With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.
- 1 1/2 teaspoons baking powder
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2' cubes
- 2 pounds large ripe tomatoes, cored and cut into 1/4' slices
- 2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
- 1/4 cup finely grated Parmesan (1/2 ounce)
- 1 scallion, trimmed, chopped
- 2 tablespoons chopped fresh dill
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornmeal
Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.
Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
Preheat oven to 425°. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.
Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.
Editor's note: This recipe reflects the change made to the amount of buttermilk in the crust.
Nutritional ContentOne serving contains:Calories (kcal) 629.1%Calories from Fat 64.5Fat (g) 45.1Saturated Fat (g) 21.4Cholesterol (mg) 108.3Carbohydrates (g) 28.9Dietary Fiber (g) 1.4Total Sugars (g) 5.3Net Carbs (g) 27.5Protein (g) 23.8Sodium (mg) 967.8Reviews Section
Easy Tomato Pie
Easy Tomato Pie recipe tastes like comforting cheesy southern tomato pie but without the work! Just mix and pat in a fluffy Bisquick crust, top with sharp cheddar cheese mayo filling, and layer on fresh tomato slices.
Recipe from the Tasting Table Test Kitchen
Yield: 10 to 12 servings
Prep Time: 1 hour and 10 minutes, plus chilling time
Cook Time: 1 hour
Total Time: 2 hours and 10 minutes, plus chilling and cooling time
For the Cheddar-Thyme Pie Dough:
2 cups (5 ounces) packed shredded sharp cheddar cheese
2½ cups, plus 1 tablespoon, all-purpose flour, divided
2 tablespoons cider vinegar
1¼ teaspoons kosher salt, plus a heavy pinch for the egg wash
½ teaspoon freshly ground black pepper
¼ cup shortening, chilled and cut into ½-inch pieces
½ cup (1 stick) unsalted butter, chilled and cut into ½-inch cubes
2 tablespoons fresh lemon thyme leaves
For the Tomato Filling:
9 pounds heirloom tomatoes, destemmed and cut into ¾-inch-thick rounds (15 to 20 various-size tomatoes)
¼ cup paper-thin garlic slices, cut on a mandoline or with a knife (1 head garlic)
½ cup good extra-virgin olive oil, plus more for drizzling
¼ cup lemon basil leaves, torn slightly
Freshly ground black pepper, to taste
1. Make the cheddar-thyme pie dough: Preheat the oven to 375°.
2. In a small bowl, toss the cheddar cheese with 1 tablespoon of the flour and freeze for 10 minutes.
3. In a 1-cup liquid measuring cup, combine the vinegar, vodka and water. Fill to the top with ice and chill until ready to use.
4. In a large bowl, whisk together the remaining flour, sugar, salt and pepper. Add the shortening and use a pastry cutter to work the shortening into the flour. Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea-size butter pieces.
5. Pour ¼ cup of the ice-cold vinegar mixture over the flour and stir with a fork. Add another ¼ cup and, with your fingertips, briefly mix into a shaggy dough. Add enough water, 1 tablespoon at a time, until the dough comes together without crumbling. Gather the dough and form it into a loose ball. Wrap the ball in plastic wrap, using the plastic as an aid to tuck and seal the dough into a smooth 5-by-7-inch rectangle. Chill the dough in the fridge for at least 1 hour or up to 3 days.
6. Meanwhile, make the tomato filling: Line two 11-by-17-inch rimmed baking sheets with parchment paper. Place the sliced tomatoes in a single layer on each sheet tray and season them with salt. Bake for 20 minutes at 375°. Reduce the oven to 300° and continue to bake until the tomatoes begin to wrinkle and dry on top, 45 minutes to 1 hour. Drain the tomatoes of any excess water. Set aside and cool to room temperature. The tomatoes can be covered and refrigerated up to 1 day ahead.
7. Prebake the pie shell: Roll the chilled pie dough to a 16-by-23-inch rectangle. Fold the dough in half and then in quarters. Transfer and unfold the dough on the baking sheet. If the dough gets tough to handle and the butter begins to soften, refrigerate it again. Fold the edges of the dough to make a thick-rimmed crust along the inside of the pan and chill in the freezer until firm, about 1 hour.
8. Preheat the oven to 425°. In a small bowl whisk the egg with a heavy pinch of salt. Remove the chilled dough and prick the bottom and sides with a fork. Brush the entire dough with the egg wash and line the bottom inside edges with large butter knives to hold up the sides during baking. Transfer to the oven, lower the heat to 400° and bake, rotating the pan halfway through cooking, until the edges are light golden brown, 20 to 25 minutes. Lower the oven temperature to 375° and bake until golden brown, about 10 minutes.
9. Transfer the tomatoes to the prebaked pie shell, flipping them so that the bottom, wet sides of the tomatoes are facing up in the pie shell layer the garlic slivers and lemon thyme sprigs in between the tomato slices. Drizzle olive oil evenly over the tomatoes and garlic, and transfer to the oven. Reduce the temperature to 350° and bake until the tomatoes begin to brown along their edges and the crust turns deep golden brown, about 40 minutes. If the edges brown fast, cover them with aluminum foil. Transfer the pie to a baking rack and cool to room temperature before slicing. Finish by topping the pie with lemon basil, flaky sea salt, black pepper and a drizzle of olive oil. Then serve.
Prepare Crust: Place flour in the bowl of a heavy-duty electric stand mixer cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
Add bacon to flour mixture beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
Spoon mixture onto a heavily floured surface sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan trim off excess dough along edges. Chill 30 minutes.
Meanwhile, prepare Filling: Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels sprinkle with 1 tsp. salt. Let stand 30 minutes.
Preheat oven to 425°. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
Pat tomato slices dry with a paper towel. Sprinkle cornmeal over the bottom of the crust. Lightly spread 1/2 cup cheese mixture onto crust layer with half of the tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of the pie.
Bake at 425° for 40 to 45 minutes, shielding edges with foil during the last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.
This recipe was originally published inSouthern Living and is perfect for heirloom tomatoes.
Mary Mac’s added this dish to the menu in 2009 and it has quickly risen into the top five side dishes ordered. This is, by far, our most requested recipe.
2 tablespoons olive oil
2 medium sweet onions, thinly sliced
Salt and freshly ground black pepper
1 box Ritz crackers
2 (28-ounce) cans diced tomatoes, undrained
2 cups mayonnaise
1 1/2 cups grated extra sharp Cheddar cheese
1 cup grated Parmesan cheese
3 tablespoons chopped fresh basil
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 13 by 9-inch baking dish with olive oil or butter. Heat the 2 tablespoons olive oil in a large skillet over medium heat add the onions and cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the salt and pepper to taste, remove from the heat, and set aside.
2. Crush 2 sleeves of Ritz crackers by hand or in a food processor. Reserve 1/2 cup of the cracker crumbs for the topping. Place half of the remaining cracker crumbs in the bottom of the baking dish and pour 1 can of the diced tomatoes, with juice, over the cracker crumbs. Layer half of the sautéed onions on top of the tomatoes, and repeat the layering process using the rest of the tomatoes and onions. Sprinkle the remaining half of the cracker crumbs over the tomato mixture.
3. In a bowl, combine the mayonnaise, Cheddar cheese, Parmesan cheese, and basil. Spread the mixture over the layers and sprinkle the reserved 1/2 cup cracker crumbs on top. Bake for 30 to 40 minutes, until the top is golden brown.
Heirloom Tomato Pie Recipe
If you are a fan of tomato pies, you know they can often be soggy and unappetizing. Raw tomatoes (which are fabulous in BLT sandwiches) are naturally full of water, which tends to leach out as the pie cooks, giving it a runny texture. You don&rsquot have to give up on tasty tomato pies, however, if you use this tip. Roast most of the tomatoes before the pie goes into the oven. Not only does this simple step keep the filling from being too wet, but it also caramelizes the tomatoes, intensifying their flavor. You can even roast them up to a day in advance. When they have cooled, store them in an airtight container in the refrigerator until you are ready to use. Besides roasted tomatoes, other quality ingredients play a role in creating a tasty tomato pie. Creamy Dukes Mayonnaise helps bind the pie together while adding a touch of vinegary taste, extra-sharp Cheddar cheese has a bolder flavor than regular sharp Cheddar, and contains less moisture, which helps keep the filling firm. Dijon mustard adds a tangy note, balancing out the sweetness of the tomatoes and richness of the buttery crust.
4 large ripe tomatoes, peeled and sliced
12 large fresh basil leaves, julienned
6 green onions, green and white parts sliced finely
1 pre-baked pie shell (9-inch size)
1 cup shredded Cheddar cheese
1/2 cup crumbled Gorgonzola cheese
1/2 cup ricotta cheese
1 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
salt, to taste
Preheat oven to 350 degrees F.
Sprinkle the tomato slices with salt and let stand for 20-30 minutes in a colander over a bowl or in the sink. Rinse the tomatoes well with cold water then let stand for 20 more minutes.
Place the tomatoes, cut sides down, on paper towels. Pat lightly with paper towels to dry off excess water.
Layer the tomatoes in the bottom of the baked pie shell. Sprinkle with the basil and green onions.
Combine the Cheddar, Gorgonzola, ricotta, and mayonnaise in a bowl. Stir in the garlic powder, black pepper, and salt.
Spread the cheese mixture evenly over the tomatoes to the edges of the pie shell.
Place the pie in the oven and bake at 350 degrees F for 30 minutes or until the cheese is lightly browned.
Remove from the oven and let stand for 5 minutes before cutting into wedges and serving warm.
Roasted Tomato Pie
A deeply savory roasted tomato pie that harnesses the acidic, faintly sweet edge of perfectly ripe summer tomatoes. There’s also a flaky whole wheat crust, eggs with bright orange yolks, and handfuls of sharp cheddar.
A note: I try not to ignore the outside world on this blog, but I don’t know what to say this week. There’s nothing I can write about the near destruction of another Black life at the hands of the police that hasn’t been written already. Black Lives Matter. Please join the fight against police violence.
I was going for a rustic tomato pie. Something unfussy that felt real and grounded in this late August moment. Out in the garden, my tomato plants are mostly dead. Last week, ahead of yet another rain storm, I pulled in the last really big haul and made jarred marinara.
Now, for the first time since early July, my tomato supplies are slim. I’m left contemplating a post-tomato season life and find I’m not ready. So now’s the time to make things like panzanella, gazpacho, and this roasted tomato pie.
Roasted Tomato Pie
Here’s the thing about tomato pie: it’s nearly impossible to make one with fresh tomatoes that isn’t soggy. So this recipe calls for them to be roasted first (I’ve borrowed the idea of roasting the tomatoes alongside the blind baking crust from this tomato pie recipe on the Kitchn). You get the superior texture and deeply concentrated flavor of a roasted tomato without taking up too much extra time.
Other than that, my roasted tomato pie is essentially a quiche. I’ve used a mix of cream and Greek yogurt in the filling because I like the way the tang of the yogurt sits against the beautiful acidity of the tomatoes. It’s a little lighter and brighter than a traditional quiche. There’s also a really nice aged cheddar in the mix – the kind with a sharp edge and little crackly bits. All these elements serve as the ideal backdrop for rich tomato flavor that blooms with each bite.
Classic Tomato Basil Pie Recipe
This recipe is very delicious due to the taste of fresh basil leaves which enhance the flavor of tomato pie to a great extent. This tomato pie is mainly cooked without the mayonnaise layer for which it is also known as a healthy tomato pie recipe. So let’s check out the recipe:
- 1 homemade pie crust
- 4-5 peeled fresh and ripe tomatoes
- ½ tsp of salt and pepper to taste
- 1 cup of cheese cream (any choice)
- ½ cups of cheddar cheese (any choice)
- 4-5 sliced bacon pieces
- 7-8 fresh basil leaves for topping
Methods of Preparing Step by Step:
Take the peeled tomatoes in a food mixer and blend to make fresh tomato juice. Then add in the salt and pepper in the mixer and beat at high speed to make a smooth tomato filling for the pie.
Place the prepared pie crust in a greased baking pan and pour the tomato filling mixture on the pie crust. Then add in the fresh basil leaves to enhance the fresh and sizzling flavor.
Then pour in the cheese cream on top of the tomato pie and sprinkle cheddar cheese to bring in the cheesy and creamy flavor.
Place the bacon on top to get a smoky flavor in every bite. Then put the baking pan in a preheated oven under 350-degrees for 20-25 minutes until the cheese gets melted and a brownish crispy texture appears.
Finally, take out the tomato pie and then the mouth-watering Tomato basil pie without mayonnaise is ready to be served.
Summer Tomato Cheese Pie with Cheddar
When you’re hankering to put some Lowcountry South in your mouth, nothing does it better than this classic.
1 15-ounce package refrigerated (2) pie crusts
2 pounds plum tomatoes, thinly sliced
¼ cup chopped fresh herbs (basil, thyme, oregano or favorite combination)
1 bunch spring onions, thinly sliced including some green tops
6 ounces Cabot Sharp Cheddar, grated (about 1½ cups)
&frac13 cup reduced fat mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
Coarsely ground black pepper to taste
Interested in creating this tasty recipe?
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 450°F.
FOLLOW package directions to prepare crusts. Line bottom crust with foil and fill with pie weights, raw rice or dried beans. Bake in preheated oven 8 minutes. Remove and set aside to cool slightly. Reduce temperature to 350°F.
LAYER tomatoes, herbs, onions and cheese evenly in pie shell. Mix mayonnaise, lemon juice, salt and pepper and spread over evenly.
PLACE second crust over top, crimp edges to seal and use a sharp paring knife to cut 4 steam vents on top.
BAKE until top crust is golden and filling is bubbly, 45 to 50 minutes. Let stand 10 to 15 minutes to set before slicing.
This recipe was inspired by Cabot’s participation in Weekend with Paula Deen in Nashville, TN August 18-20, 2006.