Simple Summer Tomato Pie
This delicious tomato pie has a delicious buttery crust, a perfectly balanced custard and loads of fresh tomatoes.
Servings 6 people
For The Crust
- 2 ½ cups all-purpose flour
- 1 ½ tsp kosher salt
- 2 sticks cold unsalted butter cut into ½ inch cubes
- ¼ cup ice water
For The Tomato Pie Filling
- 1 cup mayonaise
- ½ cup buttermilk
- 2 large eggs
- ½ cup plus ¼ cup grated Parmesan
- 6 scallions, white and light green bits only finely chopped
- ¼ tsp freshly ground black pepper
- 3 medium tomatoes, cored and cut into ¼-inch wedges
- ½ cup fresh basil leaves
Make The Crust
Using a food processor, pulse together the flour and salt.
Add the cold butter and pulse again until the pieces are the size of small peas (alternatively, if you don't have a food processor, do the same steps but using a pastry cutter or knife to break the butter up into pea sized pieces. Don't use your hands as the heat from them will melt the butter).
Pour in the ice water and pulse until the dough comes together in a soft ball.
Place a long piece of plastic wrap on your surface, turn the dough out onto the plastic wrap and flatten the dough into a 1-inch-thick disk. Then wrap the dough in the plastic.
Refrigerate for at least an hour or up to 3 days.
Preheat over to 350° F.
Place the dough on a lightly floured surface and roll out to a 14 inch circle that's about ¼ inch thick.
Transfer the dough to a 10-inch removable bottom tart pan, gently pushing the dough into the bottom and sides of the pan. Using a knife, trim off any excess along the top.
Refrigerate for 10 minutes.
Remove from refrigerator and, using a fork, prick the bottom of the dough all over.
Place a 14 inch sheet of parchment paper into the tart pan, and add dried beans or pie weights to weigh the paper down.
Place pan on a baking sheet and bake until the crust edges are firm and beginning to turn golden, about 15 minutes.
Carefully remove from the oven. Remove the paper and pie weights.
Return to the bottom rack and continue to bake until the curst is golden, another 10 to 15 minutes.
Make The Filling
In a large bowl, whisk together the mayonnaise, buttermilk, eggs, ½ cup of Parmesan, scallions and black pepper.
Pour ¾ of the mixture into the crust, then arrange the tomato wedges in a circular pattern, overlapping them slightly.
Roughly tear the basil leaves and distribute evenly over the tomatoes.
Pour the remaining custard in and sprinkle with the remaining Parmesan.
Bake the tomato pie for about 30 minutes, until the crust is a deep golden brown and the filing is set and beginning to brown on top.
Transfer to a wire rack and let cool for at least 10 minutes, then remove the sides of the tart pan and cut into wedges.
Serve warm or at room temperature.