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Savory Southern Heirloom Tomato Pie Recipe with Easy Cheddar Herb Crust

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A comforting Southern heirloom tomato pie featuring a flaky cheddar herb crust and a savory, cheesy tomato filling. Perfect for summer gatherings and easy to prepare in under an hour.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 4–6 tablespoons ice-cold water
  • 4–5 large heirloom tomatoes, sliced about ¼ inch thick
  • 1 teaspoon salt (for tomatoes)
  • ½ teaspoon freshly ground black pepper
  • 1 cup grated mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 small red onion, thinly sliced (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons mayonnaise

Instructions

  1. In a large bowl, whisk together the flour, salt, dried thyme, and garlic powder. Add the cold, cubed butter and cheddar cheese. Using a pastry cutter or your fingertips, quickly cut the butter and cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter (3-5 minutes).
  2. Sprinkle 4 tablespoons of ice-cold water over the mixture and stir gently with a fork. Add more water, 1 tablespoon at a time, just until the dough begins to hold together when pressed. Avoid overworking it.
  3. Gather the dough into a ball, flatten into a disk about 1 inch thick, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).
  4. Slice the heirloom tomatoes and sprinkle them with 1 teaspoon salt in a colander. Let them drain for 15 minutes to reduce excess moisture.
  5. Meanwhile, mix mozzarella, Parmesan, basil, oregano, garlic, and mayonnaise in a bowl. Add pepper to taste.
  6. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛ inch thick. Transfer it gently to a 9-inch pie dish, pressing it into the sides and trimming any excess dough. Leave a slight overhang and pinch the edges for a rustic look.
  7. Spread half the cheese and herb mixture on the bottom crust. Layer the tomato slices evenly on top, then scatter the thinly sliced red onions if using. Spoon the remaining cheese mixture over the tomatoes, spreading gently.
  8. Place the pie dish on a baking sheet and bake in a preheated 375°F (190°C) oven for 40-45 minutes, or until the crust is golden and the filling is bubbling. If the crust browns too fast, loosely cover the edges with foil.
  9. Let the pie cool for at least 15 minutes before slicing to help the filling set.

Notes

Keep butter cold and chill dough before rolling to ensure a tender crust. Drain tomatoes well to prevent soggy crust. Layer cheese on bottom crust before tomatoes to create a moisture barrier. Tent pie edges with foil if browning too quickly. Let pie rest before slicing for best texture. For gluten-free crust, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, use vegan butter and cheese alternatives.

Nutrition

Keywords: heirloom tomato pie, cheddar herb crust, southern recipe, savory pie, summer pie, tomato pie, easy pie recipe, farmers market recipe

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