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Savory Southern Tomato Pie with Cheddar Crust

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A rustic yet refined tomato pie featuring a sharp cheddar crust and a creamy, tangy tomato filling. Perfect for summer tomatoes and a crowd-pleasing Southern comfort dish.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g), spooned and leveled
  • 1 cup sharp cheddar cheese, shredded (about 4 ounces, 115 g)
  • ½ cup cold unsalted butter (1 stick, 115 g), cut into small cubes
  • 3 to 4 tablespoons cold ice water
  • ½ teaspoon salt
  • 4 to 5 large ripe tomatoes (about 2 pounds, 900 g), sliced
  • ½ cup mayonnaise (120 ml)
  • 2 tablespoons fresh basil leaves, chopped
  • 2 green onions, thinly sliced
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • ¼ cup grated Parmesan cheese (25 g)

Instructions

  1. In a large bowl, whisk together flour and salt. Add shredded cheddar cheese and mix.
  2. Add cold butter cubes and cut into the flour mixture using a pastry cutter or two knives until coarse crumbs form with some pea-sized butter bits.
  3. Gradually drizzle in 3 tablespoons of ice water, mixing gently with a fork. Add an extra tablespoon if dough is too dry. Form dough into a disk, wrap in plastic, and refrigerate for at least 20 minutes.
  4. Slice tomatoes about ¼ inch thick and lay on paper towels to absorb excess moisture for at least 10 minutes.
  5. In a medium bowl, combine mayonnaise, chopped basil, sliced green onions, garlic powder, salt, and pepper. Stir until smooth.
  6. Roll out chilled dough on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, pressing into edges. Trim excess dough leaving ½ inch overhang and fold under, crimping decoratively.
  7. Spread half of the mayo mixture evenly over the crust bottom. Layer half of the tomato slices on top. Repeat with remaining mayo mixture and tomatoes.
  8. Sprinkle grated Parmesan cheese over the top.
  9. Place pie on a baking sheet and bake in a preheated oven at 375°F (190°C) for 45-50 minutes until crust is golden and filling is bubbly.
  10. Let pie cool for at least 15 minutes before slicing and serving.

Notes

Keep butter and water cold for a flaky crust. Pat tomato slices dry to avoid soggy pie. Use sharp cheddar for best flavor. Tent pie with foil if crust browns too fast. Dough can be made ahead and refrigerated up to 24 hours.

Nutrition

Keywords: tomato pie, cheddar crust, southern recipe, savory pie, summer tomatoes, easy dinner, homemade pie

Find it online: https://bitematrix.com/savory-southern-tomato-pie-with-cheddar-crust-easy-homemade-recipe/