Southern Tomato Pie
Southern summers are all about fresh flavors, and nothing captures that seasonal brightness quite like a tomato pie.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Pastry cutter or fork
- Knife and Cutting Board
- Measuring cups and spoons
- Whisk or spoon
- Oven Mitts
Ingredients
For the Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- 3 –4 tablespoons ice water
For the Filling
- 4 –5 medium ripe tomatoes sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh basil chopped (or 1 teaspoon dried)
- ½ cup mayonnaise
- ½ cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ small onion finely chopped
Instructions
Step 1: Prepare the Crust
- In a mixing bowl, combine 1 ½ cups of flour and ½ teaspoon salt.
- Add ½ cup cold, cubed butter. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Pro tip: Keep the butter cold! Warm butter will make the crust tough instead of flaky.
- Gradually add 3–4 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
Step 2: Preheat and Prepare the Tomatoes
- Preheat your oven to 375°F (190°C).
- Slice 4–5 medium tomatoes about ¼-inch thick.
- Lay the slices on a paper towel or clean kitchen towel, sprinkle with 1 teaspoon salt, and let them sit for 10–15 minutes to draw out excess moisture.
- Pro tip: Removing extra water prevents a soggy tomato pie.
Step 3: Assemble the Crust
- Roll out the chilled dough on a lightly floured surface into a circle slightly larger than your pie dish.
- Carefully transfer it to the 9-inch pie dish and press it into place. Trim any overhanging edges.
- Use a fork to lightly prick the bottom of the crust to prevent bubbles while baking.
Step 4: Layer the Filling
- Arrange a single layer of tomato slices on the crust, slightly overlapping.
- Sprinkle half of the chopped onion, basil, and black pepper over the tomatoes.
- Repeat with another layer of tomatoes and the remaining onions, basil, and pepper.
- In a small bowl, mix ½ cup mayonnaise, ½ cup shredded cheddar, and ¼ cup Parmesan cheese. Spread this mixture evenly over the top of the tomatoes.
Step 5: Bake the Pie
- Place the pie in the preheated oven and bake for 25–30 minutes, or until the topping is golden brown and bubbly.
- Pro tip: Keep an eye on the edges of the crust—if they start browning too quickly, cover them loosely with foil.
- Remove the pie from the oven and let it cool for at least 10 minutes before slicing.
Step 6: Serve and Enjoy
- Slice into wedges and serve warm or at room temperature.
- This tomato pie pairs beautifully with a fresh salad or a side of grilled vegetables for a true Southern-inspired meal.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280–320
- Total Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Protein: 7g
- Fiber: 2g
- Sodium: 480mg
- Sugar: 4g