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Flavorful Southern Heirloom Tomato Pie with Cheddar Herb Crust

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A savory Southern-style tomato pie featuring a flaky cheddar and herb crust paired with juicy heirloom tomatoes, perfect for summer gatherings and comfort food lovers.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g), sifted
  • 1 cup sharp cheddar cheese, shredded (about 4 oz / 115g)
  • ½ cup unsalted butter, cold and cubed (115g)
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 tablespoon fresh basil leaves, chopped
  • 3 to 4 tablespoons cold ice water
  • ½ teaspoon salt (for crust)
  • 4 cups heirloom tomatoes, mixed colors, thinly sliced (about 4–5 medium tomatoes)
  • 1 teaspoon salt (for drawing moisture from tomatoes)
  • ½ teaspoon freshly ground black pepper
  • ½ cup mayonnaise (full-fat recommended)
  • ½ cup sharp cheddar cheese, shredded (for layering)
  • 2 stalks green onions, thinly sliced
  • ¼ teaspoon garlic powder
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Slice heirloom tomatoes about ¼ inch thick. Lay on paper towels, sprinkle with 1 teaspoon salt, and let sit for at least 30 minutes to draw out moisture. Pat dry with fresh towels.
  2. In a large bowl, combine 1 ½ cups flour, ½ teaspoon salt, chopped thyme, and basil. Add cold cubed butter and shredded cheddar cheese. Use a pastry cutter or fork to cut butter and cheese into flour until mixture resembles coarse crumbs with some pea-sized bits.
  3. Gradually stir in cold water, 1 tablespoon at a time, until dough holds together when pressed (about 3 to 4 tablespoons). Avoid overworking.
  4. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Lightly flour a surface and roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, pressing gently into bottom and sides. Trim excess dough.
  6. Prick bottom of crust with a fork to prevent bubbles. Bake in preheated 375°F (190°C) oven for 12 minutes until lightly golden.
  7. In a medium bowl, mix ½ cup mayonnaise, ½ cup shredded cheddar, green onions, garlic powder, black pepper, and optional Dijon mustard until combined.
  8. Spread a thin layer of mayo-cheddar mixture on bottom of pre-baked crust. Layer half the tomato slices over it, then spread more mayo mixture. Repeat with remaining tomatoes and top with last of mayo mixture.
  9. Bake assembled pie at 375°F (190°C) for 30-35 minutes until filling is bubbly and crust is golden brown. Cover edges with foil if browning too fast.
  10. Cool pie for at least 15 minutes before slicing to allow filling to set.

Notes

Salting and patting dry the tomatoes is essential to prevent a soggy crust. Chilling the dough before rolling ensures a flaky crust. Pre-baking (blind baking) the crust helps keep it crisp. Use sharp cheddar for best flavor. Cover pie edges with foil if they brown too quickly. Dough can be prepared a day ahead and chilled. For gluten-free, substitute flour with almond or gluten-free blend; for dairy-free, use vegan butter and cheddar alternatives.

Nutrition

Keywords: tomato pie, heirloom tomatoes, cheddar herb crust, Southern recipe, summer pie, savory pie, comfort food, easy pie recipe

Find it online: https://tablemira.com/flavorful-southern-heirloom-tomato-pie-recipe-easy-cheddar-herb-crust-guide/