Tomato-Cheddar Pie

tomato-cheddar-pie
Photo by William Meppen
Tomato-Cheddar Pie 4.1 18 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 477 calories
    • Fat 28.5 g
    • Sat Fat 17 g
    • Cholesterol 72 mg
    • Sodium 1136 mg
    • Protein 13 g
    • Carbohydrate 43 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 2.5 mg
    • Calcium 272 mg

Make the crust. Heat oven to 350ºF. Place the flour, baking soda, salt, and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. With the motor running, slowly add the milk through the feed tube until the dough comes together and sits on the blade. Remove and divide in half. On a lightly floured counter, roll half the dough into an 11-inch round. Use it to line a 9-inch pie plate.

Fill it. Layer the tomato slices, basil, and scallions in the pie shell. Top with half the Cheddar. In a small cup, combine the mayonnaise, lemon juice, salt, and a few grinds of pepper. Pour over the tomatoes and top with the remaining Cheddar.

Cover it. Roll out the remaining dough and place it on top of the filling, folding the edge under and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape. Bake for 45 to 50 minutes or until bubbly. (Cover lightly with foil if the crust begins to get too brown.) Remove from oven. Cool 10 minutes before cutting into wedges.

Ingredients

  1. Check PIE CRUST (or you can use store-bought refrigerated 9-inch piecrusts such as Pillsbury Pie Crust):
  2. Check 2 cups all-purpose flour
  3. Check 1 tablespoon baking soda
  4. Check 1/4 teasppon kosher salt
  5. Check 1/2 cup (1 stick) unsalted butter
  6. Check 3/4 cup milk
  7. Check FILLING:
  8. Check 2 pounds plum tomatoes (about 10), peeled and sliced
  9. Check 1/4 cup fresh basil or oregano leaves, chopped
  10. Check 3 scallions, chopped, or 1/4 cup chopped chives
  11. Check 1 1/2 cups (about 6 ounces) shredded sharp Cheddar
  12. Check 1/3 cup mayonnaise
  13. Check 2 tablespoons lemon juice
  14. Check 1/2 teaspoon kosher salt
  15. Check freshly ground black pepper

Directions

  1. Make the crust. Heat oven to 350ºF. Place the flour, baking soda, salt, and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. With the motor running, slowly add the milk through the feed tube until the dough comes together and sits on the blade. Remove and divide in half. On a lightly floured counter, roll half the dough into an 11-inch round. Use it to line a 9-inch pie plate.
  2. Fill it. Layer the tomato slices, basil, and scallions in the pie shell. Top with half the Cheddar. In a small cup, combine the mayonnaise, lemon juice, salt, and a few grinds of pepper. Pour over the tomatoes and top with the remaining Cheddar.
  3. Cover it. Roll out the remaining dough and place it on top of the filling, folding the edge under and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape. Bake for 45 to 50 minutes or until bubbly. (Cover lightly with foil if the crust begins to get too brown.) Remove from oven. Cool 10 minutes before cutting into wedges.