Tomato Pie with Thyme Bechamel

If you’re a fan of flaky crust, juicy tomatoes, and creamy sauces, then this Tomato Pie with Thyme Béchamel is about to become your new favorite summer dish. Bursting with the flavors of rich, ripe tomatoes, fragrant thyme, and a luscious béchamel sauce, this savory pie is a true celebration of seasonal produce.

Savory versus Sweet Pies

Oh, the joy of savory pies! They have long been a staple of culinary traditions worldwide, charming palates with their hearty fillings and buttery crusts. From classic pot pies with chicken and vegetables to hearty shepherd’s pies with seasoned ground meat and creamy mashed potatoes, savory pies have an uncanny ability to comfort and satisfy. This Tomato Pie with Thyme Béchamel takes the concept of savory pies to new heights, infusing the sweet tanginess of ripe tomatoes and the aromatic essence of fresh thyme into each scrumptious bite. As the summer sun warms tomatoes in the garden, these delightful pies bring an explosion of flavors that are as comforting as they are refreshing.

Before we dive into the delicious details, let’s talk equipment. For this recipe, you’ll need either a Mini-Pie Maker or Mini or Regular Pie Pans. Both options will work wonderfully, so pick the one that suits you.

Looking for other tomato dishes? Try these:

Brown Butter Tomato Toasts

Garden Tomato Quick Bruschetta

Grilled Corn and Tomato Salad

Fried Green Tomatoes with Herbed Goat Cheese

Gathering the Ingredients

Now, let’s gather our ingredients:

For the Crust:

• 2 sticks salted butter, very cold
• 2 ½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• ⅔ cup cold water, approximately

For the Thyme Béchamel:

• ¼ cup salted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 2-3 tsp fresh thyme, chopped
• ¼ tsp kosher salt
• ¼ tsp ground nutmeg
• ¼ cup parmesan, grated

For the Tomato Filling:

• 15 medium roma tomatoes
• 1 cup cherry or grape tomatoes
• 5 cloves garlic, halved
• ¼ cup olive oil
• Kosher salt
• Freshly ground black pepper

With our ingredients ready, let’s start crafting this delightful Tomato Pie!

Making the Tomato Pie with Thyme Bechamel

Step 1: Making the Crust

Begin by slicing the cold butter into cubes. In a food processor, combine the flour, sugar, salt, and half of the butter. Pulse it a few times until the mixture is loosely combined, then add the rest of the butter and pulse again until it resembles a sandy texture. Drizzle half of the cold water over the flour mixture and pulse again, adding more water as needed until the dough comes together when pressed. Shape the dough into a ball, wrap it in plastic wrap, flatten it into a disk, and refrigerate for at least 30 minutes.

Step 2: Preparing the Thyme Béchamel

In a saucepan over medium heat, melt the butter and whisk in the flour until well combined. Cook the mixture while stirring constantly until it starts to bubble and turns golden, which should take around 2 minutes. Add the milk and fresh thyme, continuing to whisk constantly until the sauce thickens to a luxurious consistency, about 7 minutes. Now, whisk in the salt, ground nutmeg, and grated parmesan, infusing the béchamel with flavor.

Step 3: Roasting the Tomato Filling

Preheat your oven to 375°F. Give the roma and cherry/grape tomatoes a rough chop and place them on a large sheet pan. Add the halved garlic, drizzle with olive oil, and season with kosher salt and freshly ground black pepper. Roast the tomatoes at 375°F for one hour, then lower the oven temperature to 275°F and roast for another hour until they caramelize, intensifying their natural sweetness.

Step 4: Assembling and Baking the Tomato Pie

Now that our components are ready, it’s time to bring everything together. Preheat your oven to 350°F or turn on your mini-pie maker.

If you’re using an oven, roll out the pie crust to about ⅙th of an inch in thickness. For mini-pies, cut out circles that fit the size of your pans or pie maker. If making full-size pies, cut out the crust into circles about 11 inches in diameter. Press the crust into the pie pans or pie maker molds and prick it all over with a fork to prevent bubbling.

If using an oven, pre-bake your crust for about 12 minutes until it’s just starting to brown. Then, add a generous layer of the thyme béchamel to the bottom of the crust, followed by a juicy layer of the roasted tomatoes. Bake the pies for 30 minutes for full-size pies or 15 minutes for mini pies.

If you’ve opted for the mini-pie maker, press the crust into the molds and follow the same steps—layer the béchamel and roasted tomatoes. Close the lid and cook for 5 minutes until the crust edges begin to brown. Then, continue cooking with the lid open for an additional 5-8 minutes until the crust is beautifully golden brown on the bottom.

Serve and Enjoy

Step 5: Indulge and Enjoy!

With the kitchen now filled with the tantalizing aroma of freshly baked tomato pies, it’s time to take a perfect bite. Each mouthful is a delightful combination of the buttery, flaky crust, the rich and herbaceous thyme béchamel, and the sweet-tart goodness of the caramelized tomatoes.

Whether you’re enjoying these Tomato Pies as a lovely brunch treat, an elegant lunch, or a satisfying dinner, you’ll undoubtedly savor every moment. Serve them with a fresh green salad for a well-rounded meal, or relish them as they are, letting the flavors of summer shine.

Note: This recipe yields 2 full-size pies or 8 mini-pies, perfect for feeding a hungry crowd or freezing some for later.

I hope you love this Tomato Pie with Thyme Bechamel as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.