Southern Herb-Crusted Tomato Pie

A flaky, herb-scented crust layered with ripe garden tomatoes and a savory cheddar filling, baked until golden and bubbling. Classic Southern comfort and a beautiful way to use up a heavy tomato harvest.

Print Recipe

Prep Time 30

Cook Time 50

Course Main Course

Cuisine Southern

Servings 6 servings

Ingredients

For the Herb Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon chopped fresh herbs basil, parsley, or thyme
1/2 cup cold butter cubed
3 to 4 tablespoons ice water

For the Filling

3 to 4 ripe tomatoes sliced and lightly salted
1 cup sharp cheddar shredded
1/2 cup mozzarella or fontina shredded
1/2 cup mayonnaise or sour cream
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil or thyme
Freshly cracked black pepper to taste

Instructions

In a bowl, mix the flour, salt, and chopped herbs. Cut in the cold butter until crumbly, then add the ice water 1 tablespoon at a time until the dough holds together. Press into a disc, wrap, and chill for 20 to 30 minutes.
Slice the tomatoes and place them on paper towels. Sprinkle with salt and let them sit for 10 to 15 minutes to draw out moisture, then pat dry gently.
Roll out the dough and press it into a 9-inch pie pan. Prick the bottom with a fork and bake at 375°F for 10 to 12 minutes, just until lightly golden.
In a bowl, stir together the cheddar, mozzarella, mayonnaise (or sour cream), mustard, herbs, and pepper.
Layer half the tomatoes in the crust and spread the cheese mixture over them. Top with the remaining tomato slices. Bake at 375°F for 35 to 40 minutes, until golden and bubbly.
Let the pie sit for 10 to 15 minutes before slicing to allow the filling to set.

Notes

The most important step is drying the tomatoes—salt them and let them drain on paper towels, then pat dry before layering, or the crust will turn soggy. Fold caramelized onions or sauteed zucchini into the filling for extra richness. Short on time? A store-bought pie crust works well. For a tangy edge, mix a little goat cheese or feta into the cheddar. This pie is delicious warm or at room temperature and keeps in the fridge for up to 3 days; reheat gently in the oven to re-crisp the crust.