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Savory Southern Tomato Pie with Cheddar Herb Crust

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A comforting and easy Southern tomato pie featuring a sharp cheddar herb crust and juicy tomato slices, perfect for summer gatherings and simple meals.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (can substitute with gluten-free flour blend)
  • ½ cup sharp cheddar cheese, shredded (Tillamook or Cabot are great choices)
  • 2 tbsp fresh thyme leaves, chopped
  • ½ tsp salt
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tbsp ice water
  • 4–5 medium ripe tomatoes, sliced (heirloom or beefsteak work well)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup mayonnaise (can use Greek yogurt for a tangier twist)
  • 2 large eggs, room temperature
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh thyme
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (for tossing tomatoes)

Instructions

  1. Make the Crust: In a large bowl, combine the flour, shredded cheddar, chopped thyme, and salt. Toss to mix evenly. Add the cold, cubed butter. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits (about 3-5 minutes).
  2. Add Ice Water: Sprinkle 3 tablespoons of ice water over the mixture. Stir gently with a fork. If dough doesn’t come together when pressed, add the remaining tablespoon of water. Form the dough into a ball, flatten into a disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  3. Prepare Tomatoes: While the dough chills, slice the tomatoes about ¼ inch thick. Place them in a colander, sprinkle lightly with salt, and let them drain for 15 minutes to remove excess moisture.
  4. Mix Filling: In a medium bowl, whisk together the mayonnaise, eggs, garlic powder, chopped basil, thyme, salt, and pepper. Stir in the shredded cheddar cheese. Set aside.
  5. Roll Out Crust: Once chilled, lightly flour your work surface and roll out the dough into a 12-inch circle. Carefully transfer to your pie dish, pressing gently to fit and trimming any excess dough. Crimp the edges if desired. Poke a few holes in the bottom with a fork to prevent bubbling.
  6. Assemble Pie: Preheat the oven to 375°F (190°C). Toss the tomato slices lightly with olive oil and a pinch of salt. Layer half of the tomatoes evenly over the crust. Pour half the cheese filling over the tomatoes and spread gently. Repeat with remaining tomatoes and filling.
  7. Bake: Bake for 40-45 minutes or until the crust is golden brown and the filling is set with a slight jiggle. The top should be bubbly and lightly browned. If the edges brown too fast, cover them with foil halfway through baking.
  8. Cool & Serve: Let the pie cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Notes

Drain tomato slices thoroughly to prevent soggy pie. Use cold butter for a flaky crust. Tent edges with foil if browning too quickly. Let pie cool before slicing for cleaner cuts. Cornmeal can be added to crust to absorb moisture. Can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: tomato pie, southern tomato pie, cheddar herb crust, savory pie, summer recipe, easy tomato pie, vegetarian tomato pie

Find it online: https://fuzzyforker.com/savory-southern-tomato-pie-recipe-with-cheddar-herb-crust-easy-and-delicious/