Brenda Gantt Tomato Pie Recipe
Love juicy tomatoes in a cheesy crust? This Brenda Gantt Tomato Pie Recipe is pure Southern comfort. Fresh and tangy and oh-so-creamy. Perfect summer dish.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter cubed
- 1/4 cup ice water
- 1/2 tsp salt
- 5-6 large ripe tomatoes sliced 1/4-inch thick
- 1 tsp salt for tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 2 tbsp fresh basil chopped
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne optional
Instructions
Make the Crust
- Mix flour and salt in bowl. Cut in cold butter with fork. Add ice water. Stir until dough forms. Don't overwork. Press into disk. Chill 15 minutes.
Prep the Tomatoes
- Slice tomatoes evenly. Sprinkle with 1 tsp salt. Place in colander. Let drain 30 minutes. Pat dry with paper towels. Removes extra water. No soggy pie!
Roll and Blind Bake Crust
- Preheat oven to 375°F (190°C). Roll dough on floured surface. Fit into pie dish. Trim edges. Line with foil and beans. Bake 15 minutes. Remove foil. Bake 5 more. Golden base ready.
Mix the Cheesy Filling
- Grate cheddar. Mix with mayo, green onions, basil, garlic powder, pepper, and cayenne. Creamy and flavorful. Set aside. Smells amazing already.
Assemble the Pie
- Layer drained tomatoes in crust. Start at edges. Overlap slices. Spread cheese mixture over top evenly. Covers every tomato. Beautiful layers form.
Bake to Perfection
- Bake at 375°F for 25-30 minutes. Edges bubble, top golden brown. Cheese melts perfectly. Cool 10 minutes before cutting. Juices settle just right.
Notes
- Drain tomatoes well. Soggy pie killer.
- Cold butter makes flaky crust. Don't skip chill.
- Variation: Add bacon bits for smoky crunch.
- Use Duke's mayo for authentic Southern taste.
- Fresh basil over dried. Punch of flavor.
- Make mini pies in muffin tins. Party perfect.
- Swap cheddar for mozzarella. Milder twist.
- Freeze extra filling for next pie.