Skip to main content

Tomato and Roasted Garlic Pie

4.4

(23)

Photo of a savory pie with glistening roasted tomatoes topped with shallots and thyme.
Photo by Laura Murray, Food Styling by Judy Mancini

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.  

  

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Read More
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”