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.
Layers of fresh tomatoes, cheddar cheese and a basil cream cheese blend make up the luxuriously rich filling with a buttermilk crust that is a cross between a biscuit and fluffy bread.
INGREDIENTS:
INSTRUCTIONS:
- To make crust: whisk flour, baking powder, baking soda and salt together in a medium bowl. Using your fingertips, rub in butter or use a pastry blender until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms, adding flour if needed, dough will remain sticky. Dust lightly with flour, wrap in plastic and chill for 1 hour.
- Meanwhile lay tomato slices in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
- Preheat oven to 425° F. Roll out dough between 2 sheets of parchment or wax paper to an 11? round. Remove top layer of parchment and invert dough onto a 9-inch pie dish, carefully peeling off remaining parchment.
- Toss the cheddar and Parmesan together in a medium bowl and reserve 1/4 cup. Whisk cream cheese, mayonnaise, scallion, basil, vinegar, sugar, salt, and pepper together in a small bowl.
- Sprinkle cornmeal evenly over bottom of crust. Top with about 1/2 cup cheese mixture, arrange 1/3 of tomatoes over cheese, overlapping as needed, then spread half of the cream cheese mixture over the tomatoes. Repeat layering with 1 cup of cheese mixture, 1/2 of the remaining tomato slices, and remaining cream cheese mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices or trim off the edges for a traditional pie.
- Bake until crust is golden about 35-40 minutes, tent with foil halfway through if crust gets too dark. Let pie cool 1-2 hours before slicing. Serve with a slice of bacon.
Notes:
Adapted from Bon Appetit
I had to look at this post while starving to death…wow does this look freaking good!
Looked very interesting, after reading recipet and input from others, I put my spin on it. I did change a couple of things. Did not add acid (viniger), tomatoes tend to be acidic on thier own. Perhaps with very sweet tomatoes acid would be needed. I added 2 eggs, the pie set in a few minutes. I also rendered the fat from 1/3 pound of bacon and made a bacon layer. Generosity with additional cheese topping, made a very rich and wonderful dish. I will add this to my favorite recipet collection.
I like your changes John! Especially the bacon. It really benefits from that saltiness. Thanks for trying it and taking the time to let me know. Have a great week!
Stunning. It’s an amazing recipe and your photo of it is equally fantastic. It does seem to have a lot of steps but from what Matthew says, it must be worth it.
I must say…I found this via Stumble Upon and immediately brought my wife over to see it. I said, “Babe, you have to make this (she is an amazing cook).” She said, “Sure, looks great!” Then about mid stride she realized it was going to be a 3-5 hour ordeal and there were some askant looks. However, she persevered and at about 9:30 we sat down with a bottle of wine.
We spent a couple min just staring at it, and then decided some prosciutto would accompany it nicely. But, I have to say…it was worth the wait. All thoughts of the time it took evaporated (even from my wife). What a great recipe, it is going into the pantheon of recipes to impress friends with!
Thanks Matthew! I’m happy to hear you liked it and prosciutto (why didn’t I think of that?) sounds perfect!
Wow lets just say I bet if I made this for my boyfriend he probably would propose right on the spot. It looks sooooooo delicious!!!!!!!!!!
Ooo that looks like an amazing tomato pie. I just bought a whole bunch of tomatoes this afternoon from the farmers garden where I come regularly… They need using and I might just be attempting this delicious pie.
I have been wanting to make a tomato pie for so long now! This looks incredible Reeni, and you’re right, this is the perfect time of year for it! Love the addition of bacon, it makes this even more irresistible!
A great meal anything in this one! Lovely photo!
Dear Reeni, What a beautiful pie. Perfect for lunch or dinner. Blessings, Catherine xo
mmmmm, i made a tomato corn pie this year and want to do it again. really wish i wasn’t packing!
this. looks. amazing. so perfect for all of those end of the season tomatoes, and i LOVE the bacon!
I’ve got a lot of tomatoes to use up and this is just the recipe I needed. I’ll make it this week (without the bacon). It looks amazing. :), Miriam@Meatless Meals For Meat Eaters
Wow Reeni, your tomato pie looks fantastic…love the cheese and bacon in it. Beautiful…and I like how the crust sounds.
Hope you are having a great week 🙂
Oh yes…I am almost swooning! Looks delectable and perfect for the cooler evenings. I like how you layered the tomatoes and cream cheese mixture 🙂
omg, that looks amazing. I’m drooling on my desk….
That looks fantastic, though I must admit I am distracted by those perfectly crisp bacon slices on the side of the plate.
Looks so yummy! Love tomatoes fresh from the garden in things.
-Krystal @ recipesofacheapskate.blogspot.com
Love the combo of ingredients… truly scrumptious dish 🙂
Reva
I’m in love!
This looks fantastic! Some day I hope to have a garden overflowing with tomatoes because I will make delicacies like this all year round 🙂
I think this is the tomato pie from Bon Appetit that one of my friends was telling me about. It looks absolutely amazing. I agree, now that it’s cooled down I feel “reinspired” to cook some dishes like this before fall is really here.
I keep staring at this in Bon Appetit and for some reason NOT MAKING IT. (Procrastination.) Your version looks super delicious!
That basil cream cheese look divine. Wonderful pie. Perfect for the cool weather.
Pie luks so tempting,sure the taste must be yummy with tomato and cheddar…
Hummmm that crispy bacon is so, so good!!!and the pie is a delight also…
Kisses,
rita
It’s gorgeous dear, I love tomatoes but I?ve never made a pie. It looks very tempting. Bye, have a great day
Hi Reeni, thats a lovely combination, have a nice day 🙂
Delicious, this savory pie is out of the world.
Reeni-this yummy pie is so incredible, colorful, and delicious. Love your adapted recipe from Bon Appetit! The photos are just about popping out from the screen…it looks so inviting!!!Yumm:DDD
I’m dying to try tomato pie! There’s nothing better than fresh tomatoes.
That would be hard to wait for but I’m sure it’s well worth the wait! It’s a beautiful dish too!
Smooches to Moon!
What a gorgeous savory pie – it sounds super delicious!
I’ve never had this. It’s gorgeous!!
Woof! Woof! my LOVES to cook … your recipes are TASTY n delicious. Golden Thanks for sharing. Lots of Golden Woofs, Sugar
I can see why you are so excited over this pie, it screams deliciousness and also very pleasing to the eye!
Oh, wow! The tomatoes and basil are waiting in my backyard, but I’m not sure I can wait that long — This looks and sounds delicious!
Wow this is an amazing savory pie! That thick slice of bacon along side look perfect!!!
What a beautiful dish. I love the colors. Also it looks very yummy!
You’ve done it again, Reeni. You’ve sent my heart a pitter patter. Oh how I wish I could share some of that deliciousness right now.
Thank you so much for sharing…
Sounds fantastic!
Looks delicious and like one of those things that I could eat at any meal
Love tomato pies and tarts – love it more with bacon and cheese. Love it more if you would make this for me!
I meant to attempt a tomato pie this summer, but I never got around to it. This one sounds amazing.
this looks like a winner! Yummy!
Yum, looks delicious.
I’m swooning just looking at this amazingly delicious photo!!!! Seriously!