Soul Food Tomato Pie Recipe
This soul food tomato pie is a comforting and flavorful dish that highlights the richness of fresh tomatoes with a cheesy, flaky crust. Perfect for summer gatherings or a hearty side dish, this recipe combines savory flavors with a creamy, herbed filling that delivers pure comfort in every bite.
Ingredients
For the Dough
- 2 ½ cups all-purpose flour
- ½ cup finely grated Parmesan cheese
- ¾ teaspoon kosher salt
- 1 cup very cold unsalted butter cut into ½-inch cubes
- 4 to 8 tablespoons ice water
For the Filling
- 3 ½ pounds tomatoes about 12, sliced ½-inch thick, plus 1 extra sliced for garnish
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt plus extra for seasoning
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- 1 large yellow onion thinly sliced
- 3 cloves garlic thinly sliced
- 1 teaspoon fresh thyme
- 1 tablespoon melted butter
- 2 tablespoons olive oil
- ½ cup mayonnaise
- ⅓ cup grated Parmesan cheese
- ⅓ cup smoked gouda cheese shredded
- ⅓ cup sharp cheddar cheese shredded
- ⅓ cup chopped fresh basil leaves
Instructions
Make the Dough
- In a food processor, pulse the flour, Parmesan, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually drizzle in ice water, a tablespoon at a time, until the dough begins to form.
- Transfer to a floured surface and lightly knead into a ball. Flatten into a disk, wrap in plastic wrap, and chill for at least 1 hour.
Prepare the Pie Crust
- Preheat the oven to 400°F.
- Roll out the chilled dough into a 15-inch circle and carefully place it into a deep 9-inch pie dish. Trim the edges, leaving about 1 inch of overhang.
- Fold the overhanging dough over the edges and press to seal. Crimp the edges using your fingers. Chill in the refrigerator while preparing the filling.
- Line the crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Set aside to cool but leave the oven on.
Prepare the Filling
- Arrange the tomato slices on a greased wire rack over a baking sheet. Drizzle with olive oil and balsamic vinegar. Roast for 30 minutes. Let cool for 20 minutes.
- Transfer the tomatoes to a bowl and toss with salt, pepper, sugar, onion, garlic, thyme, melted butter, and olive oil.
- In a separate bowl, mix the mayonnaise with Parmesan and smoked gouda.
- Sprinkle salt over the extra tomato slices for garnish, cover with paper towels, and set aside.
Assemble & Bake
- Spread the shredded cheddar over the baked pie crust. Layer the tomato mixture on top, followed by fresh basil.
- Evenly spread the mayo-cheese mixture over the basil and top with the reserved tomato slices.
- Cover the edges of the crust with aluminum foil to prevent burning.
- Bake for 40 to 45 minutes, then transfer to a wire rack and let it rest for 10 minutes before serving.
Notes
- For a crispier crust, brush the edges with an egg wash before baking.
- Let the pie sit for 15 minutes before slicing to allow flavors to set.
- Serve warm or at room temperature for the best taste.
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