Tomato Pie
1 h 30 min
|
intermediate
Recipe by Eunice
Introduction
This savory Southern tomato pie is peak-summer comfort. It has a flaky butter crust piled with well-drained ripe tomatoes under a tangy three-cheese mayo and Greek yogurt topping, bright with Dijon, garlic, basil, and thyme. I mean, what else can I say after that? More please!
This is one of my go-to's for Easter and Mother's day. I mean it's perfect for brunch, backyard cookouts, or potlucks. The pie slices clean like a boss, tastes like a pizzeria met a quiche, and stays bold and juicy without a soggy bottom.
Ingredients (8 servings)
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For the Pie Crust:
- 1¼ cups all-purpose flour all-purpose flour 0.34 lb
- ½ tsp salt salt
- 1 stick unsalted butter, cold, cubed unsalted butter 4 oz
- 4 Tbsp ice water ice water
For the Filling:
- 5 large tomatoes, sliced, seeded tomatoes 1.67 lb large
- ½ tsp salt (for draining tomatoes) salt
- ½ cup mayonnaise mayonnaise 4 fl oz
- ½ cup plain whole-milk Greek yogurt plain whole-milk Greek yogurt 0.27 lb
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- 1 cup shredded sharp white cheddar cheese shredded sharp white cheddar cheese 4 oz
- ½ cup shredded Monterey Jack cheese shredded Monterey Jack cheese 2 oz
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
- ¼ cup fresh basil, chopped fresh basil 0.36 oz
- 2 tsp fresh thyme, chopped fresh thyme 0.07 oz
- ½ cup yellow onions, chopped yellow onions 0.15 lb
- 1 clove garlic, minced garlic 0.09 head (for garlic clove)
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 large egg, beaten (to brush crust) large egg 1 ct
How to Make Tomato Pie
-
Make the pie dough
Whisk flour and salt in a bowl, then cut in the cold cubed butter with a pastry cutter until pea-sized bits remain.
Drizzle in ice water 1 tablespoon at a time, tossing until the dough clumps when squeezed but is not wet.
Press into a disk, wrap, and chill 30 minutes so the gluten relaxes and the butter stays cold.
-
Drain the tomatoes like you mean it
Slice, seed, and lay tomatoes on a paper towel-lined sheet, sprinkle evenly with the 1/2 teaspoon salt, and let them drain 30 minutes.
Blot tops dry to remove surface moisture because wet tomatoes make soggy pie.
-
Preheat and prep the pan
Heat the oven to 400 F and set a rack in the lower third for strong bottom heat.
Lightly butter a 9-inch pie dish for insurance against sticking.
-
Roll and dock the crust
On a lightly floured wooden board, roll the chilled dough to a 12-inch circle.
Fit into the pie dish, trim to a 1-inch overhang, fold under, and crimp firmly for structure.
Prick the base with a fork to prevent puffing.
-
Par-bake for a crisp base
Line with parchment, fill with pie weights or dried beans, and bake 15 minutes.
Remove weights and parchment, bake 5 minutes more to dry the bottom.
Brush the warm crust base with a thin layer of beaten egg, then return to the oven 2 minutes to set a moisture barrier.
-
Mix the creamy cheese filling
In a bowl, combine mayonnaise, Greek yogurt, Dijon, sharp white cheddar, Monterey jack, Parmesan, basil, thyme, onion, garlic, and black pepper.
Taste and adjust salt gently because the cheeses carry plenty of seasoning.
-
Layer with intention
Pat tomato slices one more time, then lay a snug single layer over the crust.
Spread half the cheese mixture over the tomatoes without smashing the layer.
Add a second tomato layer and the remaining cheese mixture, finishing with a few neat tomato slices on top.
-
Shield and bake
Cover the crimped edges with foil to prevent over-browning.
Bake at 400 F for 30 to 35 minutes until the top is golden and bubbling and the center registers hot.
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Rest and slice cleanly
Let the pie cool at least 20 minutes so the filling sets and slices hold.
Use a sharp, honed knife and wipe between cuts for tidy wedges.
Substitutions
- Monterey Jack -> Low-moisture mozzarella
- Swapping Jack for mozzarella keeps the melt and stretch while staying in the same mild, white-cheese lane, and it tightens the filling a touch for cleaner slices.
- Half the mayo -> Whole-milk ricotta
- Ricotta lightens the richness without losing creaminess, and it brings a gentle, milky sweetness that loves ripe tomatoes.
- Dijon mustard -> Calabrian chili paste
- A teaspoon of Calabrian chili gives gentle heat and a fruity kick that plays beautifully with basil and cheddar for a saucy New York-Italian vibe.
Tips
- Choose drier tomatoes
- Plum or heirloom varieties with meaty flesh release less water, which means a crisper base and less weeping after slicing.
- Add a cheese barrier
- Scatter 2 tablespoons of grated Parmesan directly on the par-baked crust before layering tomatoes to create a salty, protective seal against moisture.
- Season in layers
- A tiny pinch of salt and black pepper on each tomato layer wakes up flavor without turning the filling watery.
- Keep everything cold until the bake
- A chilled crust and cool filling help prevent butter melt-out and ensure flakiness, so assemble quickly and bake promptly.
- Control browning like a pro
- Foil the rim from the start, then peek at 25 minutes and remove the foil only if the edge needs more color.
- Sneak in smoky depth
- A small pinch of smoked paprika in the cheese mixture adds warmth without stealing the tomato’s spotlight.
- Smart storage
- Cool completely, then store slices in glass containers with a paper towel underneath to keep the crust from softening.
Nutrition Facts *
| Energy | 486 | kcal |
|---|---|---|
| Protein | 15 | g |
| Total Fat | 33 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent a soggy bottom?
- Drain and blot the tomatoes thoroughly, par-bake the crust, and brush with egg to seal; a quick sprinkle of Parmesan on the crust adds an extra barrier.
- My crust shrinks during par-bake, what went wrong?
- Warm dough or under-rested dough is the usual culprit, so chill the lined pan 15 minutes before baking and use pie weights that reach the rim.
- Can I make this ahead?
- Bake it fully, cool, and refrigerate up to 24 hours, then reheat at 350 F on a sheet pan for 20 minutes; assembling ahead with raw tomatoes can make it watery.
- Can I use store-bought crust?
- Yes, just dock and par-bake as directed since the crisp barrier is non-negotiable for a clean slice.
- Can I add protein like bacon or prosciutto?
- Crisp and drain it well, then fold into the cheese mixture so it stays crisp and does not create moisture pockets.
- Why is my filling loose when I slice?
- It likely needed more rest time after baking or the tomatoes were not drained enough; give it a firm 20 to 30 minute rest before cutting.
Serving Suggestions
I like to serve this with a peppery arugula salad and a drizzle of good olive oil to balance the creamy richness and let the tomatoes sing.
For a Latin, Hispanic twist, fold a spoon of sofrito into the cheese mixture next time and finish the slices with fresh basil and a crack of black pepper. Trust me, you family and guests will be asking for seconds.
More pairings:
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