Tomato Pie Recipe

This savory, cheesy and delicious southern tomato pie recipe is easy to make with a simple homemade pie dough, shredded cheese and slices of heavenly ripe tomatoes. Old-fashioned tomato slab pie is layered and baked right on a baking sheet, and is perfect to feed a crowd at any occasion!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Southern

Servings: pieces

Calories: 311kcal

Author: Sommer Collier

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:

2 cups shredded cheddar cheese
2 cups shredded mexican cheese blend
1 1/4 cups mayonnaise
2 cloves garlic, minced
3/4 cup scallions, chopped
1/2 cup sliced basil ribbons (julienne)
4 ripe tomatoes, sliced

US Customary - Metric

Instructions

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.
Preheat the oven to 350 degrees F and move an oven rack to the low position. In a bowl, mix the shredded sharp cheddar cheese, mayonnaise, garlic, and scallions. Slice the tomatoes into 1/4 inch rounds and lay the slices on paper towels to drain off excess juices.
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.
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 withShreeded Mexican cheese blend.
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.

Video

Notes

Protein Pointer – For extra protein, add 1 ½ cups of well-drained cottage cheese to the mayo mixture.

Other Variations - Mix things up by swapping the shredded cheese with shredded smoked gouda or Italian cheese blend. Or swap the basil with thyme or fresh dill!

- Storing Leftovers - Similar to pizza, southern tomato pie is best enjoyed fresh from the oven. That being said, leftovers are indeed also marvelous! Store them in an airtight container and keep in the refrigerator for up to 3 days.

- Freezing - I don't recommend freezing tomato slab pie. While you technically can keep it in the freezer for up to 3 months, the tomatoes will lose their lovely texture when frozen and reheated.

- Reheating - Bake leftovers slices in the oven for about 10 minutes at 350 degrees, or - and this is by far my favorite method - you can reheat leftover tomato pie in the air fryer.

Nutrition