One of my yearly traditions is to bake a savory tomato pie. Being that it’s a little on the heavy side I try to time it right so the weather isn’t sweltering hot. Right now is the perfect time. The days have grown noticeably shorter, the nights are tinged with a slight chill and an abundance of fresh, juicy tomatoes can be found both in the markets and in my garden.
Layers of fresh tomatoes, cheddar cheese and a basil cream cheese blend make up the luxuriously rich filling. The buttermilk crust is a cross between a biscuit and fluffy bread. It’s soft, airy and thick; altogether capable of holding up to the heavy filling without being soggy or falling apart.
The only downside is the pie is time-consuming and takes some planning ahead. The crust needs an hour in the refrigerator and the tomato juices need to drain so you don’t wind up with a watery mess. After all that the pie requires a setting time of at least one hour before it can be sliced. Sit on your hands. It’s best eaten lukewarm.
This is without a doubt the best tomato pie I’ve ever baked! It screams for salty bacon, a softly fried egg and lightly dressed greens. It makes an unforgettable brunch entree.
Swooning may ensue. Be prepared.
Don’t say I didn’t warn you.