really hits the spot.

        Reply
    6. Thomas Sauer says

      August 25, 2016 at 7:01 pm

      5 stars
      Not only was this absolutely delicious, but it was also a couple of Seasons & Suppers first for me: first time I went from reading recipe to making it in less than six hours and more importantly, first time I've made a pie crust. Wow. This is another winner.

      Reply
      • Jennifer says

        August 25, 2016 at 7:46 pm

        So nice to hear! And I have done that read-make-eat in short order thing a few times. So glad you enjoyed it :)

        Reply
    7. Laura | Tutti Dolci says

      August 25, 2016 at 5:51 pm

      This pie looks incredible, an absolute must try with my garden tomatoes!

      Reply
      • Jennifer says

        August 25, 2016 at 7:44 pm

        Thanks Laura :)

        Reply
    8. Midge says

      August 25, 2016 at 3:08 pm

      Thanks so much Jennifer. I will heed your advice and report in after Tuesday.

      Reply
    9. Katrina says

      August 25, 2016 at 2:05 pm

      Yum!! I will definitely be making this (and taking your advice to leave bid goat cheese chunks!) This looks so good!

      Reply
      • Jennifer says

        August 25, 2016 at 3:29 pm

        Thanks Katrina. The chunks of goat cheese were one of my favourite parts ;)

        Reply
    10. Midge says

      August 25, 2016 at 1:27 pm

      Jennifer - love, love love the look of this, going to try to make for company on Tuesday. I'm not confident at making crusts but will forge ahead anyway. One easy question can it be served at room temperature?
      With thanks - Midge

      Reply
      • Jennifer says

        August 25, 2016 at 1:52 pm

        Hi Midge and thanks :) I think you'll love this pie! Crust making is not my forte either, so I hear you. Just remember that this is a biscuit dough, so will be a bit different than a pie crust dough. It's quite moist, but rolls out really easily with liberal sprinklings of flour (both on top and underneath). Also, if you roll it out just big enough to fit your pan, it will be about twice as thick as a pie crust dough would be. That's what you want. And yes, this pie is lovely at room temperature. Enjoy!

        Reply
    11. Cheyanne @ No Spoon Necessary says

      August 25, 2016 at 12:52 pm

      As much as I love the southern classic, I am going to have to say I love your "northern" version a little bit more! And I haven't even tried it yet! I just LOVE that you used goat cheese and parmesan! This is a tomato pie fit for a queen! NEED! Cheers, Jennifer!

      Reply
      • Jennifer says

        August 25, 2016 at 1:54 pm

        Thanks so much, Cheyanne. I am such a goat cheese lover, it was calling at me from the fridge! One day I'll get around to trying that other pie ;)

        Reply
    12. Lynda says

      August 25, 2016 at 10:28 am

      Sorry, found the cooking time, love your recipes!

      Reply
      • Jennifer says

        August 25, 2016 at 10:51 am

        Thanks so much, Lynda :)

        Reply
    13. Lynda says

      August 25, 2016 at 10:25 am

      How long do you bake the pie

      Reply
    14. Mary Ann | The Beach House Kitchen says

      August 25, 2016 at 10:09 am

      Oh my goodness Jennifer, this has to be the most gorgeous pie ever! That crust, those juicy tomatoes! You've got me absolutely drooling! I just got to pick some fabulous tomatoes from a neighbor's garden, so I know what I'll be making!

      Reply
      • Jennifer says

        August 25, 2016 at 10:51 am

        Thanks so much, Mary Ann. It's a really delicious pie and I've been enjoying the left-overs from the fridge (keeps very well!)

        Reply

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.