Tomato, Cheese and Potato Pie
Tomato, cheese and potato pie is a simple vegetarian dish made with thinly sliced tender potatoes, sweet cherry tomatoes, briny olives and lots of savory cheese baked in rustic style pie crust.
Other savory tart and pie recipes we love include this savory rustic Italian pie, savory zucchini pie and cauliflower cheese pie.
During the summer when the garden is brimming with garden fresh produce, I love to make this tomato and cheese potato pie, our favorite Italian tomato and cheese pie and this savory eggplant pie.
With simple wholesome ingredients and layers of flavor from the sweet tomatoes to the mature cheese and briny olives, it’s the perfect lunch or light dinner when paired with a simple green salad or some crusty Italian bread!
Why You’ll Love This Tomato and Potato Pie Recipe
- Light yet hearty: Just like my cheesy cauliflower and carrot vegetarian pie, this dish has a light taste yet is hearty enough to be a dinner on its own.
- Flavorful: With a flaky pie crust, tender potatoes, a sweet burst of tomatoes and olives, cheese and basil each bite of this tomato and cheese pie recipe is loaded with taste!
Ingredients You’ll Need
- Pie crust: I love to use my Italian savory pie crust, but in a pinch store-bought works just as great!
- Potatoes: You will need three medium potatoes that have been boiled just until tender then sliced.
- Tomatoes: Cherry tomatoes or grape tomatoes add sweet taste.
- Black olives: Make sure your olives have been pitted and halved before using.
- Basil: Fresh basil adds a sweet, earthy taste.
- Olive oil, salt and pepper: This is used to add rich taste to the potato mixture and to enhance the flavor.
- Cheese: Freshly shredded Swiss cheese, firm mozzarella cheese, gruyere or fontina add sharp taste.
- Parmigiano: Freshly grated Parmigiano adds a nutty, umami flavor to the dish.
What is authentic Parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
How to Make Tomato and Cheese Potato Pie
In a large bowl toss the cooled down potato slices with the tomatoes, olives, olive oil, salt, pepper and fresh chopped basil.
Fit the pie crust into the prepared pie dish leaving a ½ inch border around the edge. Assemble the pie by placing half of the potato filling on the pie crust, top with some of the cheese.
Place the remaining filling on top, top with the remaining cheese and last sprinkle with the Parmigiano.
Fold the border over the potato filling so your pie has a rustic look. Bake until golden brown. Cool a few minutes in the pan then serve.
Tips and Variations
- Protein: You can add some cooked bacon or pancetta like I do in this tomato cheese pancetta pie.
- Pie crust: For an extra flavorful crust, try my Mediterranean pie crust or olive oil pie crust.
- Onion: Saute some chopped onion and add in with the tomato and potato pie mixture.
- Seasonings: Additional seasonings to try include fresh thyme, dry mustard powder or any dried mixed herbs like a Tuscan seasoning, Italian seasoning or herbs de provence.
- Panko: If you love extra crunch, add some Panko breadcrumbs on top before baking.
Serving Suggestions
Not much is needed to complete this vegetarian meal but a few favorites when I am serving this as a main dish include arugula salad and no knead ciabatta bread. It also makes a great side dish alongside any of your favorite summer grilling recipes!
Can I make this without the pie crust?
Yes, if you would like more of a cheese and tomato potato bake, layer the ingredients as indicated in a casserole dish and bake instead.
What type of potatoes are best to use?
Using a starchy potato such as a Russet potato, Yukon Gold potato or if you are in the UK a Maris Piper or King Edward also works. These types of potatoes will hold up better to pre-boiling and then baking the dish.
Do I have to parboil my potatoes?
The dish will work best if you have par-boiled the potatoes first but if you would like to skip that step it may work if you are able to slice your potatoes thin enough. Baking time will likely increase and you will want to keep an eye on the cheese to ensure it doesn’t get too brown.
Can I use other types of tomatoes?
While I have only tested this with grape tomatoes and cherry tomatoes, you might be able to add thinly sliced Campari tomatoes or garden tomatoes instead. Instead of adding the tomatoes with the potatoes, olives and seasonings, layer them on top of the potato mixture before adding the cheese.
More Savory Pie Recipes
- Potato Crumb Pie
- Spinach Ricotta Pie
- Homemade Italian Tomato Pie
- Easy Cheesy Asparagus Quiche
- Leftover Turkey Pot Pie
When you are looking for a meatless easy recipe then I hope you give this Tomato, Cheese and Potato Pie a try. Buon Appetito!
Tomato and Cheese Potato Pie
Ingredients
- 1 pie crust (homemade or store bought)
- 3 medium potatoes, boiled until just tender, then sliced (not too thin but not too thick) let cool
- 12-15 cherry or grape tomatoes halved
- ⅓ cup pitted black olives halved
- 4-5 leaves fresh basil chopped
- 2-3 tablespoons olive oil
- ¼ teaspoon salt (or to taste)
- 2-3 dashes black pepper
- 5½ ounces shredded cheese (swiss, firm mozzarella, gruyere or fontina)
- ½ cup freshly grated parmigiano
Instructions
- Preheat oven to 350F / 180C, grease and flour or spray an 8 or 9 inch / 20-23 cm pie plate.
- Fit the crust in the prepared pie dish leaving a ½ inch border around the edge.
- In a large bowl toss the cooled down potato slices with the tomatoes, olives, olive oil, salt, pepper and basil.
- Place half of the filling on the pie crust top with ½ the cheese, place the remaining filling on top, top with the remaining cheese and sprinkle with the parmigiano, fold the border over the filling (rustically).
- Bake for 25-30 minutes or until golden and cooked through. Let cool in pan 5-10 minutes then serve. Enjoy!
I haven’t made this recipe yet so the 5-star rating may be presumptive, but it is right up my alley!!
Thanks so much, I hope you enjoy it. Take care and have a great weekend!