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Tomato Pie with a Cheddar Herb Crust

This summer tomato pie is the best dinner ever! Cheddar herb crust, ripe, juicy tomatoes and a cheesy, crunchy layer on top. It's irresistible.
5 from 41 votes
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Ingredients

cheddar herb crust

filling

Instructions 

cheddar herb crust

  • Add the flour, sugar and salt to a food processor and pulse just until combined. Add in the garlic powder and herbs and pulse again. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  • Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
  • After 30 minutes, preheat the oven to 400 degrees F.
  • Roll the pie crust out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.
  • Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, just until it’s lightly baked and barely golden. Remove it from the oven and let it cool slightly.

filling

  • Slice the tomatoes and place them on a towel. Sprinkle them with salt and cover them with another towel (or paper towefor 15 minutes. This will help remove some of the liquid so you don’t have a super watery pie.
  • Layer the tomato slices in the pie crust - you will most likely have 2 or 3 layers. I wouldn’t do more than 3! Sprinkle the tomatoes with the sugar and black pepper.
  • In a bowl, stir together the mayo, garlic and 3 cheeses. Add a sprinkle of salt and pepper and the chives. Stir to combine. Transfer the mayo layer over the tomatoes - spread it in a single layer. Top the layer with bread crumbs.
  • Bake the pie for 25 to 30 minutes, or until it’s golden on top. Let it sit for at least 20 minutes before serving. This is delicious served hot or cold! Keep leftovers in the fridge once they have cooled to room temp.
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