• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Tomato Pie with Blue Cheese Biscuits

July 13, 2021 by Joy the Baker 10 Comments

Jump to Recipe

Tomato pie served onto red plates.

It’s tomato season which means it’s time to eat cherry tomatoes like they’re candy AND it’s high time for tomato pie! My version of tomato pie is more of a tomato cobbler-  super simple, topped with buttermilk blue cheese biscuits.

Just last week my big sister Launa sent me a very urgent overnight package. Inside were vegetables fresh from her garden, lovingly washed and wrapped in in towels and bubble wrap (which made me laugh because lol green beans are fragile!).  The most beautiful of her generous offering was the golden beet, an incredible artichoke, a few curly English cucumbers, a pale mint green patty pan squash, and the most lovely little tomatoes.  I think I just described everything… it was all perfectly lovely.

The tomatoes sparked a reminder of this fine tomato pie recipe – knowing that some of you have literal bushes of cherry tomato plants that hang heavy with fruit this time of year.  My sister’s tomatoes didn’t make it to the pie. I enjoyed them straight out of the package, reaching over my shoulder for a pinch of sea salt.  But all tomatoes are delicious in a pie these days.  Pick yours, let’s pie.

I first made this recipe in 2012. More specifically, I made and photographed this tomato cobbler on the floor of my little bungalow in Venice way back when it was just me and a youthful Tron. Almost ten years later and this is still one of the most popular summer recipes on the site so I thought we give it a new attitude.

Ingredients for tomato pie in small bowls.

Here’s what you’ll need to make this tomato pie recipe with blue cheese biscuits:

For the biscuits:

•  All-purpose flour, baking soda, baking powder, sugar and salt

•  Butter and shortening

•  Buttermilk and blue cheese

For the pie:

•  2 pounds of cherry tomatoes

•  Sliced onion and garlic

•  Olive oil and balsamic vinegar

•  Flour to thicken the pie and salt, pepper, and crushed red pepper flakes

•  Fresh basil for serving

Cold butter in flour in a medium bowl for biscuits.

Start by making the blue cheese biscuits.

Work cold butter and shortening into the dry ingredients.  We’ve made biscuits so many times over the years by now you know we’re using our hands to break the fat into little pea size bits and oat flakes.

Blue cheese added to biscuit ingredients.

Today is extra special so we’ll add crumbled blue cheese to our biscuit dough.  For for feta if you don’t have blue.

Toss to combine.

Buttermilk mixed into dry ingredients for biscuits.

Make a well in the center of the flour, butter, and blue cheese mixture and add most, but not all of the buttermilk.

Use a fork to toss the dry ingredients into the wet ingredients, forming a shaggy dough.

Blue cheese biscuit dough in a medium bowl.

Add a bit more buttermilk so the dough comes together into a moist, but not sticky dough.

It’s ok if the biscuit dough is on the wet side.  Wet is better than dry.  Wrap the dough in plastic wrap and allow it to rest in the refrigerator while you assemble the tomato filling.

Sliced yellow onions in a saute pan with olive oil.
Onions browning in a pan with garlic.
Well browned onions and garlic in a saute pan with wooden spoon


As with all good savory things, this tomato pie recipe starts with onions.

Once onions are browned with olive oil to silky and deeply golden, add the garlic and balsamic vinegar to deglaze the pan.  It should smell like heaven exactly.

Cherry tomatoes in a medium bowl with onions and herbs.

In a medium bowl toss together the cherry tomatoes (some of them can be cut in half), those warm garlicy onions, flour, seasoning, and fresh basil or any herbs you like.

Tomato cobbler ready to bake, topped with round biscuits.

Arrange the tomato filling in a 9×9-inch square baking pan (or a big ceramic pie dish if that’s what you have on hand), and bake the tomatoes alone to start their roast.

While the tomato pie filling has it’s first roast in the oven, roll and cut 6 hearty biscuit rounds (about 2 1/2-inches around and 3/4-inch thick).

Add the biscuit rounds to the top of the par-roasted tomatoes.

Tomato pie baked in a squarer dish with golden brown biscuits
Tomato cobbler with biscuit served onto a red plate.


Warm biscuits over roasted tomatoes – a most perfect summer dinner. Though – add a few soft boiled eggs and this would be an incredible brunch dish.

Happy Baking! Happy Summer! These are my favorite days.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato pie baked in a squarer dish with golden brown biscuits

Tomato Pie with Blue Cheese Biscuits

★★★★★ 5 from 3 reviews
  • Author: Joy the Baker
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6
Pin Recipe
Print Recipe

Description

A delightful summer dinner of roasted cherry tomatoes topped with blue cheese buttermilk biscuits: tomato pie, amen! 


Ingredients

Scale

For the Biscuits:

  • 2 cups (254 grams) all-purpose flour
  • 1 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 3 tablespoon unsalted butter, cold and cut into cubes
  • 3 tablespoons vegetable shortening, cold and cut into cubes (or substitute unsalted butter here)
  • 1/2 cup blue cheese crumbles
  • 1/2 to 3/4 cup cold buttermilk

For the Filling:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large onions, sliced thin
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar or red wine
  • 2 pounds cherry tomatoes
  • 1/4 cup coarsely chopped basil (or a combination of chopped fresh thyme, oregano, and parsley)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon red pepper flakes
  • salt and coarsely ground black pepper

Instructions

  1. To make the biscuits, in a medium bowl, whisk together flour, baking powder, sugar, and salt.  Add cold butter and shortening.  With your fingers, quickly break up the fat into the dry ingredients.  Rub the fats into the dry ingredients until well incorporated.  Some butter pieces will be the size of small peas, other will be the size of oat flakes.  Toss in blue cheese crumbles.  Stir to incorporate.
  2. Create a small well in the center of the flour mixture.  Add 1/2 cup buttermilk all at once.  With a fork, quickly bring together the wet and dry ingredients.  The dough will be rather shaggy.  Dump dough out onto a lightly floured work surface.  Knead dough about 10 times adding a bit more buttermilk as needed, bringing it together into a disk.  Wrap dough in plastic wrap and refrigerate until the filling is assembled.
  3. To make the tomato filling, add olive oil and butter to a medium saute pan over medium heat.  Add sliced onions and season with salt and pepper.  Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes.  Add garlic and cook for one minute more.   Remove pan from heat, add balsamic vinegar or wine and set aside.
  4. In a large bowl, toss together clean cherry tomatoes (slice some of them in half), chopped basil (or whatever herbs you’re using), flour, and red pepper flakes.  Add caramelized onions and toss together until everything is lightly and evenly coated in flour.  Season with salt and pepper.
  5. Place rack in the upper third of the oven and preheat oven to 375 degrees F.
  6. Pour the tomato and onion filling into a square 8×8-inch or 9×9-inch baking dish.  Place in the oven and bake tomatoes filling for 15 to 18 minutes.
  7. Remove the biscuit dough from the fridge.  On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness.  Use a 1 1/2 to 2 1/2-inch round biscuit cutter to cut out biscuits.  Dip the cutter in flour should it get sticky.
  8. Remove the partially cooked filling from the oven and carefully place 6-8 biscuits atop the tomato filling in the pan.  Brush biscuit tops with buttermilk and sprinkle with salt and pepper.  Reshape and reroll excess biscuit dough to make extra biscuits for another time or nestle more biscuit onto the cobbler.  (The shaped biscuit dough freezes very well.)
  9. Return warm filling and biscuit dough to oven and bake for 17-22 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.
  10. Remove from the oven and allow to cool for about 15 minutes before serving.  Tomato pie is best served warm but keeps, covered in the fridge for 2 days. 

Keywords: tomato pie, tomato cobbler, biscuits, tomato recipe, blue cheese, savory pie, summer pie

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Photographs with my dear Jon Melendez.

 

Previous PostNext Post

Filed Under: Dinner, Recipes, Savory

Previous Post: « Let It Be Sunday, 330!
Next Post: Let It Be Sunday, 331! »

Reader Interactions

Comments

  1. Maura

    August 8, 2021 at 6:01 am

    I make this every summer. Today we used tomatoes we brought back from Croatia and feta. Just gorgeous!

    ★★★★★

    Reply
    • joythebaker

      August 11, 2021 at 9:49 am

      Incredible!

      Reply
  2. Michelle

    July 14, 2021 at 11:12 am

    Do you have any recipes for how to cook Patty Pan Squash.

    Reply
  3. Molly

    July 14, 2021 at 9:38 am

    I made this for my family (parents, sibs & kids) at our yearly beach trip when you posted this originally. It was a big hit!

    Reply
  4. Vaughan

    July 14, 2021 at 8:23 am

    Looks great and the blue cheese is an excellent idea. I have become a roasted tomato nut. I just place either cut-up or cherry tomatoes (sometimes a mix from my garden) onto a roasting pan with olive oil and a bit of salt, pepper and a tiny amount of sugar, sometimes garlic too. Toss and roast at 400 till some have burst. I scrape it all up, making sure to get all the caramelized bits and keep it in the fridge to put on about anything. It’s my go-to sauce now. Also freezes well.
    Now I can never have too many tomatoes.
    How fun that your sister sent you veggies!
    Thanks as always Joy.

    Reply
  5. Suzette Ezell

    July 14, 2021 at 7:58 am

    Love this recipe Joy. Thanks for the reminder.

    Reply
  6. Brenda

    July 14, 2021 at 5:37 am

    This is the recipe I’ve shared with countless strangers while standing in line for tomatoes at Famers Market. We Michiganders have a specialty affinity for blue cheese, and it’s that addition to the biscuit that sucks them in every time.

    Reply
  7. Sabrina

    July 13, 2021 at 6:06 pm

    nice way to enjoy tomatoes, love biscuits of all kinds, blue cheese flavored ones even better, thank you

    ★★★★★

    Reply
  8. Claire Allen

    July 13, 2021 at 10:38 am

    I agree with Jessica! I’ve loved this recipe since its original debut. Anyone on the fence? Make it!! Its an annual celebration at my house!

    ★★★★★

    Reply
  9. Jessica

    July 13, 2021 at 8:53 am

    Man, you know you’ve been with a Blog for a while, when you see a recipe title, and already know it’s a recipe refresh…Such a good one too!

    Reply

Leave a Reply 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.

RELATED POSTS IN Dinner

Sliced tomato pie recipe on plate with salad 
Easy Tomato Tarte Tatin

Hot girl summer? Check. Done. We’re hot.  You know what I’ve got my eye on for the coming months? BLT SUMMER. Sourdough bread, extra mayonnaise, seasoned fresh perfect sun-ripened tomatoes, bibb lettuce, and thick crisp bacon cooked with a tiny bit of brown sugar.  An absolute dream but that day isn’t here yet.  In these…

Read More

Bowl of easy risotto recipe in a small bowl.
Oven-Baked Pea, Pancetta and Lemon Risotto

Rice is my preferred starch. Wait… does banana bread count as a starch?  If not I choose rice – it’s more versatile when it comes to dinner anyhow.  Today we’re taking the most elegant of Italian rice dishes and making it more of a one-pot-wonder than a labor of love.  There’s surely still love (read:…

Read More

A slice of potato leek quiche on a white plate with salad.
Potato Leek Quiche with No-Roll Crust

I had a few guests in town for Mardi Gras a few weeks back and I wouldn’t be me if I didn’t have a fridge packed with prepared food and snacks JUST IN CASE someone should so much as thiiiiiink they might be hungry.  Feeding you is my love language and if I can’t feed…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

POPULAR CAKES

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Sliced and plated funfetti cake slices.

Funfetti Birthday Bundt Cake

Footer

Instagram

joythebaker

I’m calling it, friends. IT’S SUMMER and to ce I’m calling it, friends. IT’S SUMMER and to celebrate you’re going to need the latest issue of Joy the Baker Magazine. ⁣
⁣
This issue is packed with road-trip inspiration, summer’s best burgers, backyard margaritas, no-churn ice cream and cakes that bake without an oven. ⁣
⁣
We get crafty, we get campy, there’s so much ice dye… this one’s more than food - it’s our summer bucket list in magazine form. ⁣
⁣
Pick up your copy wherever magazines are sold across the US and Canada or buy a copy online using the link in my profile. ⁣(🙌 free shipping!) 
⁣
Also, look at this cover shot by @emferretti! The whole magazine is that mouthwatering. 👏☀️🍓
I spent part of this fine weekend cleaning this ve I spent part of this fine weekend cleaning this very hardworking pantry. It’ll never be rainbow organized or picture perfect but I’ll tell ya, a few sets of @rubbermaid containers, @ballcanning jars and brown packing tape with a @sharpie marker make this a high functioning space for recipe testing and life living. 
⁣
Swipe to see my supervisor 🦁 inspecting my work. ⁣
⁣
#organized #pantryorganization #joythebaker #weekendwork
Not gonna lie, peanut butter was my main food grou Not gonna lie, peanut butter was my main food group this week - either smeared on fruit or baked as cookies. ⁣
⁣
If you feel me on this, my top 10 peanut butter recipes will serve you well. 👏 Find the link in the bio, like we do. ⁣
⁣
#peanutbutter #cookies #cobbler #joythebaker
I either need a pep talk or chocolate cake though I either need a pep talk or chocolate cake though I think I actually need both - stat.⁣
⁣
This particular cake is gluten and dairy free though you’d never know it based on its tender chocolate crumb and swoopy coconut based frosting. ⁣
⁣
I’ll leave the 🍫 recipe linked in the bio. Please leave any pep talk thoughts in the comments below (lol I’m not even kidding). xo
Mmkay you can take one pie and one sweater to the Mmkay you can take one pie and one sweater to the deserted island. I suppose I’m set! 🤪
⁣
My Very Best 🍓 🍓 Crumble Pie recipe linked in the profile and the sweater is an old gem from Forever21 and sure it’s getting a little tighter every year it’s weird how sweaters shrink sitting in drawers waiting for strawberry season. ⁣
⁣
#strawberrypie #joythebaker #mothersday #bakedfromscratch
In this week’s Sunday post I talk about learning In this week’s Sunday post I talk about learning how to ride a motorcycle, making my summer bucket list dreams come true, and easing out that clutch. ⁣
⁣
Am I roadworthy? Not quite yet, but I am super proud of myself. ⁣
⁣
Your Sunday reads, linked in the profile.
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up