Description
This Best Tomato Pie recipe features a flaky homemade crust loaded with juicy ripe tomatoes and a savory blend of cheeses and herbs, baked to golden perfection. Perfect as a delicious appetizer or light meal, this tomato pie combines creamy cheese, fresh tomatoes, and fragrant basil for a comforting and flavorful dish that celebrates summer produce.
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the Filling:
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh basil (optional for garnish)
Instructions
- Prepare the Crust: In a large mixing bowl, combine the flour and salt. Add the cold cubed butter, then use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together.
- Chill Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare Tomatoes: While the dough chills, slice the tomatoes and place them in a colander. Sprinkle evenly with salt and let them sit 10-15 minutes to draw out excess moisture.
- Dry Tomatoes: After resting, gently blot the tomato slices dry with paper towels to prevent sogginess in the pie.
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough into a circle slightly larger than a 9-inch pie dish.
- Transfer Dough: Carefully place the rolled dough into the pie dish and trim excess edges. Crimp the edges to create a decorative border.
- Assemble Pie: Arrange the tomato slices evenly in the crust. In a separate bowl, combine mayonnaise, cheddar, mozzarella, Parmesan, black pepper, dried basil, and oregano. Spread this cheese mixture evenly over the tomatoes, fully covering them.
- Bake the Pie: Bake in the preheated oven for 35-40 minutes, until the crust is golden and the topping is bubbly and lightly browned.
- Cool and Serve: Let the pie cool about 10 minutes before slicing. Garnish with fresh chopped basil if desired and serve warm for the best flavor.
Notes
- Be sure to drain and dry the tomatoes well to avoid a soggy crust.
- The crust dough must be well chilled before rolling to ensure flakiness.
- Use ripe, flavorful tomatoes for the best taste.
- Fresh basil garnish adds a wonderful bright herb flavor but is optional.
- This pie can be served as a main dish or an appetizer.
- Store leftovers wrapped in the refrigerator and reheat gently before serving.
