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Savory Southern Tomato Pie with Easy Cheddar Crust

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A comforting Southern tomato pie featuring a savory sharp cheddar crust and layers of juicy, seasoned tomatoes with fresh herbs, perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 1 cup (100g) sharp cheddar cheese, finely shredded
  • 3–4 tablespoons ice water
  • 4–5 large ripe tomatoes (about 2 pounds / 900g), sliced about ¼ inch thick
  • 1 teaspoon salt (to draw out moisture)
  • ½ teaspoon freshly ground black pepper
  • 1 cup (115g) shredded sharp cheddar cheese
  • ½ cup (120g) mayonnaise
  • 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme leaves
  • 1 small onion, finely chopped (optional)

Instructions

  1. In a large bowl or food processor, combine 1 ½ cups flour and ½ tsp salt. Add the cold, cubed butter and pulse or cut in until the mixture resembles coarse crumbs with pea-sized pieces. Stir in the shredded cheddar cheese.
  2. Slowly add 3 tablespoons of ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. While the dough chills, slice your tomatoes about ¼ inch thick. Lay them out on paper towels and sprinkle with 1 tsp salt. Let them sit for about 15 minutes to draw out excess moisture, then gently pat dry.
  4. Preheat oven to 375°F (190°C).
  5. On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle. Carefully transfer it to your pie dish, pressing into the edges and trimming any excess. Dock the bottom with a fork to prevent bubbling.
  6. Spread half the mayonnaise evenly over the crust. Add a layer of sliced tomatoes, sprinkle with pepper, chopped onion, basil, thyme, and ½ cup shredded cheddar. Repeat layering with remaining mayo, tomatoes, herbs, and finish with cheese on top.
  7. Place the pie on the middle rack and bake for 40-45 minutes, or until the crust is golden and cheese is bubbly and browned in spots.
  8. Let the pie cool for 15 minutes on a wire rack before slicing.

Notes

If crust edges brown too quickly, tent with foil halfway through baking. Salting tomatoes and patting dry prevents sogginess. Let pie rest before slicing for cleaner cuts. Cold butter is key for flaky crust. Mayo adds creaminess and acts as a moisture barrier. Can prepare crust dough up to two days ahead. For gluten-free crust, substitute almond flour. For dairy-free, use vegan cheese and dairy-free butter substitute.

Nutrition

Keywords: tomato pie, cheddar crust, Southern recipe, summer recipe, savory pie, easy pie, tomato recipe, cheddar cheese, summer tomatoes

Find it online: https://zoeplate.com/savory-southern-tomato-pie-recipe-with-easy-cheddar-crust-perfect-for-summer/