Prep 15 mins
Cook 20 mins
This makes a great side dish. You can also serve it on it's own with a salad on the side.
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup butter
- 2⁄3 cup milk
- 3 -4 large ripe tomatoes, , peeled
- fresh ground pepper
- 1 1⁄2 cups grated sharp cheddar cheese
- 1⁄3 cup mayonnaise, or as needed
- 2 tablespoons torn basil leaves
- 1 tablespoon chopped chives
- Place flour, baking powder and salt in bowl, toss to mix and cut in butter until mixture resembles coarse cornmeal.
- Add enough milk to make a medium-soft dough (not too soft).
- Turn out about 1/3 of the dough onto a floured board and roll to fit a 9-inch pie pan.
- Fold into quarters and lift gently into pie pan (If dough breaks, patch it with scraps of dough, using a bit of cold water as"glue").
- Line crust with fairly thick tomato slices, season with salt and pepper, top with half the cheese and coat with mayonnaise.
- Sprinkle basil and chives over the mayonnaise.
- Add remaining cheese and spread mayonnaise over the top.
- Roll remaining dough thin to fit over filling.
- Make slits to allow steam to escape and bake in a pre-heated, 400 degree oven until brown and puffy on top, about 20 minutes.
I just made two of these pies last night & they were great! Had a surplus of tomatoes & was very pleased to find this recipe. Prepared the crust in my food processor (just be careful not to over process), prepared my tomatoes as Kimke suggested actually layering the tomatoes between paper towels on a cookie sheet & exerted a little pressure on them with my hands to extract some of the juice. I also used the suggestion to bake the bottom crust for 10 minutes & adding parmesan cheese to assist with keeping the crust firm. Turned out great. I think I used too much mayo as I actually doubled the amount suggested & will stick closer to the recipe next time. Thank you so much Mirj.
We really enjoyed this. We did modify it a bit, using the most recent issue of Cooks Illustrated Tomato Pie tips to help with the mushiness that usually occurs when you make a tomato pie or tart. We sliced the tomatoes, laid them on paper towels, and salted them, let them sit for 30 minutes. Then dab them with another paper towel to pull out some of the moisture. I prebaked the bottom crust for about 10 minutes, brushing it with a beated egg and spreading some parmesan cheese beforehand. All of this helped to make the pie easier to cut and eat. It was great. I of course (being the garlic lover that I am) added 4 cloves of minced garlic (instead of the chives).
Delicious, great pie! Tomato flavor is still so fresh in this pie. I also followed instructions by Kimke to drain the tomatoes and prebake the pie bottom. Perfect results! I was thinking of adding little more mayo next time, though.