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“A simple, but decadent, idea for what to do with all those tomatoes from the garden. This is a great one for personalization - change up the cheeses and the herbs to make it Mexican, Greek, Italian - you get the idea! It's even better the second day (reheat in the oven 15 min).”
1hr 5mins
1 pie

Ingredients Nutrition


  1. Preheat oven to 350F degrees.
  2. Peel tomatoes and slice in 1/2" thick pieces. Place on a rack or colander to drain. Salt all the pieces to draw out the moisture. Let them drain 30 minutes.
  3. Place crust in pie plate, preferrably glass. Bake until slightly browned, and cool on a rack before filling.
  4. Chop or grate the Gruyere and Swiss cheeses into large flakes. Mix the two together. Grate the Parmesan to use as a topping and set aside. Combine the basil and parsley in a small bowl.
  5. Put a layer of the combined cheese in the pie shell. Top with a layer of tomatoes, lightly squeezing out any excess moisture before add each slice. Sprinkle on the basil/parsley mixture, plus salt and pepper. Repeat the layers. Drizzle on the olive oil. Top off with the parmesan cheese.
  6. Wrap foil around the edges to protect the crust from burning. Bake until golden brown and bubbly, approximately 20-25 min., removing foil for the last 5 minutes. Let cool 10 minutes before cutting. Serve warm or room temperature.

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