I first ate tomato pie in the ‘80s at a tea shop in Connecticut. I couldn’t imagine it when I saw it on the menu, and that’s usually a trigger for my ordering something. What a good thing this turned out to be: a big slice of pastry crust filled with sliced ripe tomatoes—real tomatoes—with a little tang of cheese. But it was creamy, too. (The creamy secret is mayo.) Serve this tomato pie with the simplest salad possible. Get mesclun and toss it with extra-virgin olive oil, then add good salt and a few drops of the best wine vinegar you have—no pepper.–Roy Finamore
LC You Say Tomato, I Say Tomato Note
Author Roy Finamore admits that this pie, though summery as can be, sometimes elicits cravings midwinter. “This is one of those times when I ease up on my tomato stance,” says Finamore. “It’s sublime when you make it with ripe tomatoes that you’ve gotten from the farmer who grew them and they’re still warm with the sun. But, you know, this tastes fine with the best plum tomatoes you can find in the winter.” There you have it. Permission to cheat granted. We won’t tell.
- Quick Glance
- 30 M
- 1 H
- Makes one 10-inch pie
- For the pastry
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Coarse salt
- 8 tablespoons unsalted butter, cut into pieces and chilled
- 2/3 cup milk
- For the tomato filling
- 3 pounds ripe tomatoes, peeled, seeded, and sliced thick
- 2 tablespoons chopped chives
- 3 tablespoons chopped basil leaves
- 1/4 pound best white Cheddar, shredded
- Coarse salt
- 2/3 cup mayonnaise
- Prepare the oven
- 1. Heat the oven to 400°F (200°C).
- Make the pastry
- 2. Put the flour, baking powder, and about 1/2 teaspoon salt in a bowl and stir with a fork. Drop in the butter and cut it into the flour until the butter pieces are about the size of small peas. Do this with a pastry blender, two knives, or your fingers. Pour in 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.
- 3. Divide the dough in half. Roll one half out until it is large enough to line a 10-inch pie plate. The other half can sit unless the kitchen is hot. If it is, refrigerate the dough (or work fast).
- Make the tomato filling and fill the pie
- 4. Mix the tomatoes with the herbs, half the cheddar, and some salt. Pat this out evenly in the pastry. Spread the tomatoes with the mayo and scatter the rest of the cheese on top.
- 5. Roll out the rest of the biscuit dough, and top the pie. Trim the top and bottom crusts back to the rim of the pie plate, leaving no overhang. You can seal the crusts with either a fork or your fingers.
- Bake and cool the pie
- 6. Bake the tomato pie until it’s golden, 20 to 25 minutes. Let it cool for a while before serving. It wants to be warm, not hot.
- 7. You can reheat slices in the microwave. Or in the oven, fellow Luddites.
Recipe Testers Reviews
With an easy-to-make crust that holds up to the tomatoes, this pie is a winner! The herbal, rich flavours that come through, bite after bite, are superb the same day you make it.
This was the best tomato pie that I have 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; they were totally devoured by my 21-year-old son and his friends. They claimed it was the bomb, better than having pizza, simple and easy to make to impress their girlfriends. I served it with sautéed green beans with tomatoes, and accompanied with a spinach salad.
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!
I was skeptical that the very wet dough would roll out and stick to the rolling pin. It did stick, but stayed together in one piece when gently peeled off. I loved the crispness of the crust in the finished pie. So good and so buttery—I had a hard time keeping myself from picking at the edges to munch on. The filling itself tasted like summer. I’m certain I’ll be using this recipe frequently when my tomatoes have ripened (without the mayo, though).
The crust tasted fine but was a little soggy on the bottom. Perhaps the tomatoes could be salted and drained to help prevent this. Nonetheless, the pie was quite pleasant and tasty. A nice breakfast or lunch.
This recipe sounded so good and the thought of using our bounty of fresh tomatoes in a different recipe was the clincher for me. Though I love to cook, baking is not my forte, especially pies, as I often have trouble with the crusts. This crust recipe was incredibly easy and forgiving to work with and was delightfully flaky! The flavor of the warm tomatoes combined with the basil and chives and the creamy, though subtle, taste of the mayo was delicious. Definitely one I will make again and again.
Reading the recipe, I was excited to make this—I love tomatoes. Dealing with peeling and seeding the tomatoes, I was grumpy and not liking the recipe. Tasting the finished pie, it was all worth it! It’s like the best tomato soup in pie form, with the bonus of a buttery crust on top (my bottom crust got soggy). It took about 40 minutes from start to finish, easily doable on a weekday. Just watch your pie crust if you’re doing this on a hot summer day.