|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||7%|
|*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.|
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.
- 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
- 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
Gather the ingredients.
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.
Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
On a lightly floured surface, roll the crust into a 12-inch round.
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.
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.
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.
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.
Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust.
Lightly spread 1/2 cup cheese mixture onto crust.
Layer with half of tomato slices in slightly overlapping rows.
Spread with another 1/2 cup of the cheese mixture.
Top with remaining salted tomato slices.
Top with remaining cheese mixture.
Cut the remaining 3/4 pound of the tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
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 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.