Tomato Pie with Cheddar Crust

Serves 6 · 45 min prep · 55 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 28g carbs
• 29g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1.5 cups all-purpose flour
• 10 tbsp cold unsalted butter, cubed
• 1.5 cups sharp cheddar cheese, shredded
• 4 to 5 tbsp ice water
• 2 lb ripe tomatoes, sliced 1/4-inch thick
• 1.25 tsp salt
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/3 cup green onions, sliced
• 1/3 cup fresh basil, chopped
• 3/4 cup fresh corn kernels
• 3/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 egg, beaten
• 1 tsp olive oil

Instructions

1. 1Stir the flour and salt together, then cut in the cold butter with a pastry blender or fingertips until pea-sized crumbs form.
2. 2Fold in one cup of the shredded cheddar, then drizzle ice water a tablespoon at a time, mixing gently just until the dough holds together; shape into a disk, wrap, and chill 30 minutes.
3. 3While the dough chills, lay the tomato slices on paper towels, sprinkle lightly with salt, and let them drain 20 to 25 minutes so the pie stays sturdy rather than watery.
4. 4Preheat the oven to 375°F. Roll the chilled dough on a lightly floured surface into a 12-inch round and fit it into a 9-inch pie dish, crimping the edges; prick the bottom lightly with a fork.
5. 5Blind-bake the crust with parchment and pie weights for 12 minutes, then remove the weights and bake 5 minutes more until the bottom looks set and lightly golden.
6. 6Blot the tomatoes well. Stir together the mayonnaise, sour cream, remaining cheddar, green onions, most of the basil, corn, black pepper, and garlic powder into a thick, savory spread.
7. 7Brush the warm crust lightly with beaten egg, then layer half the tomatoes in the shell, dollop and gently spread half the mayo-cheddar mixture, repeat with remaining tomatoes and topping, and finish with a light drizzle of olive oil.
8. 8Bake on a sheet pan until the filling is bubbling at the edges and the top is deeply golden, 35 to 40 minutes; tent loosely with foil if the crust browns too quickly.
9. 9Cool the pie on a rack at least 20 minutes so slices hold their shape, then scatter the remaining fresh basil over the top.
10. 10Cut into wedges and serve warm or at room temperature on a big platter for easy passing the table.