This tomato pie is a classic dish made with fresh tomatoes, cheese, herbs, and mayo in a buttery, flaky crust. The perfect solution for an abundance of late summer tomatoes.
- Quick Glance
- 30 M
- 1 H
- Serves 8
- For the pastry
- For the tomato pie filling
In a bowl, combine the flour, baking powder, and 1/2 teaspoon salt and stir with a fork. Drop in the butter and, using a pastry blender, 2 knives, or your fingers. cut the butter into the flour until the butter pieces are about the size of small peas.
Add the milk and stir until you have a dough that hasn’t quite come together. Dump it on the counter and knead it a few times to work in the dry flour.
Divide the dough in half. On a lightly floured work surface, roll 1 portion out until it’s large enough to line a 10-inch pie plate. Cover the remaining portion and let it rest at room temperature or refrigerate it if your kitchen is swelteringly hot.
Heat the oven to 400°F (200°C).
In a bowl, combine the tomatoes with the herbs, half the Cheddar, and some salt. Spread this evenly in the pastry. Slather the mayo on top of the tomatoes and scatter the remaining Cheddar on top.
Roll out the remaining portion of dough and top the pie. Trim the top and bottom crusts back to fit the pie plate, leaving no overhang over the edge of the plate. You can seal the crusts with either a fork or your fingers.
Bake the tomato pie until it’s golden, 20 to 25 minutes. Let it cool on a wire rack for a while before serving.
Slice and serve the pie while still warm. You can reheat leftover slices in the microwave or the oven. Originally published August 19, 2007.
Recipe Testers' Reviews
This was the best tomato pie that I've eaten thus far.
I made one of them exactly like the recipe, using white Cheddar cheese. It was gone within 1 hour!
Next, I made 2 more—one with mozzarella and another with a combination of Italian cheeses—and they were totally devoured by my 21-year-old son and his friends. They claimed it was the bomb, better than having pizza, and simple and easy to make to impress their girlfriends.
Oh, the memories! Summer chats with mom at the kitchen table after picking tomatoes from the garden. Our treat was thick slices of fresh, sweet tomato with a dollop of Hellmann’s. Nothing else…just give it to us straight.
Finamore’s tomato pie captures that garden freshness. The creamy blend of white Cheddar and mayo is a nice touch. The flaky biscuit crust is perfect. Delicious!