Cherry Tomato & Kale Pie

Updated On: Sep 05, 2023

If your garden looks like mine right now – you are probably up to your eyeballs in cherry tomatoes.  I currently have so many that I’ve started to beg friends to come eat them.  I needed a recipe that would use up a bunch of them and this recipe for Cherry Tomato & Kale Pie fits the bill perfectly!!  If you’ve got a sweet cherry tomato plant bursting with ripe beauties then I suggest you whip this up for dinner.  It’s quick and tastes amazing.  The sauteed kale adds a touch of earthiness to the pie that both the Hubs and I agreed was a good thing.  If you don’t have kale or don’t like kale, then use whatever veggies you’d like.  The recipe that I adapted this from called for zucchini.  You could also use yellow squash or even sweet peppers.  Have fun with it.  Enjoy!

Cherry Tomato & Kale Pie

Pie Crust
2 1/4 cups all purpose flour
1/2 cup grated Parmesan cheese
Pinch of sugar
1 tsp kosher salt
1 1/2 sticks unsalted butter
1 egg yolk
1/4 to 1/2 cup ice water

1 Pulse flour, cheese, sugar, salt and butter in a food processor until mixture resembles coarse meal.  Add the egg yolk and pulse to combine.  With the processor running, drizzle in 1/4 cup of cold water until dough comes together, adding more if necessary.  Wrap dough in plastic wrap and let rest in the refrigerator for 30 minutes.

Tomato & Kale Pie
2 tbsp olive oil, plus more for brushing the crust
1 medium shallot, finely chopped
4 ribs of curly kale, removed from center ribbed and coarsely chopped
1 1/2 pounds sweet cherry tomatoes, plus more for garnish
1/2 cup Parmesan cheese, grated
5 oz pearl fresh mozzarella (such as
3 tbsp fresh basil, coarsely chopped
1 tsp lemon juice
1/4 cup plus 2 tbsp all purpose flour, plus more for the dough
1 tbsp sugar
Kosher salt and fresh ground pepper

1 Heat 1 tbsp of olive oil in a medium skillet over medium high heat.  Add the shallot and cook, stirring occasionally, until softened, about 3 minutes.  Add the kale and cook, stirring occasionally until just beginning to wilt.  Transfer to a large bowl.
2 Halve one-third of the tomatoes.  Add to the large bowl with the remaining whole tomatoes, cheeses, basil, lemon juice, flour and sugar.  Season with salt and pepper and toss gently to combine.
3 Roll out the dough on a lightly floured surface to a 13 inch circle.  Lay dough over a 10 inch pie plate.  Drizzle the dough with the remaining 1 tbsp of olive oil and add the filling.  Fold up the edges of the dough over the filling leaving a hole in the center.  Add extra tomatoes if using.  Refrigerate for 20 minutes.
4 Preheat oven to 375.  Brush the crust with olive oil and bake until golden brown, about 45 minutes.

Recipe adapted from here and here


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  1. This comment has been removed by a blog administrator.

  2. What amazing pictures! This recipe looks great too!! YUMMY!

  3. What a perfect recipe for all those cherry tomatoes! The kale adds a nice balance of color and flavor. A very appealing recipe, that I will try soon.

  4. Oh I have a *ton* of tomatoes in general right now, cherry, heirloom, beefsteak, all of them! I just saw kale start popping back up at the market as well. I love these simple “raid the garden” type meals!

  5. I’d be happy to send my 7-year old son over to your house. He’d love to eat up all of your cherry tomatoes. This pie looks like a wonderful way to use your summer bounty.

  6. I LOVE this! I am a huge fan of tomatoes and kale and I bet the crust was awesome with the cheese baked right in! I agree with Nelly, this would be wonderful with a side salad!

  7. This looks so delicious. I have not eaten Kale much but would like to try your recipe.

  8. I made a tomato pie last week. I ate the whole thing. I know I could this same with this. Or…maybe I WILL do the same with this. So summerlicious!

  9. I love how cheesy this looks. And it could totally be a full meal with a salad on the side! Love!

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