This Southern Tomato Pie is what you make when dinner feels inconceivable however you continue to need one thing particular—one thing that claims “dwelling.” Juicy summer season tomatoes, 3 sorts of cheese, and recent basil all tucked right into a home made flaky crust that tastes like consolation on a plate.
Watch The best way to Make This Southern Tomato Pie Recipe
If there was one recipe that absolutely caught me unexpectedly it might be this one! Even children love, love, love this tomato pie! Assume margherita pizza meets pie and that’s what you get right here! All of the flavors of home made pizza however within the type of a savory pie. I discover that it’s finest made with farm recent tomatoes as they pack in a lot extra taste and remind me of the rows and rows of lovely, shiny purple globes of tomatoes planted alongside the perimeter of Mother and Dad’s backyard. It’s recent and attractive with a flaky crust, what extra might you need?!
Southern Tomato Pie Substances
This simple tomato pie recipe encompasses a home made crust and a tacky tomato filling. Right here’s what you’ll have to make this recipe:
For the Crust
- Flour: Simply common all-purpose flour is all you want.
- Sugar: Helps stability out the flavour of the crust.
- Salt: Provides taste to the crust.
- Butter: Use unsalted butter in order that the crust doesn’t change into too salty. Butter provides the crust its wealthy taste and flaky texture.
- Ice Water: Helps bind all of the components collectively whereas holding the butter and shortening chilly so the crust is additional flaky.
For the Filling
- Recent Tomatoes: Vine ripe tomatoes are my favourite for this recipe. Roma tomatoes additionally work nice!
- Cheeses: Mozzarella, Parmesan, and Cheddar
- Herbs and Spices: Salt, Garlic Powder, Oregano, Black Pepper and Recent Basil Leaves (store-bought or recent from the backyard)
- Mayonnaise: Duke’s is our most popular model however you should use any mayo you need!
The measurements wanted for every ingredient will be discovered within the recipe card on the finish of the put up.
The best way to Make Tomato Pie
- Make the Do-it-yourself Pie Crust: Use a pastry blender to mix all of the components collectively after which roll it out and place it in a pie dish. It will get blind baked with a lightweight sprinkling of cheese on the underside. Let it cool and begin making the filling.
- PRO TIP: The cheese shouldn’t be solely good, however it truly helps to create an extra layer between the mayo and tomatoes so the crust doesn’t get soggy.
- Prep the Filling: You’ll begin by eradicating as a lot moisture as you’ll be able to from the tomatoes after which make three completely different bowls of cheese – 1) filling cheese, 2) topping cheese, and three) cheese/mayo combination. Subsequent, you’ll season the tomatoes with the herbs and spices.
- Assemble the Pie: Add a layer of tomatoes to the pie crust. Sprinkle 1/3 of the filling cheese and 1/3 of the basil. Repeat these layers 2 extra instances ending with a layer of tomatoes. After the final layer of tomatoes, unfold the cheese/mayo combination excessive and at last, sprinkle with the cheese you reserved for the topping.
- NOTE: The mayonnaise and cheese combination turns into one and tastes like a scrumptious cheese sauce within the pie. It does NOT style like mayonnaise.
- Bake the Pie: Scale back the temperature of the oven and bake uncovered. Cool earlier than serving.
All of those directions in full element will be discovered within the recipe card on the finish of the put up. Preserve scrolling down for all the data you want! You too can print or save the recipe there.
Can You Make Tomato Pie Forward of Time?
Tomato pie is one among my favourite recipes to make as much as 1 entire day forward of time. Simply make sure that you save the pie within the fridge after which you’ll be able to serve it chilly, or reheat it.
You too can prep the pie to be made by baking the pie crust, cooling it, after which setting it apart with plastic wrap till you’re able to bake it.
The tomatoes shouldn’t be sliced till you’re prepared. The cheese will be grated and saved in a sealable bag, however we want to cut the basil proper earlier than utilizing as it should wilt.
Tomato Pie: Served Heat or Chilly?
Tomato pie will be served just a few alternative ways. I like my tomato pie to be served at room temperature. As a result of there may be mayonnaise and cheese in it you don’t need to go away it out for hours, however you’ll be able to actually go away it to chill a bit or stick it within the fridge till the temperature is extra like barely heat.
Many individuals prefer to eat their tomato pie heat, so simply ready a couple of minutes after baking it’s best for them. Nonetheless, tomato pie, particularly when served as an appetizer or brunch, will be served chilly.
What to Serve with Southern Tomato Pie
I like to serve up this straightforward tomato basil pie as the primary dish with a recent inexperienced salad with a French dressing just like the one we use on our grilled greens as a aspect dish. Use all of the veggies you’ll be able to from the backyard!
You would additionally serve tomato pie as a aspect dish with our Carolina pulled pork or our smoked beef brisket for a hearty Southern meal.
In fact you’ll need to comply with up this dinner with some Southern peach cobbler a la mode! It doesn’t get extra summer season than that!
Suggestions for the Greatest Tomato Pie
There are some things that you are able to do to make sure that your tomato pie doesn’t change into soggy:
- Slice the tomatoes and place them on a paper towel with a sprinkling of salt. Salt attracts liquid out of veggies, after which the liquid is absorbed by the paper towels.
- Blind bake your pie crust to crisp all the pieces earlier than moist components are piled into it. Once you blind bake for a tomato pie just remember to are docking, or in different phrases, pricking your entire backside of the pie crust.
- In case your tomatoes look particularly juicy, brush the pie crust with an egg white earlier than baking. This may seal the pie crust.
Storing and Reheating
Storing: Tomato pie is to be saved with plastic wrap or foil wrapped over the pie. It creates fairly the mess to try to take away slices and retailer them in containers. Be aware that tomato pie is nice at room temperature. If your entire pie isn’t consumed the day you make it, you need to retailer the leftovers within the fridge. It’s going to maintain for as much as 2 days.
Freezing: You truly can freeze tomato pie. There shall be some extra liquid when you’re reheating, however as a result of it’s mayonnaise and never a cream base it holds up fairly darn properly. As soon as the pie is cooked and cooled, simply place it on a cookie sheet. Subsequent, flash freeze for 20 minutes. As soon as that’s achieved, wrap in plastic wrap. Preserve in a container within the freezer for as much as 3 months.
Reheating: Once you need to eat one of many pie slices that was frozen, unwrap and microwave on excessive for one minute. Whether it is only a pie from the fridge, do 30 seconds.
It’s time for a journey down South with this simple Southern tomato pie! It’s pure consolation meals and tastes identical to pizza! Probably the most scrumptious manner to make use of up all of your recent backyard tomatoes!
Extra Southern Recipes:
Description
This Southern tomato pie encompasses a home made flaky pie crust stuffed with a tacky tomato filling. Sort of like a Margherita pizza in taste — solely not a pizza, clearly!
Make the Pie Crust:
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Preheat oven to 450 levels F.
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Put together the pie crust by mixing the flour, sugar and salt in a bowl.
1 ⅓ Cups All-Function Flour, ½ teaspoon Salt, 1 teaspoon Granulated Sugar
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Add the chilly butter. Utilizing a pastry cutter (belief me, it is well worth the couple of dollars), minimize the fats into the flour combination till it resembles small peas.
½ Cup Butter
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Utilizing a tablespoon, add just a little water to the flour combination at a time, utilizing a fork to stir all the pieces collectively till the dough simply comes collectively. It shouldn’t be easy and smooth like cookie dough, however as a substitute just a little extra flaky till you squeeze it collectively.
3-4 Tablespoons Ice Water
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Place the dough between two items of plastic wrap, shaping it right into a ball.
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Utilizing a rolling pin, roll the dough out right into a circle.
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Place in a pie dish and trim any overhanging dough, leaving a very good inch across the lip. Crimp this dough and prick the underside and sides of the pie crust.
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Sprinkle with parmesan cheese and 1/4 cup mozzarella and place in a 450 diploma F oven for 10 minutes.
¼ Cup Parmesan Cheese, 1 ¼ Cups Mozzarella Cheese
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Take away from the oven to chill whilst you put together the filling.
Make the Filling:
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Slice the tomatoes skinny and place on a double layer of paper towels
4 Giant Tomatoes
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Evenly salt tomato slices and go away them for 10 minutes. The salt will pull out extra water which the paper towels will sop up so you do not have a moist pie. Pat the tops dry earlier than assembling.
1 teaspoon Salt
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Separate the remaining cheese into 3 completely different bowls. In a single small bowl, mix 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese in a small bowl. Put aside. This shall be your filling cheese.
1 ¼ Cups Cheddar Cheese
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In one other bowl, add 1/4 cup mozzarella and 1/4 cup cheddar cheese, toss to mix and put aside for the topping.
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In a 3rd small bowl mix remaining 1/2 cup of every of the cheeses and mayonnaise collectively.
1 ¼ Cups Mozzarella Cheese , ¾ Cup Mayonnaise, 1 ¼ Cups Cheddar Cheese
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Sprinkle tomato slices with the garlic powder, oregano, and black pepper to style. Layer 1/3 of the tomato slices, 1/3 of the filling cheese, and 1/3 of the basil. Repeat layers ending with tomatoes after which unfold the cheese and mayonnaise combination everywhere in the high. Sprinkle the third bowl of cheese everywhere in the high.
¾ teaspoon Garlic Powder, ½ teaspoon Oregano, ⅓ Cup Basil Leaves, Black Pepper
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Scale back oven warmth to 350 levels F and bake the pie uncovered for 30-35 minutes. Cool earlier than serving.
Tomato pie will maintain for two days within the fridge.
Energy: 310kcal
