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Flavorful Southern Heirloom Tomato Pie Recipe with Easy Cheddar Herb Crust

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A savory Southern heirloom tomato pie featuring a flaky cheddar and herb crust, bursting with fresh, juicy tomatoes and a creamy filling. Perfect for summer gatherings or a comforting homemade treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup (115g) sharp cheddar cheese, finely shredded
  • 2 tbsp fresh herbs, chopped (thyme, parsley, chives)
  • 1 cup (226g) unsalted butter, cold and cubed
  • 4–6 tbsp ice-cold water
  • 4 cups heirloom tomatoes, sliced and seeds gently removed
  • 1 tsp salt (for tomatoes)
  • ½ tsp freshly ground black pepper
  • 1 cup (115g) sharp cheddar cheese, shredded (for filling)
  • ½ cup (120ml) mayonnaise
  • 2 large eggs, room temperature
  • 1 tbsp fresh basil, chopped
  • 1 tsp Dijon mustard

Instructions

  1. Prepare the Crust: In a large bowl or food processor, combine flour, salt, and sugar. Add shredded cheddar and chopped herbs, mixing evenly. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Add Water: Gradually add ice-cold water, 1 tablespoon at a time, mixing gently until dough just comes together. Wrap dough in plastic wrap and chill for at least 30 minutes up to 2 hours.
  3. Prepare the Tomatoes: Slice heirloom tomatoes about ¼-inch thick. Lay slices on paper towels, sprinkle with 1 tsp salt, and let sit 20-30 minutes to draw out moisture. Pat dry with paper towels.
  4. Roll Out the Dough: On a floured surface, roll chilled dough into a 12-inch circle about ⅛-inch thick. Transfer to pie dish, press into edges, trim excess leaving ½-inch overhang. Chill crust-lined dish for 15 minutes.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5-7 minutes until crust starts to turn golden.
  6. Make the Filling: In a medium bowl, whisk mayonnaise, eggs, Dijon mustard, pepper, and chopped basil. Fold in shredded cheddar. Layer half the tomato slices on crust, spoon half the filling over them. Repeat with remaining tomatoes and filling, smoothing top.
  7. Bake the Pie: Bake at 375°F (190°C) for 35-40 minutes until filling is set and top is golden and bubbling. Cover crust edges with foil if browning too fast.
  8. Cool and Serve: Let pie cool at least 15 minutes on wire rack before slicing.

Notes

Blind baking the crust is essential to prevent sogginess. Salt tomatoes ahead to draw out moisture. Keep butter and water cold for flaky crust. If tomatoes are very juicy, sprinkle cornmeal on crust before layering. Cover crust edges with foil if browning too fast. Dough can be chilled up to 2 days before rolling. Pie can be frozen before baking; add 10-15 minutes to baking time when baking from frozen.

Nutrition

Keywords: heirloom tomato pie, cheddar herb crust, Southern recipe, tomato tart, summer pie, savory pie, easy pie crust, farm-to-table

Find it online: https://piperplate.com/flavorful-southern-heirloom-tomato-pie-recipe-with-easy-cheddar-herb-crust/