Tomato and Cheddar Pie Recipe

Looking for an easy tomato and cheddar pie recipe? Learn how to make tomato and cheddar pie using healthy ingredients.


Submitted by duckens

Makes 8 servings



Summer tomato recipe from friend Amy

Recipe Ingredients for tomato and cheddar pie

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into 1/2" cubes
1 cup buttermilk
2 pounds large ripe tomatoes, cored and cut into 1/4" slices
9/10 oz (2.5c) Extra Sharp Cheddar
1/4 cup finely grated Parmesan (1/2 ounce)
1 scallion, trimmed, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons cornmeal

Recipe Directions for tomato and cheddar pie

  1. Preparation

  2. Crust

  3. ? Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.

  4. Filling

  5. ? Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.

  6. ? Preheat oven to 425. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.

  7. ? Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.

  8. ? Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.

  9. ? Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 216.3g
Amount Per Serving
Calories
319
Calories from Fat
145
% Daily Value*
Total Fat
16.1g
25%
Saturated Fat
7.6g
38%
Trans Fat
0.0g
Cholesterol
34mg
11%
Sodium
658mg
27%
Potassium
487mg
14%
Total Carbohydrates
36.7g
12%
Dietary Fiber
2.5g
10%
Sugars
6.6g
Protein
7.6g
Vitamin A 28% Vitamin C 26%
Calcium 17% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
    Bad points
  • High in saturated fat
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