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  • 2 cups - all-purpose flour
  • 1/2 teaspoons - salt
  • 2 teaspoons - baking powder
  • 1/2 cups - unsalted butter (1/2 cup = 1 stick), chilled and cut into small pieces
  • 2/3 cups - milk
  • Filling
  • 3 pounds - ripe tomatoes, peeled, seeded, sliced thick
  • 2 tablespoons - chopped fresh chives
  • 3 tablespoons - chopped fresh basil
  • 3/4 teaspoons - salt
  • 1/4 pounds - sharp cheddar cheese, grated and divided
  • 2/3 cups - mayonnaise
  • Directions:

    Preheat oven to 400 degrees F.

    For Pastry:
    Sift dry ingredients together and cut in butter with pastry blender or two knives until butter pieces are size of small peas. Stir in milk. Turn out on floured board and knead a few times. Divide in half and roll out half; line 10-inch pie pan with one half and set aside.

    For Filling:
    Mix tomatoes, herbs, salt and half of the cheese. Spoon into crust in pie pan. Spread mayonnaise over top, and sprinkle balance of cheese over all.

    Roll out remaining dough and cover top, sealing around edges. Bake until golden, about 25 minutes. Serve warm.

    Brief Description

    Tomatoes and seasonings topped with creamy cheese spread, baked in a pie crust.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Italian

    Prep Time: 40 min
    Cook Time: 25 min

    Posted By:


    Posted On:

    July 28, 2019

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