Tomato Pie

Kathryn Brown

By
@kgb206

The perfect use for all those ripe tomatoes.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
Makes a 10 inch pie
Cook:
25 Min
Method:
Bake

Ingredients

PASTRY

2 c
all purpose flour
2 tsp
baking powder
coarse salt
8 Tbsp
butter, cut into pieces
2/3 c
milk

FILLING

3 lb
ripe tomatoes, peeled, seeded and sliced thick
2 Tbsp
chopped fresh basil
1/4 lb
white cheddar, shredded
2/3 c
mayonnaise

Step-By-Step

1Heat oven to 400 degrees.
2Pastry:
Put flour, baking powder and 1/2 teaspoon salt in a bowl and stir with a fork. Drop in butter and cut into flour until pieces are the size of small peas. Pour in milk and stir until dough hasn't quite come together. Dump it on the counter and knead to work in dry flour.
3Divide the dough in half. Roll one half out until if is large enough to line a 10-inch pie plate.
4Filling:
Mix the tomatoes with the basil and half the cheddar and some salt. Pat this out evenly in the pastry. Spread the tomatoes with the mayonnaise and spread the rest of the cheese on top.
5Roll out the rest of the dough, and top the pie. Trim the top and bottom crusts back to the rim. Seal edges.
6Bake pie until golden, 20 to 25 minutes. Let cool for a while before serving. It should be warm, not hot.
7Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #farmer's market