Spring Recipe: Tomato Pie


Spring is here, and it’s time to grab your favorite bottle of wine, a delicious snack, and sit out on your deck with friends. Kate Hull, marketing assistant at Grand Targhee Resort, shared her favorite spring recipe with me and I can’t wait to make it. This delicious tomato pie is filling enough for dinner on it’s own or a crowd pleaser at summer gatherings! DSCF0762

You can use either small cherry tomatoes or large tomatoes for this and an assortment of herbs. To boost the flavor, use a mixed herb goat cheese instead of plain goat cheese crumbles. Serve this tart with a glass of Jackson Hole Winery Red and you’ve got yourself the perfect meal.

Spring Tomato Pie


  • 1 9-inch piecrust
  • 3 tablespoons Dijon mustard
  • 1 ½ ripe tomatoes, seeded
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons fresh basil, roughly chopped
  • 2 eggs
  • 4 ounces goat cheese crumbled
  • 1 tablespoon extra virgin olive oil


  • Preheat the oven to 350 F.
  • Cut your tomatoes, not too thin but not too thick. I like to seed about half of them so it isn’t too runny, but feel free to seed them all or none if you wish.
  • Brush the Dijon mustard at the bottom of the piecrust.
  • Arrange the tomatoes, overlapping slightly.
  • Season to taste.
  • Roughly chop the basil and scatter over the veggies.
  • In a separate bowl, beat together the eggs and goat cheese.
  • Pour over the tomato and herbs. Drizzle the olive oil over the filling.
  • Bake for 30 to 40 minutes until the top is golden brown. If your crust edges get too brown too quickly, cover the edges of the pie with foil.

About Author

Mollie is a native Cape Codder who learned at an early age how to put a lobster to sleep, harvest cranberries, and dig for clams. After high school she followed her sense of adventure out west to the University of Wyoming where she graduated with marketing and communication degrees. She found herself making roots in Jackson, her fiance’s hometown, and using her sales skills combined with her love of anything delicious to join the Dishing sales team. She loves baking from scratch, large glasses of red wine, and hiking with her heeler, Newton. She’ll try anything, but remains a stuck up Cape Codder when it comes to seafood. If she didn’t catch it or see it come off the boat, don’t even try tempting her.

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