This is a farm classic. Tristan created this recipe two years ago and busts it out for us at least once each tomato season.

You can take two routes here: precook the tomatoes to make them a little more jammy and saucy, or keep them as firm slices. You’ll get two wildly different types of pie depending on which route you take, and both are truly excellent.

For the crust

  • 1½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup cold unsalted butter, cubed
  • 4–5 tbsp ice water

For the filling

  • 2½–3 lbs ripe tomatoes
  • 8 oz cream cheese, softened
  • 1 cup shredded sharp cheddar
  • ½ cup grated Parmesan
  • 2 garlic clove, finely grated or minced
  • 2 tbsp basil, fresh or dried
  • 1 tbsp fresh parsley, chopped
  • ½ tsp black pepper
  • Salt, to taste
  • Olive oil

Make the crust

Mix flour and salt. Cut in the cold butter until the mixture is shaggy with some pea-sized pieces remaining. Add the ice water, one tablespoon at a time, until the dough just comes together.

Form into a disk, wrap, and refrigerate for at least 30 minutes.

Roll out and fit into a 9-inch pie plate. Crimp the edges and prick the bottom with a fork. Blind bake at 400°F for 15 minutes with pie weights, then remove the weights and bake another 5–8 minutes, until the crust is just starting to turn golden.

Prepare the tomatoes

For sliced tomatoes: Slice about ¼-inch thick. Lay them on a towel-lined sheet pan, sprinkle lightly with salt, and let sit for 20–30 minutes. Pat very dry.

For jammy tomatoes: Roughly chop the tomatoes and cook in a skillet with a drizzle of olive oil and a pinch of salt over medium-high heat. Cook until they have broken down and most of the liquid has cooked away, about 20–30 minutes. You want something closer to a thick tomato jam than a sauce. Let cool slightly.

Make the filling

Mix the softened cream cheese, cheddar, Parmesan, garlic, basil, parsley, and black pepper until well combined.

Spread about half of the cream cheese mixture into the bottom of the par-baked crust.

For sliced tomatoes, layer in the tomatoes, adding a little of the cheese mixture between layers. Finish with the remaining cheese mixture.

For jammy tomatoes, spread the cooked tomatoes over the cream cheese layer, then top with the remaining cheese mixture.

Bake at 375°F for 35–45 minutes, until the top is golden and the edges are bubbling.

Let rest for 20–30 minutes before slicing.

Finish with a little parsley, or a drizzle of good olive oil.