This savory, southern classic doesn't get enough air time beyond our region, but frankly, it's a treasure for anyone who loves ripe, summer tomatoes. Tomatoes are naturally the main event, but don't forget the fresh herbs, which pack an extra punch of flavor. Serve it with a salad or on its own for a peak-of-season summer lunch.
Level
Beginner
Prep Time
35 minutes
Cook Time
55 minutes
Serves
6-8
Cook it With Our
Directions
- Preheat oven to 425°F.
- While the oven is preheating, slice tomatoes and place on a paper towel-lined baking sheet to remove excess moisture. Lightly sprinkle tomato slices with salt. Let sit for 30 minutes.
- For the pie dough, remove from the fridge. Using a rolling pin on a floured surface, roll the dough, moving from the center outward, adding more flour as needed, until it is about 1/8-inch thick. Transfer the dough to the pie pan and trim the edges so that 1 inch hangs over the edge of the pan. Crimp the dough around the edges.
- In a large mixing bowl, combine the remaining ingredients and blend until well combined.
- Pat the tomato slices with paper towels; place about 1/3 in the pie plate—it’s perfectly fine if they overlap each other. Pour 1/3 of the cheese and herb mixture on top of the tomatoes. Repeat the tomato layer, then cheese layer two more times.
- Place in the oven and bake at 425°F for 20 minutes. After 20 minutes, lower the oven to 375°F and place aluminum foil loosely over the pie, making sure that it is tented so the foil isn’t touching the tomatoes.
- Bake for 20 more minutes and then remove the foil and bake for another 5 minutes.
- Remove from oven and let cool for at least one hour before serving.
Baker’s Tip
After rolling out the pie dough and placing it in the pan, sprinkle a teaspoon of cornmeal on top of the dough. It will soak up any excess moisture from the tomatoes and help to prevent a soggy bottom crust.
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