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Cozy Southern Tomato Pie Recipe with Cheddar Herb Crust

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A savory Southern tomato pie featuring a flaky cheddar and herb crust, layered with ripe tomatoes and a creamy mayo mixture. Perfect for summer gatherings and easy weeknight meals.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup sharp cheddar cheese, shredded
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
  • 3–4 tablespoons ice water
  • 4 large ripe tomatoes, sliced
  • 1/2 teaspoon salt (for tomatoes)
  • 1/4 teaspoon black pepper (for tomatoes)
  • 1 cup shredded sharp cheddar cheese (for filling)
  • 1/2 cup mayonnaise
  • 1/4 cup chopped green onions or chives
  • 1 teaspoon garlic powder (optional)

Instructions

  1. In a large bowl, whisk together flour, salt, and pepper.
  2. Add cold, cubed butter and cut into flour mixture with a pastry cutter or fork until coarse crumbs with pea-sized pieces form.
  3. Stir in shredded cheddar and chopped thyme.
  4. Drizzle in 3 tablespoons ice water, mixing gently until dough just comes together; add more water if needed, one teaspoon at a time.
  5. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Slice tomatoes about 1/4 inch thick, lay on paper towels, sprinkle lightly with salt, and let rest for 15 minutes to draw out moisture.
  7. Roll chilled dough on a lightly floured surface into a 12-inch circle and transfer to a 9-inch pie dish, pressing into edges and trimming excess dough with a 1/2-inch overhang folded under and crimped.
  8. Spread half of the shredded cheddar over the crust base.
  9. Layer tomato slices evenly on top, sprinkle with pepper and a little more salt if needed.
  10. Mix mayonnaise, chopped green onions, and garlic powder in a small bowl; spread evenly over tomatoes.
  11. Top with remaining shredded cheddar cheese.
  12. Place pie on a baking sheet and bake at 375°F (190°C) for 35-40 minutes until crust is golden and cheese is bubbly and browned.
  13. Let pie cool for 10-15 minutes before slicing to allow filling to set.

Notes

Pat tomatoes dry to avoid soggy crust. Use cold butter and ice water for a flaky crust. Chill dough before rolling. Cover crust edges with foil if browning too quickly. Rest pie after baking to set filling.

Nutrition

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

Find it online: https://lenatable.com/cozy-southern-tomato-pie-recipe-with-cheddar-herb-crust-easy-and-delicious/