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Tomato Pie with Cheddar Crust Recipe

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This Tomato Pie with Cheddar Crust is a flavor-packed, satisfying dish that showcases the best of summer produce. The homemade cheddar crust adds a rich, savory touch that pairs beautifully with the juicy tomatoes. The combination of basil, cheddar, and eggs creates a comforting filling that holds together perfectly. Whether you’re hosting a summer brunch, preparing a quick weeknight dinner, or looking for a new vegetarian option, this pie is both delicious and easy to prepare.

  • Author: Chef Sarah
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Cheddar Crust:

2 cups all-purpose flour

1 cup sharp cheddar cheese, shredded

1/2 cup unsalted butter, cold and cubed

1/4 cup milk

1/4 teaspoon salt (for crust)

For the Filling:

4–5 ripe tomatoes, sliced

1/4 cup fresh basil, chopped

2 large eggs

1/2 cup sharp cheddar cheese, shredded (for filling)

1/2 teaspoon salt (for filling)

1/4 teaspoon black pepper (for filling)

Instructions

  1. Make the Cheddar Crust:
  2. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, shredded cheddar cheese, and 1/4 teaspoon salt. Add the cold, cubed butter and work it into the flour until it resembles coarse crumbs.
  3. Add Milk: Pour in the milk and mix until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat the Oven:
  5. Preheat your oven to 375°F (190°C).
  6. Roll Out the Dough:
  7. Roll and Line the Pie Dish: Roll out the chilled dough into a circle about 1/8 inch thick. Transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
  8. Prepare the Filling:
  9. Tomato Mixture: Layer the sliced tomatoes, chopped basil, 1/2 teaspoon of salt, and black pepper in a mixing bowl. Let it sit for about 10 minutes to allow the flavors to meld.
  10. Egg and Cheese Mixture: In another bowl, whisk together the eggs and 1/2 cup of shredded cheddar cheese until well combined.
  11. Assemble the Pie:
  12. Layer the Filling: Spread the tomato and basil mixture evenly over the prepared crust. Then pour the egg and cheese mixture over the tomatoes.
  13. Bake the Pie:
  14. Bake: Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
  15. Serve:
  16. Let the pie rest for 5 minutes before slicing and serving.

Notes

  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain the crispy crust.
  • Crispier Crust: For a crispier crust, pre-bake the crust for 10 minutes before adding the filling.

Find it online: https://cookingwithsarah.com/tomato-pie-with-cheddar-crust-recipe/