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Savory Southern Tomato Pie Recipe with Cheddar Cheese Crust Perfect for Summer

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A savory Southern tomato pie featuring a crisp cheddar cheese crust and a creamy, herb-infused tomato filling, perfect for summer gatherings and easy to prepare in about an hour.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or substitute with almond flour for gluten-free option)
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 4–5 large ripe tomatoes, sliced
  • 1 teaspoon salt (to draw out tomato moisture)
  • ½ teaspoon black pepper, freshly ground
  • 1 cup mayonnaise
  • 1 cup sharp cheddar cheese, shredded
  • ¼ cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Instructions

  1. Prepare the Crust: In a large bowl, combine 1 ½ cups all-purpose flour and ½ teaspoon salt. Add ½ cup cold, cubed unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. This should take about 5 minutes. Add 3 tablespoons of ice water gradually, mixing gently until the dough just comes together. If needed, add the last tablespoon of water—but don’t overwork it! Wrap the dough in plastic and chill for at…
  2. Prepare the Filling: While the dough chills, slice your tomatoes into about ¼-inch thick slices. Layer them on paper towels and sprinkle with 1 teaspoon salt. Let sit for 15 minutes to draw out excess moisture. Pat them dry gently with more paper towels.
  3. Make the Cheese Crust: Preheat your oven to 375°F (190°C). Remove the dough from the fridge and roll it out on a lightly floured surface to fit your 9-inch pie dish. Sprinkle 1 ½ cups shredded sharp cheddar cheese evenly over the bottom of the crust, then gently press it in.
  4. Assemble the Pie: Layer half of the tomato slices over the cheddar-crusted pie shell. In a medium bowl, whisk together 1 cup mayonnaise, 1 cup shredded cheddar, ¼ cup grated Parmesan, 2 beaten eggs, chopped basil, chives, garlic powder, black pepper, and oregano. Spread half of this mixture evenly over the tomatoes. Repeat the layering with the remaining tomatoes and the rest of the mayonnaise mixture.
  5. Bake: Cover the crust edges with foil or a pie shield. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. Remove foil in the last 10 minutes to let the crust crisp up.
  6. Cool and Serve: Let the pie cool for at least 15 minutes before slicing.

Notes

Salting and drying the tomato slices is key to prevent soggy pie. Use cold butter for a flaky crust. Adding a layer of cheese on the crust acts as a moisture barrier. Use foil shields to prevent crust edges from burning. Let the pie rest before slicing for cleaner cuts. For extra moisture absorption, sprinkle cornmeal over the crust before adding cheese.

Nutrition

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

Find it online: https://siennaspoon.com/savory-southern-tomato-pie-recipe-with-cheddar-cheese-crust-perfect-for-summer/