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Brenda Gantt’s Tomato Pie

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A delightful dish showcasing fresh tomatoes, creamy cheese, and a flaky crust, perfect for summer gatherings.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the pie: Layer the sliced tomatoes inside the baked crust. Spread the cheesy mixture evenly on top of the tomatoes.
  6. Bake to perfection: Bake the assembled pie in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
  7. 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

Keywords: Tomato Pie, Summer Recipe, Comfort Food, Vegetarian Dish

Find it online: https://yourfavoriterecipes.com/brenda-gantts-tomato-pie/