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Savory Heirloom Tomato Pie with Cheddar Crust

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A comforting and flavorful savory pie featuring a flaky cheddar crust and juicy heirloom tomatoes, perfect for summer entertaining or casual dinners.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1 cup (100 grams) sharp aged cheddar cheese, shredded
  • 4 to 6 tablespoons (60–90 ml) ice water
  • 1 teaspoon salt
  • 4 cups (about 600 grams) heirloom tomatoes, sliced
  • ½ cup (120 ml) mayonnaise
  • ¼ cup (about 10 grams) fresh basil leaves, chopped
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • ¼ cup (25 grams) grated Parmesan cheese (optional)

Instructions

  1. In a large bowl, combine 2 ½ cups (315 g) of flour and 1 teaspoon of salt. Using a pastry cutter or food processor, cut in the 1 cup (227 g) cold unsalted butter until the mixture resembles coarse crumbs with pea-sized pieces. Stir in 1 cup (100 g) shredded sharp cheddar cheese.
  2. Drizzle 4 tablespoons (60 ml) of ice water over the mixture. Use a fork to gently mix; add up to 2 more tablespoons (30 ml) if the dough feels too dry. Stop once dough holds together when pressed.
  3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Slice about 4 cups (600 g) of heirloom tomatoes into ¼-inch (6 mm) thick slices. Lay them on paper towels and sprinkle lightly with salt to draw out excess moisture—let them sit for 15 minutes.
  5. In a bowl, combine ½ cup (120 ml) mayonnaise, ¼ cup (10 g) chopped fresh basil, ½ teaspoon garlic powder, and a pinch of black pepper. Stir well to blend flavors.
  6. On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Carefully transfer it to your pie dish, pressing gently to fit and trimming any excess edges.
  7. Spread the mayo mixture evenly over the crust. Arrange the tomato slices in overlapping circles on top, layering until the pie is full. Sprinkle ¼ cup (25 g) grated Parmesan cheese over the tomatoes.
  8. Place the pie dish on a baking sheet and bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes, or until the crust is golden and the tomatoes are bubbling. Cover crust edges with foil halfway through baking if they brown too fast.
  9. Let the pie cool on a rack for at least 15 minutes before slicing.

Notes

Keep butter ice cold for a flaky crust. Let tomato slices rest on paper towels to reduce sogginess. Sprinkle cornstarch over tomatoes before baking if very juicy. Cover crust edges with foil if browning too quickly. Cool pie before slicing to help filling set.

Nutrition

Keywords: heirloom tomato pie, cheddar crust, savory pie, summer recipe, vegetarian pie, tomato tart

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