Heirloom Tomato Pie
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!
  1. Prepare crust: Place flour, cornstarch, Parmesan cheese, cornmeal, salt and pepper in box, mix to combine with electric mixer.
  2. Add butter 2-3 slices at a time, beating on low until butter breaks into pea size pieces.
  3. Add egg yolks and mix until combined.
  4. Add water, 1 tbsp at a time until a ball of dough begins to form. You may need more or less water.
  5. Roll dough on floured surface and knead until smooth. If you have a bread attachment on your mixer, you can use this.
  6. 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.
  7. Preheat oven to 400°F.
  8. Roll dough into 16″ circle.
  9. 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.
  10. Freeze dough in pan for 15 minutes.
  11. Place pan on cooking sheet, in case of spillage.
  12. Place baking beads or beans in bottom of pan before blind baking.
  13. Blind bake for 20 minutes until crust is lightly browned. This will help prevent a soggy bottom to the pie.
  14. Remove weights/beans.
  15. In a large bowl, combine half & half, mayo, and eggs. Whisk until smooth. Stir in heavy whipping cream.
  16. I another bowl, combine olive oil, basil, and minced garlic, stir to combine.
  17. Prepare tomatoes by removing the core and slicing into 1/4″ slices.
  18. Reduce oven to 325°
  19. Arrange tomato slices in a circle on bottom of pie crust.
  20. Sprinkle tomatoes with salt & pepper. Add 1/2 olive oil mixture.
  21. Sprinkle with 1/2 of the Parmesan cheese.
  22. Repeat tomatoes, olive oil mixture, and Parmesan cheese.
  23. Pour custard over layered tomatoes. Sprinkle with salt & pepper.
  24. Bake at 325° for 50-60 minutes, until custard is set.
  25. Cool on wire rack for 20 minutes.
  26. Sprinkle with fresh basil and additional Parmesan cheese, as desired.
  27. Slice and serve warm.
Recipe Notes


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