Southern Tomato Pie is popular in the south when tomatoes are in season and it’s even good when tomatoes are not in season. I’ve had tomato pie before but this one is especially delicious with gruyere cheese, cheddar cheese, heirloom tomatoes, sweet Vidalia onion and Dijon mustard. Of course the fresh basil chopped and added to the mixture added a beautiful flavor to the pie.
We had it for brunch, on the porch, while looking at the ocean, on Isle of Palms in South Carolina. It was the beginning of our annual girlfriend’s week of visiting, shopping, eating, celebrating our birthdays and enjoying the charm of Charleston. My friend, Judith made us wonderful breakfasts and brunches each day we were there. Imagine waking up to coffee brewing, something scrumptious baking in the oven and fresh fruit every morning, a beautiful view and great friends every morning!
Southern Tomato Pie is often brought to pot lucks or served after church on Sunday. The traditional recipe is with Bisquick for the crust. This one is made with a purchased pre-made pastry dough. Bake the pie crust before filling with the cheese and tomatoes.
Most tomato pies have at least 1 cup of mayonnaise but this one has just enough to bind the cheese. The mustard and onions add a lot of flavor to the cheese and tomatoes. This version of tomato pie is from Elizabeth Karmel who is a Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington.
Try this recipe for guests or for family. Make it one or two weeks ahead and freeze it just before the baking step. You will be so organized for your guests. Then the morning of your brunch just remove from the freezer and bake at 350 degrees for about one hour. It’s so easy to make and delicious and you will look like you have been cooking all morning and make everyone feel so special!
SOUTHERN TOMATO PIE
9 inch unbaked pie shell, fitted to pan
1 small sweet onion
3 to 5 small heirloom tomtoes
1/1/3 cups grated sharp cheddar cheese
1 13 cups grated Gruyere cheese
2/3 cup maynnaise
1 tablespoon whole-grain Dijon mustard
1 teaspoon smooth Dijon mustard
Ground black pepper
1 small bunch fresh basil (about 10 leaves) thinly sliced
1. Heat the oven to 350 degrees. Bake the pie shell until lightly golden, about 14 minutes. Remove from the oven and set aside to cool. Leave the oven on.
2. While the pie shell bakes, thinly slice the onion and tomatoes. Arrange the tomato slices on paper towels to absorb excess moisture.
3. In medium bowl, mix together both cheeses, the mayonnaise, both mustards and a generous pinch of pepper. The mixture should be thick, but spread easily.
4. Spread a thin layer of the cheese mixture over the bottom of the pie shell. Top the mixture with half of the onion slices, then half of the tomato slices, followed by the remaining onions, then the remaining tomatoes. Spread the rest of the cheese mixture over the tomatoes.
5. Bake until browned and bubbly, 40 to 45 minutes. Remove the pie from the oven and let rest for 10 minutes. Now if it is a frozen pie bake for a little longer about 50 minutes.
6. Cut into slices, then top each serving with some of the basil.