Tomato Pie with a Cheddar Herb Crust

Name: Tomato Pie with a Cheddar Herb Crust
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 2 cups sifted all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon dried chives; ¼ teaspoon dried rosemary; 1 large egg lightly beaten; 1/2 teaspoon white vinegar; 1/4 cup ice cold water; 10 tablespoons cold unsalted butter; ⅔ cup freshly grated sharp cheddar cheese; 4 to 5 large tomatoes; Pinch of salt; 1 teaspoon sugar; freshly ground black pepper; 1 cup mayonnaise; 1 garlic clove; ½ cup freshly grated sharp cheddar cheese; ½ cup freshly grated fontina cheese; ¼ cup freshly grated Parmesan cheese; ½ cup bread crumbs; 2 tablespoons chopped chives

User Reviews

5.0

123 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 35 mins
Servings
8 servings
Course
Main Course
Cuisine
American

Tomato Pie with a Cheddar Herb Crust

Kian Mendoza

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This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.

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Ingredients

Servings

cheddar herb crust

2 cups sifted all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried chives
¼ teaspoon dried rosemary
1 large egg lightly beaten
1/2 teaspoon white vinegar
1/4 cup ice cold water
10 tablespoons cold unsalted butter, cut into pieces
⅔ cup freshly grated sharp cheddar cheese

filling

4 to 5 large tomatoes, cut into ½ inch slices
Pinch of salt
1 teaspoon sugar
freshly ground black pepper
1 cup mayonnaise
1 garlic clove, minced
½ cup freshly grated sharp cheddar cheese
½ cup freshly grated fontina cheese
¼ cup freshly grated Parmesan cheese
½ cup bread crumbs, panko or fine crumbs both work!
2 tablespoons chopped chives

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Instructions

cheddar herb crust

Add the flour, sugar and salt to a food processor and pulse just until combined. Add in the garlic powder and herbs and pulse again. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
After 30 minutes, preheat the oven to 400 degrees F.
Roll the pie crust out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.
Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, just until it’s lightly baked and barely golden. Remove it from the oven and let it cool slightly.

filling

Slice the tomatoes and place them on a towel. Sprinkle them with salt and cover them with another towel (or paper towefor 15 minutes. This will help remove some of the liquid so you don’t have a super watery pie.
Layer the tomato slices in the pie crust - you will most likely have 2 or 3 layers. I wouldn’t do more than 3! Sprinkle the tomatoes with the sugar and black pepper.
In a bowl, stir together the mayo, garlic and 3 cheeses. Add a sprinkle of salt and pepper and the chives. Stir to combine. Transfer the mayo layer over the tomatoes - spread it in a single layer. Top the layer with bread crumbs.
Bake the pie for 25 to 30 minutes, or until it’s golden on top. Let it sit for at least 20 minutes before serving. This is delicious served hot or cold! Keep leftovers in the fridge once they have cooled to room temp.