Tomato Pie with Cheddar Crust
A Southern summer classic featuring ripe tomatoes, fresh herbs, and a flaky cheddar cheese crust.
Prep Time
25m
Cook Time
45m
Servings
8
Difficulty
Medium
Nutrition Per Serving
fat
32
carbs
28
fiber
2
protein
14
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Ingredients
Shop- 1 1/2 cups all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup cold butter, cubed
- 4 tablespoons ice water
- 4 large ripe tomatoes, sliced 1/4-inch thick
- 1 teaspoon salt (for salting tomatoes)
- 1 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
For crust: Mix flour and cheddar. Cut in butter until crumbly. Add water and form into a disk. Refrigerate 30 minutes.
Preheat oven to 375°F. Roll out dough and fit into 9-inch pie pan. Crimp edges.
Lay tomato slices on paper towels, sprinkle with salt, and let drain 15 minutes.
In a bowl, mix mayonnaise, mozzarella, Parmesan, basil, pepper, and garlic powder.
Pat tomatoes dry and layer in the crust.
Spread cheese mixture evenly over tomatoes.
Bake 40-45 minutes until golden and bubbly.
Let cool 15 minutes before slicing and serving.
Chef's Comfy Tip
Don't skip salting and draining the tomatoes - this prevents a watery pie!
Recipe FAQs
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