Description
A savory and delicious tomato pie featuring a flaky homemade crust, layered with fresh ripe tomatoes and a blend of three cheeses mixed with herbs and mayonnaise, baked to golden perfection. Perfect as a comforting appetizer, brunch item, or light meal.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the Filling
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
For Garnish (Optional)
- 2 tablespoons chopped fresh basil
Instructions
- Prepare the Crust: In a large mixing bowl, combine the all-purpose flour and salt.
- Cut in Butter: Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
- Chill Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare Tomatoes: While the crust is chilling, slice the tomatoes and place them in a colander. Sprinkle the tomatoes with salt and let them sit for 10-15 minutes to release excess moisture.
- Dry Tomatoes: After draining, gently blot the tomatoes dry with paper towels to remove remaining moisture and prevent soggy crust.
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
- Transfer Dough: Carefully transfer the rolled dough to the pie dish, trim any excess from the edges, and crimp to create a decorative border.
- Assemble Pie: Layer the blotted tomato slices evenly in the prepared crust.
- Mix Cheese Mixture: In a small bowl, combine the mayonnaise, shredded cheddar, shredded mozzarella, grated Parmesan, black pepper, dried basil, and dried oregano.
- Spread Topping: Spread the cheese and herb mixture evenly over the tomatoes, covering them completely.
- Bake Pie: Place the pie in the preheated oven and bake for 35-40 minutes until the crust is golden brown and the filling is bubbly and lightly browned on top.
- Cool and Serve: Let the pie cool for about 10 minutes before slicing. Garnish with fresh chopped basil if desired and serve warm.
Notes
- Salting the tomatoes helps draw out excess moisture which prevents a soggy crust.
- Using chilled butter and ice water ensures a flaky pie crust.
- Let the pie cool slightly before slicing to let the filling set for cleaner slices.
- You can substitute mayonnaise with Greek yogurt for a tangier topping.
- Store leftovers covered in the refrigerator and reheat gently.
