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Savory Heirloom Tomato Pie with Cheddar Crust

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A rustic yet refined savory pie featuring tangy heirloom tomatoes nestled in a flaky, sharp cheddar crust. Perfect for summer dinners and crowd-pleasing occasions.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 1 cup (110g) sharp cheddar cheese, finely shredded
  • 3–4 tablespoons ice water
  • 4 cups (about 600g) heirloom tomatoes, sliced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 cup (115g) grated mozzarella or fontina cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. In a large bowl, whisk together 1 ½ cups flour and ½ teaspoon salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. If using a food processor, pulse short bursts to avoid warming the butter.
  2. Stir in the shredded cheddar cheese to distribute evenly.
  3. Gradually add 3 tablespoons ice water, mixing gently until the dough just starts to come together. Add the extra tablespoon if needed. Do not overwork the dough. It should hold when pressed but not be sticky.
  4. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  5. Slice the heirloom tomatoes about ¼ inch thick. Lay them on paper towels or a clean kitchen towel, sprinkle lightly with salt, and let them drain for 15-20 minutes to reduce excess moisture.
  6. Preheat the oven to 375°F (190°C).
  7. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer it carefully to a 9-inch pie dish, pressing gently into the corners.
  8. Spread a thin layer of mayonnaise (and Dijon mustard if using) evenly over the crust bottom. Sprinkle half the mozzarella or fontina cheese over the mayo. Arrange a single layer of tomato slices on top, then sprinkle with fresh basil, thyme, salt, and pepper. Repeat layering with remaining cheese and tomatoes.
  9. Fold or trim the edges, crimping decoratively or folding under the dough for a neat rim. Brush the crust lightly with an egg wash (1 beaten egg mixed with 1 tablespoon water) for a golden finish, if desired.
  10. Place the pie on a baking sheet to catch drips and bake for 45-50 minutes, until the crust is golden and the filling bubbles slightly. Check around 40 minutes; if edges brown too fast, cover loosely with foil.
  11. Let the pie cool for 10-15 minutes before serving to set and meld flavors.

Notes

Let tomatoes drain well to avoid soggy crust. Chill dough thoroughly for flaky crust. Use sharp cheddar for best flavor. If tomatoes are very juicy, sprinkle breadcrumbs on crust before layering mayo. Dough can be made ahead and chilled or frozen.

Nutrition

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

Find it online: https://lyrafeast.com/savory-heirloom-tomato-pie-recipe-with-cheddar-crust-easy-and-perfect/