I can’t remember the first time I had Tomato Pie. I know I was in South Carolina. I know we harvested the tomatoes. Everything else is a blur but I know it was the day my heart felt I was exactly where I should be doing the exactly what I was doing. I can explore this world in food and will still always come back to this southern comfort classic, the humble tomato pie.

Tomato Pie

Ingredients:

PIECRUST
1 1/4 cups all-purpose flour
1/4 cup cold vegetable shortening, cut into pieces
4 tablespoons cold unsalted butter, cut into pieces
1/2 teaspoon fine sea salt
3 to 4 Tbsp. ice-cold water

FILLING
2 1/4 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped fine
1 1/4 teaspoons freshly ground pepper, divided
1 tablespoon ghee or light olive oil
1/2 cup assorted chopped fresh herbs (chives, parsley, and basil)
1/2 cup freshly grated Gruyère cheese (white cheddar will also work)
1/2 cup freshly grated Mozzarella
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup mayonnaise (adjust to bind as needed)

Instructions:

1. Pie Crust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
2. Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.
3. Preheat oven to 425°. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
4. Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
5. Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°
6. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
7. Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
8. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with salt and pepper. Stir together cheeses and mayonnaise; spread over pie.
9. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

Notes:

The type of tomato determines how you prep them for the pie. I choose tomatoes that don’t need to be peeled. the skins are thin and with heat break down enough to not turn into skin threads when you bite.

Roma tomatoes, because they are less juicy, are one of the best options. But I typically and using whatever was harvested. So if it is juicier tomatoes I cut or slice them and remove some of the juice and seeds.

I use a pie crust for this recipe but like to use tart pans because of the thickness.

I like to add a thin layer of the cheese spread on the bottom. This provides a protective barrier and gives the crust a chance to crisp up.