Description
A delightful dish that combines the rich flavors of ripe tomatoes with a savory, cheesy crust, perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup milk
- 1/4 teaspoon salt (for crust)
- 4–5 ripe tomatoes, sliced
- 1/4 cup fresh basil, chopped
- 2 large eggs
- 1/2 cup sharp cheddar cheese, shredded (for filling)
- 1/2 teaspoon salt (for filling)
- 1/4 teaspoon black pepper (for filling)
Instructions
- In a large mixing bowl, combine the all-purpose flour, shredded cheddar cheese, and 1/4 teaspoon of salt. Add the cold, cubed butter and work it into the flour until it resembles coarse crumbs.
- Pour in the milk and mix until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough into a circle about 1/8 inch thick and transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
- Layer the sliced tomatoes, chopped basil, 1/2 teaspoon of salt, and black pepper in a mixing bowl and let it sit for about 10 minutes.
- In another bowl, whisk together the eggs and 1/2 cup of shredded cheddar cheese until well combined.
- Spread the tomato and basil mixture evenly over the crust, then pour the egg and cheese mixture over the tomatoes.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place slices in the oven at 350°F (175°C) for about 10-15 minutes.
- For a crispier crust, pre-bake the crust for 10 minutes before adding the filling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Tomato Pie, Cheddar Crust, Summer Recipe, Vegetarian Dish