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Flavorful Southern Heirloom Tomato Pie Recipe with Easy Herb Cheddar Crust

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A savory Southern heirloom tomato pie featuring a sharp cheddar and herb crust paired with a creamy mayo-based filling, perfect for summer gatherings and easy weeknight meals.

Ingredients

  • All-purpose flour – 1 ½ cups (180g), sifted for lightness
  • Sharp cheddar cheese – ¾ cup (85g), freshly grated
  • Unsalted butter – ½ cup (113g), cold and cubed
  • Fresh herbs – 2 tablespoons total, chopped (thyme, parsley, chives)
  • Ice-cold water – 3 to 4 tablespoons
  • Salt – ½ teaspoon
  • Heirloom tomatoes – about 4 cups sliced (roughly 4 medium tomatoes)
  • Mayonnaise – ½ cup (120ml)
  • Egg – 1 large, room temperature
  • Grated Parmesan cheese – ½ cup (50g)
  • Garlic powder – 1 teaspoon
  • Salt and freshly ground black pepper – to taste
  • Fresh basil leaves – ¼ cup, sliced thin
  • Yellow or white onion – ½ small, thinly sliced (optional)

Instructions

  1. Make the Herb Cheddar Crust: In a large bowl, combine 1 ½ cups all-purpose flour and ½ teaspoon salt. Add cold cubed butter and blend with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter. Stir in ¾ cup grated sharp cheddar and 2 tablespoons chopped fresh herbs.
  2. Add water gradually: Drizzle 3 tablespoons ice-cold water and mix gently with a fork. Add another tablespoon if dough doesn’t hold when pressed. Do not overwork.
  3. Chill the dough: Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare the tomatoes: Slice 4 cups heirloom tomatoes about ¼ inch thick. Arrange on paper towels, sprinkle lightly with salt, and let drain for 15-20 minutes.
  5. Roll out the crust: On a floured surface, roll dough into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, pressing gently to fit. Trim excess dough leaving slight overhang.
  6. Pre-bake the crust: Prick crust bottom with fork, line with parchment paper, fill with pie weights or dried beans. Bake at 375°F for 15 minutes until edges start to golden.
  7. Prepare the filling: In a medium bowl, whisk together ½ cup mayonnaise, 1 large egg, ½ cup grated Parmesan, 1 teaspoon garlic powder, and black pepper to taste. Fold in sliced basil and optional onions.
  8. Assemble the pie: Remove crust from oven, discard weights and parchment. Layer half the tomato slices evenly, sprinkle salt and pepper, spread half the mayo mixture over. Repeat with remaining tomatoes and mayo mixture.
  9. Bake the pie: Bake at 375°F for 30-35 minutes until filling is set and crust is golden brown. A slight jiggle in center is okay.
  10. Cool and serve: Let pie cool on wire rack for at least 15 minutes before slicing.

Notes

Drain sliced tomatoes on paper towels with salt to prevent soggy crust. Keep butter cold for flaky crust. Chill dough before rolling. Use foil to cover crust edges if browning too fast. Serrated knife recommended for slicing pie.

Nutrition

Keywords: heirloom tomato pie, tomato pie recipe, Southern tomato pie, herb cheddar crust, summer pie, savory pie, easy tomato pie

Find it online: https://emmaoven.com/flavorful-southern-heirloom-tomato-pie-recipe-with-easy-herb-cheddar-crust/