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Soul Food Tomato Pie Recipe

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★★★★★

4.9 from 145 reviews

This Soul Food Tomato Pie is a savory Southern classic that features a flaky homemade crust filled with layers of juicy roasted tomatoes, aromatic herbs, and a rich blend of cheeses and mayonnaise. Perfect for a hearty brunch or a comforting lunch, this pie balances fresh tomato flavors with creamy, cheesy goodness for a delightful, rustic dish everyone will love.

Ingredients

Scale

Crust

  • 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

Tomato 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

Cheese and Toppings

  • 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

  1. Make the Dough: In a food processor, pulse the flour, Parmesan cheese, and salt until combined. Add the very cold butter and pulse until the mixture resembles coarse crumbs. Gradually drizzle in ice water, one tablespoon at a time, until the dough begins to come together.
  2. Chill the Dough: Transfer the dough onto a floured surface and lightly knead it into a ball. Flatten into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least one hour to firm up.
  3. Prepare the Pie Crust: Preheat the oven to 400°F (200°C). Roll out the chilled dough into a 15-inch circle. Carefully place it into a deep 9-inch pie dish, trim the edges leaving about an inch of overhang, then fold the excess dough over the edges and press to seal. Crimp the edges with your fingers and refrigerate while preparing the filling.
  4. Blind Bake the Crust: Line the crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until partially cooked. Set aside to cool but keep the oven on for later use.
  5. Roast the Tomatoes: Arrange the tomato slices on a greased wire rack set over a baking sheet. Drizzle with olive oil and balsamic vinegar. Roast in the oven for 30 minutes, then allow to cool for 20 minutes.
  6. Prepare the Tomato Mixture: Transfer the roasted tomatoes to a bowl. Toss with salt, freshly ground black pepper, sugar, thinly sliced onion and garlic, fresh thyme, melted butter, and olive oil to combine the flavors.
  7. Make the Cheese Mixture: In a separate bowl, mix together mayonnaise, grated Parmesan, and shredded smoked gouda cheese until smooth and combined.
  8. Season Garnish Tomatoes: Sprinkle salt over the extra tomato slices reserved for garnish, cover with paper towels, and set aside to absorb excess moisture.
  9. Assemble the Pie: Spread the shredded sharp cheddar cheese evenly over the partially baked pie crust. Layer the tomato mixture on top of the cheddar, then sprinkle chopped fresh basil leaves over the tomatoes.
  10. Add Cheese Topping and Garnish: Spread the mayonnaise and cheese mixture evenly over the basil layer. Top the pie with the reserved salted tomato slices.
  11. Protect Crust and Bake Final Pie: Cover the edges of the crust with aluminum foil to prevent burning during baking. Bake in the oven at 400°F for 40 to 45 minutes, until the filling is bubbly and the crust is golden brown.
  12. Rest and Serve: Remove the pie from the oven and transfer it to a wire rack. Let it rest for 10 minutes before slicing and serving to allow the flavors to set.

Notes

  • Ensure the butter is very cold before cutting into the flour to achieve a flaky crust.
  • Use a wire rack to roast tomatoes so excess juices drain away, preventing soggy filling.
  • Blind baking the crust helps keep it crisp underneath the moist tomato filling.
  • Salted tomato slices for garnish draw out excess moisture, preventing sogginess on top.
  • Aluminum foil shielding the crust edges prevents over-browning while the pie bakes fully.
  • Allow the pie to rest after baking to firm up filling and make slicing easier.

Keywords: tomato pie, soul food, southern recipe, savory pie, roasted tomatoes, homemade pie crust, cheesy tomato pie

Find it online: https://lucabites.com/soul-food-tomato-pie-recipe/