Southern Tomato Slab Pie

Southern Tomato Slab Pie

Yield: 24 pieces

Prep Time:15 minutes (active time)

Cook Time:30 minutes

5
5 / 5 (2 Reviews)
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Southern Tomato Slab Pie Recipe – A classic deep south tomato pie recipe made in a sheet pan for easy baking and serving!

Ingredients:

For the Crust:

  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon sugar
  • 1 cup cold butter, cut into cubes (2 sticks)
  • 6-8 tablespoons cold milk

For the Filling:

Directions:

  1. Place the flour, salt, and sugar in a food processor. Pulse to combine. Then add the cold butter cubes and pulse into a fine pebble mixture. Add 6 tablespoons cold milk and pulse until the dough comes together into a smooth ball. If needed, add 1-2 more tablespoons milk. Press the dough into a flat rectangle and wrap in plastic. Refrigerate for at least 30 minutes.
  2. Preheat the oven to 350 degrees F. In a bowl, mix the Borden® Sharp Cheddar Cheese Shreds, mayonnaise, garlic, and scallions. Slice the tomatoes into 1/4 inch rounds and lay the slices on paper towels to drain off excess juices.
  3. Roll the chilled dough out on a piece of wax paper, into a 12 X 17 inch rectangle. Flip the dough over onto a 10 X 15 inch jelly roll pan. Remove the wax paper. Turn the edges of the dough under and crimp with a fork against the rim of the baking sheet.
  4. Spread the cheese-mayo mixture over the surface of the crust. Lay tomato slices over the mixture. Cut some tomato slice in half to fill in empty sections along the sides. Sprinkle the basil ribbons over the tomatoes. Then cover the surface of the pie with Borden® Four Cheese Mexican Shreds.
  5. Bake on the low rack for 30 minutes, until the crust is golden and the cheese has melted. Cool for 5 minutes, then cut and serve warm.

Nutrition Information

Yield: 24 pieces, Serving Size: 24

  • Amount Per Serving:
  • Calories: 244 Calories
  • Total Fat: 18g
  • Saturated Fat: 9.2g
  • Cholesterol: 42mg
  • Sodium: 379mg
  • Carbohydrates: 15.7g
  • Fiber: 0.7g
  • Sugar: 1.8g
  • Protein: 6.3g
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Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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17 comments on “Southern Tomato Slab Pie

  1. Naomiposted June 12, 2017 at 11:55 am Reply

    Such a great idea for a savory slab pie! 

  2. Mary // Chattavoreposted June 12, 2017 at 12:11 pm Reply

    Summer is my absolute favorite time of the year, for four reasons: (1) Summer break (I’m an educator); (2) warm weather (though I live in Tennessee so I guess that’s all relative); (3) peaches; and (4) TOMATOES. Tomato pie is one of my favorites but I have never thought of making it into a slab pie. I will have to give this a whirl!

  3. Douglas Prasherposted June 12, 2017 at 12:17 pm Reply

    This recipe sounds wonderful – true blue comfort food. But I can’t imagine the calorie content.

  4. Mara Lichtyposted June 12, 2017 at 12:35 pm Reply

    You can’t go wrong with basil, tomatoes and cheese!

  5. Julie | Table for Twoposted June 13, 2017 at 7:22 pm Reply

    Perfect summer treat! Gorgeous pie!

    Rating: 5
  6. Gaby Dalkinposted June 14, 2017 at 2:06 pm Reply

    Now THIS is a tomato pie!

    Rating: 5
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  9. karlyaposted July 5, 2017 at 7:43 am Reply

    I love Tomato pie….It says ‘Summer Time’. However, no matter how long I drain the tomatoes, my pie is soggy. I am wondering if anyone has tried drying out the tomatoes in low temp oven before constructing the pie.

    • Sommerposted July 5, 2017 at 11:12 pm Reply

      Hi Karlya! If you’ve drained the tomatoes and the crust is still getting soggy, it may be an oven issue. Did you bake the pie on the lowest oven rack? Sometimes that helps correct soggy pie crusts.

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  14. Judyposted July 29, 2017 at 3:41 pm Reply

    This Southern Tomato Slab Pie looks sooo delicious.  Haven’t made it yet, but sure to get going on it soon!!! I love your easy directions and beautiful pictures too.  Mouth- watering images that practically “melt in my mouth”:) I like Borden shredded Cheese best to…it does melt better in my opinion. I like that Borden also offers a Whole Milk  Mozzarella Shredded Cheese for my Italian Recipes.  Nothing but he best ingredients will do!

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