Print

Flavorful Southern Heirloom Tomato Pie Recipe Easy Perfect Cheddar Herb Crust

Southern heirloom tomato pie - featured image
Print Recipe

A vibrant and flavorful Southern heirloom tomato pie featuring a sharp cheddar and herb crust, perfect for summer gatherings and quick weeknight meals.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh thyme leaves, chopped (or 1 tbsp dried thyme)
  • 4–6 tbsp ice water
  • 5–6 medium heirloom tomatoes, sliced about ¼ inch thick
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh basil, chopped
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp Dijon mustard (optional)

Instructions

  1. Make the Cheddar Herb Crust Dough (15-20 minutes): In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and cheddar cheese. Using a pastry cutter or food processor pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter. Stir in the chopped thyme. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it to keep that flaky texture. Form the dough into a disk, wrap in plastic w…
  2. Prepare the Tomatoes (10 minutes): While the dough chills, slice the heirloom tomatoes about ¼ inch thick. Lay them out on paper towels and lightly salt them to draw out excess moisture. Let them sit for 10 minutes, then gently pat dry to avoid a soggy pie.
  3. Roll Out the Crust (10 minutes): On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛ inch thick. Gently transfer it to your 9-inch pie dish, pressing it into the corners and trimming the edges, leaving about a 1-inch overhang. Fold the edges under and crimp as desired.
  4. Preheat Oven: Set your oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat as well—this helps bake the crust evenly.
  5. Assemble the Pie (10 minutes): Spread a thin layer of Dijon mustard (if using) over the crust bottom. Sprinkle half the mozzarella and Parmesan cheeses. Layer the tomato slices evenly, overlapping slightly. Sprinkle the minced garlic and chopped basil over the tomatoes. Drizzle olive oil on top, and season with salt and pepper. Finish with the remaining cheeses.
  6. Bake the Pie (35-40 minutes): Place the pie dish on the preheated baking sheet in the oven. Bake until the crust is golden and the cheese is bubbly and slightly browned, about 35 to 40 minutes. Keep an eye on the crust edges—if they brown too fast, cover with foil.
  7. Cool and Serve: Let the pie cool for at least 15 minutes before slicing. This resting time lets the filling set slightly, making it easier to cut and eat.

Notes

Keep ingredients cold for the crust to ensure flakiness. Salt and pat tomatoes dry to prevent soggy pie. Avoid overworking dough to keep crust tender. Use fresh herbs for best flavor, but dried can substitute with adjusted amounts. Tent crust edges with foil if browning too quickly. Let pie cool before slicing to set filling. For gluten-free crust, use gluten-free flour blend and xanthan gum. For dairy-free, substitute butter and cheddar with vegan alternatives.

Nutrition

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

Find it online: https://emmastirs.com/flavorful-southern-heirloom-tomato-pie-recipe-easy-perfect-cheddar-herb-crust/