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Tomato pie means something different depending what part of the country you are in. In the South it is a classic pie shell layered with ripe tomatoes and sweet onions then topped with a bit of mayo and a scattering of sharp cheddar cheese. Because there are few ingredients, each one really has a chance to shine, so make sure to use the best quality you can find—tomatoes fresh from a farmers market or your own garden are perfect!
RECIPE: Southern Tomato Pie
Ingredients
- 3 small/medium ripe tomatoes, sliced in 1/2 " slices
- Kosher or sea salt
- 1 refrigerated pie dough disk
- 1 small sweet onion (like Vidalia), minced or sliced thin
- About 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
Directions
- Slice tomatoes and sprinkle with sea salt. Allow to drain in a single layer in a colander or in a plate lined with paper towels. Allow to sit and drain for 20 minutes to an hour. Pre-heat oven to 375 F.
- While the tomatoes are draining, par-bake the pie shell by laying into an ungreased pie pan, pricking the bottom with a fork (this is called docking and will reduce the amount that it puffs– or use baking beans), and bake for about 10 minutes, until just barely starting to turn golden. Remove from oven and allow to cool slightly.
- Sprinkle 1/3 of the cheese in the bottom of the partially baked pie shell, then scatter ½ the onions and layer in ½ the tomatoes. Continue layering onions and tomatoes until used up (or you run out of room in the pie shell).
- Spread mayo on top and sprinkle over the remaining cheese. Bake at 375º until cheese melts, about 15-25 minutes. Allow to cool before cutting. Serve warm or room temp.
