Heirloom Tomato Pie
Wondering what to make durring tomato season? If you are lucky, maybe you have your own plants, if not, go to any farmers market and pick up some heirloom tomatoes. I’ve made this pie a few times over the last few summers, and it is a nice twist on savory pie or galette.
I always thought of tomato pie as a east cost thing, but I found out when looking at differnt recipes, that its actually quite southern. I guess anything with a lot of mayonasie and cheese on your vegtables is pretty southern. There are so many ways of making a tomato pie, this is most certainly the most indulgent. So for my 1/2 southern side, I decided to try this version, which I adapted quite a bit from here.
Heirloom Tomato pie
2 cups flour (sifted)
1 teaspoon salt
2/3 cup butter or 2/3 cup shortening
5-7 tablespoons water (cold)
1 tablespoon cream cheese.
or if you prefer to cut the time you can use a frozen 9″crust or a roll out pilsbury.
If making your own, set it in fridge or freezer while making the filling and preheating the oven.
1/4 cup chopped chives
3-4 tomatoes, cut in half horizontally, scoop out the mushy stuff to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/2 teaspoon sea salt
1/4 cup sliced basil (about 6 large leaves)*
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
1/2 cup mayonnaise
1 teaspoon (or more to taste) of Tabasco
Freshly ground black pepper
1 Preheat your oven to 350°F. Pre-bake the pie shell in the oven for about 10 minutes.
2 Lightly salt the chopped tomatoes, add tabasco and fill in pie crust.
3.Chop the chives finely on top of the tomatoes.
4. Mix the cheese, and mayo in a bowl untill its a mushy pile, then put on top of the tomatoes.Bake for about 35-40 minutes, until bubbly and and brown, top with fresh basil, serve hot or cold.
*I pretty much went into my herb garden and added everything I had into the tomato mixture, a little rosemary, a little oregano and a bit of time.
I hope you enjoy! It goes great with a green salad, and of course homemade mint ice cream for dessert (more on that later).