Ingredients:
- 1 ¼ cups All-Purpose Flour
- ½ cup Unsalted Butter, very cold, cubed
- 3–4 Tbsp Ice Water
- ½ tsp Salt (for crust)
- 3 lbs Ripe Tomatoes (Heirloom/Beefsteak recommended), sliced ¼ inch thick
- Kosher Salt (for drawing moisture)
- Black Pepper (for drawing moisture)
- ¾ cup Full-fat Mayonnaise
- 2 Large Eggs, lightly beaten
- 1 cup Grated Sharp White Cheddar Cheese
- ¼ cup Fresh Basil, chopped
- 2 Tbsp Fresh Chives, snipped
- 1 tsp Dijon Mustard
- ¼ tsp Black Pepper (for binder)
Instructions:
- Make or prepare your 9-inch pastry dough. Roll out and fit into the pie dish. Crimp edges decoratively. Chill dough thoroughly (minimum 30 minutes).
- Preheat oven to 400°F (200°C). Blind bake the crust: Line the chilled shell with parchment and pie weights. Bake for 15 minutes. Remove weights and paper; bake for another 5–7 minutes until the base is set and lightly golden. Reduce oven temperature to 375°F (190°C).
- Prep the Tomatoes: Arrange tomato slices in a single layer on paper towels. Sprinkle generously with kosher salt and black pepper. Let them sit for at least 30 minutes to draw out excess moisture. Pat thoroughly dry before assembly.
- Mix the Binder: In a medium bowl, whisk together the mayonnaise, eggs, Dijon mustard, and ¼ tsp black pepper until smooth. Stir in the chopped basil and chives.
- Assemble the Pie: Sprinkle half of the grated Cheddar evenly over the bottom of the warm, blind-baked crust. Layer the dried tomato slices attractively over the cheese. Top with the remaining half of the Cheddar.
- Pour the Binder: Slowly and evenly pour the mayonnaise mixture over the tomatoes, ensuring it seeps down into all the crevices.
- Bake: Bake at 375°F (190°C) for 45–55 minutes, or until the custard is set (a slight wobble in the very centre is acceptable) and the top is golden brown. Cover edges with foil if they brown too quickly.
- Rest: Let the Southern Tomato Pie cool on a wire rack for at least 30 minutes before slicing and serving to allow the filling to fully set.