It is now officially Fall and NO ONE is happier than this girl! I have already had my fair share of pumpkin spiced lattes, apple breads, and I am, of course, on the lookout for even more flannel shirts to add to my wardrobe. As excited as I am about Fall, for this post I need to back track a little to Summer (and then it will be all Fall all the time, I promise)…..I have to share this recipe for Tomato Pie with you.
Now, don’t panic. It’s not the kind of pie you are thinking of. This isn’t a sweet dessert, oh no no no. This is a savory pie, with layers of fresh tomatoes and a mayonnaise/cheddar cheese/spring onions/seasoning mixture that will make your heart so happy you will want to dance. I make this religiously every summer, and not just a couple times. I make it over, and over, and over again. I take it to cookouts where people say, “Ew tomato pie?” and I say, “Would I ever serve you something that wasn’t totally delicious? Try it”. Of course they end up head over heels in love and want the recipe.
First, we have to make a buttery and flaky crust that holds all the goodness together. You cut cold butter into flour with a little bit of salt and then add cold water until the dough comes together. Form into a ball and refrigerate for at least 30 minutes.
While the dough is chilling I make the cheese mixture. In a medium bowl, combine mayonnaise, cheddar cheese, spring onions, oregano, coriander, salt and pepper. Pop this in the refrigerator until its needed.
Roll out the dough on a floured surface and place over your pie dish. Trim the dough to about a 1/2in beyond the edge of the pie plate and make your edge. I never get to fancy with my edges. I usually end up messing them up so I use a fork to make it look somewhat presentable. The crust gets blind baked for 20-25 minutes using pie weights or I like to use good old white rice. I have a bag of rice that is used just for this purpose.
It’s time to assemble! In your baked pie crust make a layer of tomatoes followed by one third of the cheese mixture. Follow this two more times finishing with the cheese mixture. Bake at 350 degrees for 25 minutes. Remove from the oven and crumble bacon on top if desired and bake for another 5-10 minutes until bubbly.
Confession from Emily: This is the ugliest Tomato Pie that I have ever made….I’m sorry but it’s true….
Another confession from Emily: I have always made this pie with double the amount of filling. Why? Because more cheese is always better.
This time I used the normal amount of filling which was equally as delicious but I didn’t get a crust on top like I normally do. I am happy that doing it this way allows the tomatoes to poke through and say hello. Either way though I will eat this pie until the cows come home…and we don’t have any cows…(okay that was corny….bye)
- The crust:
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 2 to 3 tablespoons ice water
- The Filling:
- 3/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/3 cup thinly sliced green onions
- 1 tablespoon minced fresh oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
- 4 bacon strips, cooked and crumbled
- In a large bowl, mix together the flour and salt. Cut in butter until crumbly. Gradually add ice water, and toss with a fork until a dough forms. Shape into a disk and wrap in plastic wrap. Refrigerate 30mins - overnight.
- Preheat your oven to 350. Roll out the dough on a lightly floured surface. You want the dough 1/4 inch thick. Transfer to a 9-in. pie plate and trim the pastry to 1/2 beyond the plate. Crimp the edges however you want. Line the pastry with a double thickness of foil and fill with pie weights, I use rice.
- Bake 20-25 minutes or until bottom is lightly brown. Remove foil and weights. Bake 5-10 minutes longer or until light brown. Cool on a wire rack.
- In a small bowl, mix mayonnaise, cheddar cheese, green onions and seasonings. Arrange one third of the tomatoes in crust and spread with one third of the cheese mixture. Repeat the layers two more times. Bake for 25 minutes. Top with crumbled bacon and bake 5-10 minutes longer or until bubbly. Let stand 10 minutes before serving.
Source: Taste of Home Magazine