Southern Tomato Pie
Southern Tomato Pie is a quintessential Southern dish that combines the freshness of ripe tomatoes with a rich, savory filling, all nestled in a flaky, buttery crust. If you’re a fan of Southern comfort food, this recipe is a must-try. In this article, we’ll take you through the step-by-step process of creating this Southern classic. So, roll up your sleeves, and let’s get cooking!
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Ingredients:
For the Crust:
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| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Unsalted butter | 1/2 cup (cold and cubed) |
| Salt | 1/4 teaspoon |
| Ice water | 1/4 cup |
For the Filling:
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| Ingredient | Quantity |
|---|---|
| Ripe tomatoes | 4-5 (preferably heirloom) |
| Mayonnaise | 1/2 cup |
| Cheddar cheese | 1/2 cup (grated) |
| Mozzarella cheese | 1/2 cup (grated) |
| Parmesan cheese | 1/4 cup (grated) |
| Garlic | 2 cloves (minced) |
| Fresh basil | 2 tablespoons (chopped) |
| Salt | To taste |
| Pepper | To taste |
For Topping:
| Ingredient | Quantity |
|---|---|
| Breadcrumbs | 1/4 cup |
| Butter | 2 tablespoons (melted) |
| Fresh basil | For garnish |
Instructions:
Preparing the Crust
- Mixing the Dough: Start by making the crust. In a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
- Incorporating Butter: Add the cold, cubed butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
- Adding Ice Water: Slowly drizzle in the ice water while pulsing the food processor. Stop when the dough begins to clump together.
- Shaping the Dough: Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Rolling Out the Crust: Roll out the chilled dough into a 12-inch circle and fit it into a pie pan. Trim the excess dough and crimp the edges.
- Pre-baking the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes, or until the crust is golden brown. Set aside to cool.
Assembling the Pie
- Tomato Slicing: Slice the tomatoes and lay them on paper towels to drain excess moisture. This step is crucial to prevent a soggy pie.
- Cheesy Filling: In a bowl, combine the mayonnaise, cheddar cheese, mozzarella cheese, Parmesan cheese, minced garlic, and chopped basil. Season with salt and pepper.
- Layering: Spread half of the cheese mixture over the bottom of the pre-baked crust. Arrange a layer of tomato slices on top of the cheese mixture. Repeat the layers, finishing with a final layer of tomatoes on top.
Topping and Baking
- Breadcrumbs and Butter: In a small bowl, mix the breadcrumbs and melted butter. Sprinkle this mixture over the top of the tomatoes.
- Bake to Perfection: Place the pie in the oven and bake for 30-35 minutes, or until the top is golden and the filling is bubbly.
- Cooling Down: Let the pie cool for at least 15 minutes before serving.
