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Savory Tomato Pie with Sharp Cheddar Crust and Fresh Basil Mayo

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A quick and satisfying savory tomato pie featuring a flaky sharp cheddar crust and topped with a fresh basil mayo, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • 1 cup sharp cheddar cheese, grated (about 110g)
  • 3–4 tablespoons ice-cold water
  • 3 large ripe tomatoes, sliced (about 1 pound / 450g)
  • 1 small red onion, thinly sliced
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • ½ cup grated mozzarella or fontina cheese (optional)
  • ½ cup mayonnaise (125ml)
  • 1 small handful fresh basil leaves, finely chopped (about ¼ cup packed)
  • 1 teaspoon lemon juice
  • 1 small garlic clove, minced (optional)
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, whisk together the flour, salt, and baking powder. Add the cold, cubed butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Stir in the grated sharp cheddar cheese. Slowly add 3 tablespoons of ice water, mixing gently after each addition until the dough just comes together. Wrap the dough in plastic and chill for at least 20 minutes.
  3. Thinly slice the tomatoes and red onion. Lay the tomato slices on a paper towel-lined tray and sprinkle with salt to draw out excess moisture. Let them sit for 15 minutes, then lightly pat dry.
  4. In a small bowl, combine the mayonnaise, finely chopped basil, lemon juice, and minced garlic (if using). Season with salt and pepper to taste. Cover and refrigerate to let the flavors meld.
  5. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch (30cm) circle. Transfer it to a 9-inch pie dish, pressing gently to fit and trimming excess edges. Prick the bottom with a fork.
  6. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 8-10 minutes until golden and firm.
  7. Layer the partially baked crust with the salted tomato slices, overlapping slightly. Scatter the sliced red onions evenly over the tomatoes. Drizzle with olive oil and sprinkle with black pepper. Add grated mozzarella or fontina cheese if using.
  8. Bake the pie at 375°F (190°C) for 25-30 minutes until tomatoes are tender and cheese is melted and bubbly.
  9. Let the pie cool for at least 10 minutes. Dollop or drizzle generously with chilled fresh basil mayo before slicing and serving.

Notes

Keep the butter cold for a flaky crust. Salt and drain tomatoes to prevent sogginess. Blind bake the crust to avoid a mushy bottom. Use a light hand with basil mayo to balance flavors. Tent crust edges if browning too fast. Slice tomatoes about ¼ inch thick for best texture.

Nutrition

Keywords: tomato pie, sharp cheddar crust, basil mayo, savory pie, easy dinner, quick recipe, vegetarian, homemade mayo

Find it online: https://avabowls.com/savory-tomato-pie-with-sharp-cheddar-crust-easy-homemade-basil-mayo-recipe/