The intense flavor of heirloom tomatoes are on full display in this Heirloom Tomato Pie recipe! Loaded with colorful beefsteak heirloom tomatoes along with fresh basil and garlic, this recipe is a wonderful summer recipe. You’ve never had a savory pie like this before!
| Servings |
- 2 cups Flour
- 6 Tbsp cornstarch
- 1/2 cup Parmesan cheese
- 3 Tbsp cornmeal
- 1 tsp Sea Salt
- 1/4 tsp black pepper
- 3/4 cup unsalted butter
- 2 large egg yolks
- 4 tsp Ice water
- 1 cup Half & Half
- 3 Tbsp Mayo
- 3 large eggs
- 1/2 cup Heavy whipping cream
- 3 Tbsp olive oil
- 4 tsp fresh basil, chopped
- 2 cloves garlic, minced
- 4-6 hierloom tomatoes
Ingredients
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- Prepare crust: Place flour, cornstarch, Parmesan cheese, cornmeal, salt and pepper in box, mix to combine with electric mixer.
- Add butter 2-3 slices at a time, beating on low until butter breaks into pea size pieces.
- Add egg yolks and mix until combined.
- Add water, 1 tbsp at a time until a ball of dough begins to form. You may need more or less water.
- Roll dough on floured surface and knead until smooth. If you have a bread attachment on your mixer, you can use this.
- Shape dough into round disc and warp with plastic, let stand at room temperature for 30 minutes. If you want to do this step ahead, it can be stored in the refrigerator for up to 3 days.
- Preheat oven to 400°F.
- Roll dough into 16" circle.
- Lightly coat 9" springform pan with cooking spray. Transfer dough to pan, pressing dough into corners and up sides of pan, draping dough over edge.
- Freeze dough in pan for 15 minutes.
- Place pan on cooking sheet, in case of spillage.
- Place baking beads or beans in bottom of pan before blind baking.
- Blind bake for 20 minutes until crust is lightly browned. This will help prevent a soggy bottom to the pie.
- Remove weights/beans.
- In a large bowl, combine half & half, mayo, and eggs. Whisk until smooth. Stir in heavy whipping cream.
- I another bowl, combine olive oil, basil, and minced garlic, stir to combine.
- Prepare tomatoes by removing the core and slicing into 1/4" slices.
- Reduce oven to 325°
- Arrange tomato slices in a circle on bottom of pie crust.
- Sprinkle tomatoes with salt & pepper. Add 1/2 olive oil mixture.
- Sprinkle with 1/2 of the Parmesan cheese.
- Repeat tomatoes, olive oil mixture, and Parmesan cheese.
- Pour custard over layered tomatoes. Sprinkle with salt & pepper.
- Bake at 325° for 50-60 minutes, until custard is set.
- Cool on wire rack for 20 minutes.
- Sprinkle with fresh basil and additional Parmesan cheese, as desired.
- Slice and serve warm.
Heirloom tomatoes are not easy to come by, unless you are shopping from Farmer Jones Farm at the Chef’s Garden. Once only available to chefs, you can now enjoy specialty produce locally from this Huron, Ohio farm.Enjoy a variety of colorful tomatoes from Farmer Jones Farm Tomato Box, a must-have for this summer! This box is packed full of baby specialty, cherry, toybox, and heirloom tomatoes. Plus, enjoy a sampling of our Italian Signature Blend, basil, and cilantro – I used about 1/2 the basil for this recipe. 
This tomato box offers amazing flavors that you can’t get at traditional stores as the Chef’s Garden use to only be open to chefs. Just recently they expanded to ship directly to consumers. Their produce is a specialty and offers superior nutrition and flavor. 
Check out more nutrient-dense vegetables in the Best of the Season’s Box that is filled with fresh lettuce, mixed greens, spinach, summer squash, asparagus, English peas, wax beans, tomatoes, a mixture of fresh beets, carrots, and/or kohlrabi, and the best microgreens.