Local Cherry Tomato Pie

Recipe by Elena Palermo.

This savory pie will wow your friends and family. It’s simple, delicious and visually appealing! The real stars of this pie are the local tomatoes. Use store-bought pie crust to save time for a quick recipe that’s sure to please. 

Prep Time

20 minutes

Cook Time

25 minutes


6 Servings


2 pie crust (9'', refrigerated )
4 cups tomato, cherry (halved)
2 ounces cheese, goat (plain)
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
3 tablespoons olive oil (divided)
2 thyme, sprigs (fresh)


Preheat oven to 400 degrees F. In a large bowl, combine halved tomatoes, salt, pepper and 1 Tbsp olive oil, and mix well to combine. Stack both pre bought pie dough on top of one another, and begin to roll out into a thin rectangle, roughly 18’’ by 13’’. Oil sheet pan with another Tbsp of olive oil and spread evenly. Place pie dough onto sheet pan. Pour tomato mixture into the center of the dough and spread in thin layer. Sprinkle goat cheese on top. Carefully begin folding edges of pie dough into the center, crimping the edges with each fold. With either a pastry brush or your own hands, brush the top of the pie with the last Tbsp of olive oil. Place in oven for 20-25 minutes until top is golden brown and tomatoes are blistered and completely soft. Top with fresh thyme and enjoy hot or at room temperature.