Brenda Gantt’s Tomato Pie is a delightful dish that showcases the fresh flavors of tomatoes combined with a creamy, cheesy filling all nestled in a flaky crust. This recipe is perfect for summer when tomatoes are at their peak ripeness. It is simple to make and offers a comforting way to enjoy these juicy fruits.
Why Make This Recipe
Tomato Pie is a great recipe for several reasons. First, it highlights the natural sweetness and acidity of ripe tomatoes, making it a delicious choice for tomato lovers. Second, it is versatile—you can serve it warm, or at room temperature, making it ideal for gatherings, picnics, or family dinners. Finally, the combination of cheese, mayonnaise, and fresh herbs creates a rich flavor that perfectly complements the tomatoes.
How to Make Brenda Gantt’s Tomato Pie
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter (cubed)
- 1/4 cup ice water
- 1/2 tsp salt
- 5-6 large ripe tomatoes (sliced 1/4-inch thick)
- 1 tsp salt (for tomatoes)
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 2 tbsp fresh basil (chopped)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
Directions
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Make the Crust: In a bowl, mix the flour and salt. Add the cubed butter and blend until the mixture looks like crumbs. Slowly add ice water until the dough comes together. Wrap it in plastic and chill for about 30 minutes.
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Prep the Tomatoes: Slice the tomatoes and sprinkle with 1 tsp of salt. Let them sit for about 15 minutes to draw out excess moisture.
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Roll and Blind Bake Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a pie dish. Bake for 15 minutes, then set aside to cool.
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Mix the Cheesy Filling: In a bowl, combine cheddar cheese, mayonnaise, green onions, basil, garlic powder, black pepper, and cayenne if you’re using it. Mix well.
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Assemble the Pie: Layer the sliced tomatoes inside the baked crust. Spread the cheesy mixture evenly on top of the tomatoes.
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Bake to Perfection: Bake the assembled pie in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
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Let the Tomato Pie cool for a few minutes before slicing it into wedges. It can be served warm or at room temperature.
How to Serve Brenda Gantt’s Tomato Pie
Tomato Pie can be enjoyed in many ways. Serve it as a main dish with a simple side salad or as a side dish with grilled meats or vegetables. It also makes a great addition to brunch tables or potlucks. You can garnish it with extra fresh herbs for an appealing look.
How to Store Brenda Gantt’s Tomato Pie
Store any leftovers in an airtight container in the refrigerator. It is best enjoyed within a few days. You can also reheat individual slices in the oven for a freshly baked taste.
Tips to Make Brenda Gantt’s Tomato Pie
- To enhance the flavor, use fresh garden tomatoes if available.
- Allow the tomatoes to drain for a while to prevent the pie from becoming watery.
- Feel free to mix different types of cheese for a unique flavor.
Variation
If you want to switch things up, you can add cooked spinach or other vegetables to the cheesy filling. You can also experiment with different herbs, such as oregano or thyme, for added flavor.
FAQs
1. Can I use store-bought pie crust for this Tomato Pie?
Yes, you can use a store-bought pie crust if you prefer a quicker option. Just ensure it fits the pie dish needed for this recipe.
2. What other cheeses can I use in this recipe?
You can use a variety of cheeses, such as mozzarella, feta, or Parmesan, for different flavor profiles.
3. Can I freeze this Tomato Pie?
Yes, you can freeze Tomato Pie before baking it. Wrap it tightly in plastic wrap and foil, and bake it directly from frozen when you’re ready to enjoy it. Adjust the baking time as needed.
Brenda Gantt’s Tomato Pie
A delightful dish showcasing fresh tomatoes, creamy cheese, and a flaky crust, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter (cubed)
- 1/4 cup ice water
- 1/2 tsp salt
- 5–6 large ripe tomatoes (sliced 1/4-inch thick)
- 1 tsp salt (for tomatoes)
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 2 tbsp fresh basil (chopped)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional)
Instructions
- Make the crust: In a bowl, mix the flour and salt. Add the cubed butter and blend until the mixture looks like crumbs. Slowly add ice water until the dough comes together. Wrap it in plastic and chill for about 30 minutes.
- Prep the tomatoes: Slice the tomatoes and sprinkle with 1 tsp of salt. Let them sit for about 15 minutes to draw out excess moisture.
- Roll and blind bake crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a pie dish. Bake for 15 minutes, then set aside to cool.
- Mix the cheesy filling: In a bowl, combine cheddar cheese, mayonnaise, green onions, basil, garlic powder, black pepper, and cayenne if you’re using it. Mix well.
- Assemble the pie: Layer the sliced tomatoes inside the baked crust. Spread the cheesy mixture evenly on top of the tomatoes.
- Bake to perfection: Bake the assembled pie in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Let the Tomato Pie cool for a few minutes before slicing it into wedges. Serve warm or at room temperature.
Notes
For best results, use fresh garden tomatoes. Allow tomatoes to drain to prevent a watery pie.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Tomato Pie, Summer Recipe, Comfort Food, Vegetarian Dish
