Print

Savory Southern Tomato Pie Recipe with Easy Cheddar Herb Crust

savory Southern tomato pie - featured image
Print Recipe

A comforting and flavorful Southern tomato pie featuring a sharp cheddar herb crust and a creamy tomato filling, perfect for casual gatherings or weekday meals.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, finely chopped)
  • 1/2 teaspoon dried oregano
  • 1 cup sharp cheddar cheese, shredded
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 4 large ripe tomatoes, thickly sliced
  • 1 teaspoon salt (to draw out moisture)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced (optional)

Instructions

  1. In a medium bowl, whisk together flour, salt, black pepper, dried thyme, and oregano. Add shredded sharp cheddar cheese and toss to combine.
  2. Cut in cold, cubed unsalted butter using a pastry cutter or fork until mixture resembles coarse crumbs with some pea-sized pieces.
  3. Slowly add 3 tablespoons ice water, stirring until dough just comes together. Add more water by teaspoon if needed but do not overwork.
  4. Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Slice tomatoes about 1/2 inch thick. Lay in a single layer on a baking sheet or plate, sprinkle evenly with 1 teaspoon salt, and let sit for 20 minutes to draw out moisture.
  6. Preheat oven to 375°F (190°C).
  7. In a large bowl, combine mayonnaise, sour cream, grated Parmesan, chopped basil, finely chopped onion, and minced garlic. Stir well to make creamy filling base.
  8. Pat salted tomato slices dry with paper towels to remove released juice, then gently fold into filling mixture. Season with 1/2 teaspoon pepper.
  9. Roll out chilled dough on a lightly floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish, pressing into bottom and sides, trimming excess dough.
  10. Pour tomato and filling mixture into crust, spreading evenly but gently to avoid breaking tomato slices.
  11. Bake pie for 40-45 minutes or until crust is golden brown and filling bubbles slightly. Cover edges loosely with foil if browning too fast during last 15 minutes.
  12. Let pie cool for at least 15 minutes before slicing so filling sets nicely. Serve warm or at room temperature.

Notes

Salt tomatoes early and pat dry to prevent soggy crust. Keep butter cold and handle dough minimally for flaky crust. Use sharp cheddar for best flavor. If tomatoes are very juicy, place parchment or breadcrumbs on crust before filling. Dough can be prepared a day ahead and chilled. Cover pie edges with foil if browning too fast.

Nutrition

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

Find it online: https://gleamgulp.com/savory-southern-tomato-pie-recipe-with-easy-cheddar-herb-crust/