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Tomato Pie

Rule #78: Nothing says summer like a Tomato Pie.

I look forward to this dish every year, all year long. It’s the epitome of summer: juicy tomatoes on top of a cheesy, creamy filling, surrounded by a savory crust. It’s worth every ounce of effort it takes. I promise if you make this once, you’ll be dreaming of it year round like this crazy lady!

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I mean, come onnnnnnnn y’all!

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Pie Crust

First, let’s make us a gorgeous crust. (Note: you can also just use a storebought pie crust if you prefer.) Pulse together some flour, cornmeal, and salt in a food processor.

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Now, add in some cold butter cut into bits and a little bit of Manchego cheese (you’ll need more Manchego for the filling, too).

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Pulse until the mixture looks coarse with pea-sized bits of butter.

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Then drizzle in some ice cold water, one tablespoon at a time. It usually takes me 4 tbs. of ice water to get the dough to form.

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Just drizzle the water in while the food processor runs.

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You’ll want it to look something like this – just when the dough starts to form one lump in the food processor.

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Now, roll it into a lil’ ole ball, smash it into a disc, and wrap in plastic wrap. Refrigerate for 45 minutes or up to 3 days ahead of time.

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When you’re ready to bake, throw some flour on a clean surface. Roll the disc of dough out until it’s large enough to fill the bottom of your pie plate.

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Spray the pie plate with nonstick spray, then lay the dough on top. Don’t worry if it’s not uniform and perfect. This is a rustic dough, not a perfectionist’s pie.

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Just grab bits of dough from the uneven edges and smoosh them into place on your pie crust. Then, poke the bottom of the pie crust all over with a fork.

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Cover the crust with foil and line the bottom with either pie weights or dried beans. Bake at 350 for 20 minutes.

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Remove the foil and pie weights, and bake for another 10-15 minutes, until crust is golden brown. (Also, please try to ignore the desperate need for cleaning my ole oven has. It’s our little secret, ok?)

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Pie Filling

Meanwhile, sprinkle your sliced, gorgeous summer tomatoes with salt. Set them in a colander in the sink and allow them to drain for about 30 minutes.

**Also: sauté a yellow onion in some extra-virgin olive oil in a large skillet over medium-high heat until browned (about 15 minutes).** Not pictured.

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Let the crust cool while you make the filling.

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In a large bowl, combine some mozzarella, Manchego cheese, mayonnaise, breadcrumbs, chives, parsley, thyme, and salt and pepper.

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Line the bottom of the pie crust with your sautéed onions (again, sorry it’s not pictured), and top with your cheese mixture.

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Now, spread your gorgeous tomaters over top. Drizzle with extra-virgin olive oil and a few cranks of black pepper.

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Bake at 375 for about 50 minutes, until cheese is golden bubbly and tomatoes are tender.

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Garnish with more chives and be sure to share with your friends. Summer ain’t summer without this Tomato Pie and good folks around a good table.

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Leftovers (if there are any) will stay good in the fridge for about 3 days. It’s even better the next day if I do say so! We love to have our Tomato Pie with Pork Tenderloin Kabobs, Grilled Pork Tenderloin or Chicken Breast in a Balsamic Marinade, or Spicy Poblano Burgers.

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Tomato Pie

Crust (you can also just use a storebought crust if you prefer, but trust me – this one is worth it)
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ tsp. table salt
1 stick cold unsalted butter, cut into ½-inch pieces
3 tbs. Manchego cheese, shredded

Filling
2¼ lbs. beefsteak tomatoes (about 4 tomatoes; any large, red, ripe tomato will work)
Kosher salt
2 tbs. EVOO, divided
1 large yellow onion, thinly sliced
¾ cup shredded mozzarella cheese
¾ cup Manchego cheese, shredded
¼ cup mayonnaise
3 tbs. breadcrumbs
3 tbs. chopped fresh chives, divided
3 tbs. chopped fresh flat-leaf parsley, divided
1 tsp. fresh thyme leaves
¼ tsp. freshly ground black pepper, plus a pinch more for topping

Make the crust:
Pulse the flour, cornmeal and fine salt in a food processor or standing mixer to combine. Add the butter and 3 tbs. Manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tbs. ice water (must be ice cold for the dough to come together) and pulse until the dough comes together; add 1 more tbs. ice water if necessary. Form dough into a disc, place in plastic wrap, and refrigerate for 45 minutes, or until firm. (This can be done up to 3 days ahead of time.)

Preheat oven to 350. Flour a clean working surface and dust a rolling pin with flour. Roll the dough into a large enough disc to fit into a pie plate. Press the dough into the pie dish and form to the sides of the dish. If the crust is uneven, just grab bits of dough from the sides to make the crust uniform. Pierce the bottom of the crust all over with a fork.

Line the crust with foil, then fill with dried beans or pie weights. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool. Increase oven temp to 375.

Make the filling:
Thinly slice the tomatoes and toss with 1 tsp. Kosher salt. Place in colander and allow to drain, tossing occasionally, for about 30 minutes.

Meanwhile, heat 1 tbs. EVOO in a large skillet over medium heat. Sauté onion, stirring occasionally, until golden and tender (about 15 minutes). Allow to cool.

Combine the mozzarella, ¾ cup Manchego, mayo, breadcrumbs, 2 tbs. each chives and parsley, thyme, ¼ teaspoon each Kosher salt and pepper, and the sautéed onion in a large bowl. Spoon and level into the cooled crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tbs. EVOO and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Garnish with remaining chives and parsley.

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