Fresh Tomato Pie

Tomato Pie

 Kristina Vanni

  • Total: 2 hrs
  • Prep: 40 mins
  • Cook: 80 mins
  • Chill: 75 mins
  • Servings: 8 slices
  • Yield: 1 pie
Nutritional Guidelines (per serving)
186 Calories
10g Fat
19g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 186
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 14%
Cholesterol 11mg 4%
Sodium 667mg 29%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Protein 5g
Calcium 108mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh tomato pie is a Southern favorite that is the perfect summer lunch or brunch. It is a great way to use the bounty of garden fresh heirloom tomatoes and fresh herbs available in the summer months. Choose tomatoes in a variety of colors for a rainbow of colors on top of your pie.

Ingredients

  • Crust:
  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3/4 teaspoon salt
  • 1/2 cup cold unsalted butter (cut into 1/2-inch pieces)
  • 4 tablespoons ice water
  • Filling:
  • 2 3/4 pounds assorted large heirloom tomatoes
  • 2 teaspoons kosher salt (divided use)
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup mayonnaise
  • 1 egg (lightly beaten)
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper (divided use)
  • 1 1/2 tablespoons yellow cornmeal

Steps to Make It

  1. Gather the ingredients.

    Tomato Pie
     Kristina Vanni
  2. Start by making the crust. In the bowl of a food processor, pulse the flour, cornmeal and salt to combine. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together. Add 1 more tablespoon ice water if necessary.

    Tomato Pie
     Kristina Vanni
  3. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.

    Tomato Pie
     Kristina Vanni
  4. On a lightly floured surface, roll the crust into a 12-inch round.

    Tomato Pie
     Kristina Vanni
  5. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 F.

    Tomato Pie
     Kristina Vanni
  6. Line the crust with foil, then fill with pie weights, dried beans, or coins. Bake until the edges are golden, about 20 minutes. Remove the foil and weights. Continue baking until golden all over, 10 to 15 minutes more. Transfer to a rack to cool.

    Tomato Pie
     Kristina Vanni
  7. Meanwhile, prepare the pie filling. Cut 2 pounds of the tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels and sprinkle with 1 teaspoon of the kosher salt. Let stand 30 minutes.

    Tomato Pie
     Kristina Vanni
  8. Preheat the oven to 425 F. In a large bowl, stir together Cheddar cheese, Parmesan cheese, mayonnaise, beaten egg, fresh basil, fresh parsley, lemon juice, black pepper, and remaining 1 teaspoon of kosher salt.

    Tomato Pie
    Kristina Vanni 
  9. Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust.

    Tomato Pie
     Kristina Vanni
  10. Lightly spread 1/2 cup cheese mixture onto crust.

    Tomato Pie
     Kristina Vanni
  11. Layer with half of tomato slices in slightly overlapping rows.

    Tomato Pie
     Kristina Vanni
  12. Spread with another 1/2 cup of the cheese mixture.

    Tomato Pie
     Kristina Vanni
  13. Top with remaining salted tomato slices.

    Tomato Pie
     Kristina Vanni
  14. Top with remaining cheese mixture.

    Tomato Pie
     Kristina Vanni
  15. Cut the remaining 3/4 pound of the tomatoes into 1/4-inch-thick slices, and arrange on top of pie.

    Tomato Pie
     Kristina Vanni
  16. Bake at 425 F for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning.

    Cool at least 30 minutes before slicing and serving. Can be served warm or at room temperature. Garnish with additional fresh herbs just before serving, if desired.

    Tomato Pie
     Kristina Vanni
  17. Enjoy!

    Tomato pie tastes best warm from the oven or at room temperature. Leftovers can be refrigerated and enjoyed within two days, however tomato pie doesn't freeze well.

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