Southern Tomato Pie Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
24 pieces
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Calories
311 kcal
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Course
Main Course
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Cuisine
American
Southern Tomato Pie Recipe
Description
The Southern Tomato Pie begins with a cold butter and flour crust made in a food processor, chilled, then rolled out and shaped onto a jelly roll pan. A filling of shredded sharp cheddar and Mexican cheese mixed with mayonnaise, garlic, and chopped scallions is spread evenly over the crust. Sliced ripe tomatoes are drained on paper towels to prevent sogginess, then layered on top of the cheese mixture.
The pie is baked at 350°F on a low oven rack until the crust is golden and firm, and the filling sets. The final dish balances the rich, creamy cheese and mayo filling with the fresh, juicy tomato slices layered above. The fresh basil adds herbal brightness to the pie.
Cheese and herb variations are suggested in notes, such as using smoked gouda or an Italian cheese blend instead of the cheddar and Mexican blend, and swapping basil for thyme or dill, allowing customization of flavor profiles. This savory pie can be served warm or at room temperature as an accompaniment or main dish.
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt sea salt
- 1 teaspoon sugar
- 1 cup butter cut into cubes (2 sticks, cold
- 6-8 tablespoons milk cold
For the Filling:
- 2 cups cheddar cheese shredded
- 2 cups Mexican cheese blend shredded
- 1 1/4 cups mayonnaise
- 2 cloves garlic minced
- 3/4 cup scallion chopped
- 1/2 cup basil julienne, sliced ribbons
- 4 tomatoes sliced, ripe
Instructions
- Place the flour, salt, and sugar in a food processor. Pulse to combine. Then add the cold butter cubes and pulse into a fine pebble mixture. Add 6 tablespoons cold milk and pulse until the dough comes together into a smooth ball. If needed, add 1-2 more tablespoons milk. Press the dough into a flat rectangle and wrap in plastic. Refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F and move an oven rack to the low position. In a bowl, mix the Borden® Sharp Cheddar Cheese Shreds, mayonnaise, garlic, and scallions. Slice the tomatoes into 1/4 inch rounds and lay the slices on paper towels to drain off excess juices.
- Roll the chilled dough out on a piece of wax paper, into a 12 X 17-inch rectangle. Flip the dough over onto a 10 X 15-inch jelly roll pan. Remove the wax paper. Turn the edges of the dough under and crimp with a fork against the rim of the baking sheet.
- Spread the cheese-mayo mixture over the surface of the crust. Lay tomato slices over the mixture. Cut some tomato slice in half to fill in empty sections along the sides. Sprinkle the basil ribbons over the tomatoes. Then cover the surface of the pie with Borden® Four Cheese Mexican Shreds.
- Bake on the low rack for 30 minutes, until the crust is golden and the cheese has melted. Cool for 5 minutes, then cut and serve warm.
Notes
- Swap shredded cheddar with smoked gouda or an Italian cheese blend to vary flavor.
- Use fresh thyme or dill instead of basil for a different herbal note.
- Drain tomato slices well on paper towels before layering to avoid a soggy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 311kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 54mg | 18% |
| Sodium | 486mg | 20% |
| Potassium | 108mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 213mg | 21% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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