Go Back
Homemade Tomato Pie & Pickle Slaw Picnic Box photo
Print Recipe Save it for later

Tomato Pie & Pickle Slaw Picnic Box

This Tomato Pie & Pickle Slaw Picnic Box is a fresh, flavorful summer delight with creamy cheeses, juicy tomatoes, and tangy crunchy slaw – perfect for easy picnics!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Cheese, Easy, Picnic, Quick, Slaw, Tomato
Servings: 4 servings

Ingredients

  • 1 pre-made pie crust
  • 2 cups fresh tomatoes sliced
  • 1 cup shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup pickles sliced
  • 1 cup shredded cabbage
  • 1 carrot grated
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste (for slaw)

Instructions

Prepare the Pie Crust

  • Preheat your oven to 375°F (190°C). Roll out the pre-made pie crust into a 9-inch pie dish, pressing it gently into the edges. Use a fork to prick the bottom of the crust lightly to prevent bubbling during baking.

Mix the Cheese Filling

  • In a medium bowl, combine the ricotta and shredded mozzarella cheeses. Stir in the dried basil, dried oregano, salt, and pepper to create the creamy base for the tomato pie.

Assemble the Tomato Pie

  • Spread the cheese mixture evenly over the pie crust. Arrange the tomato slices on top in a single layer, overlapping slightly if needed. Drizzle olive oil over the tomatoes and sprinkle with salt and pepper.

Bake the Pie

  • Place the pie on the middle rack of the oven and bake for 35-40 minutes until the crust is golden and the cheese is bubbly and slightly browned. Allow the pie to cool for at least 10 minutes before slicing.

Make the Pickle Slaw

  • While the pie bakes, combine shredded cabbage, grated carrot, and sliced pickles in a large bowl. In a small bowl, whisk apple cider vinegar, sugar, Dijon mustard, salt, and pepper until sugar dissolves. Pour dressing over vegetables and toss to coat. Let sit for at least 10 minutes to meld flavors.

Pack the Picnic Box

  • Slice the cooled tomato pie into wedges and place in a picnic container. Add a generous serving of pickle slaw on the side. Optionally include fresh fruit or crusty bread to complete the meal.

Equipment

  • 9-inch Pie Dish
  • Oven
  • Fork
  • Mixing Bowls

Notes

  • Use ripe but firm tomatoes to maintain texture and flavor in the pie.
  • Drain excess tomato liquid before adding to avoid a soggy crust.
  • For extra flavor, sprinkle freshly grated Parmesan cheese over tomatoes before baking.
  • Make the pickle slaw ahead to allow flavors to develop fully.
  • Blind bake the pie crust for 10 minutes for a crispier base.