Description
A savory heirloom tomato and cheddar pie featuring a flaky homemade chive-infused crust, tangy tomato slices, and a creamy, flavorful custard filling with fresh herbs. This pie is perfect for showcasing summer tomatoes in a deliciously elegant way.
Ingredients
For the crust:
- ⅓ cup (79 milliliters) cold full-fat buttermilk
- 1 tablespoon cold water
- 2 ice cubes
- 1 ½ cups (192 grams) all-purpose flour, plus more for rolling
- ¼ cup (14 grams) chopped fresh chives
- 1 tablespoon sugar
- 2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes
For the filling:
- 1 ½ pounds heirloom tomatoes (about 4 medium)
- ½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine sea salt
- ½ cup (119 milliliters) full-fat buttermilk
- ¼ cup (56 grams) mayonnaise
- 1 large egg plus 1 egg yolk
- 1 tablespoon Dijon mustard
- ½ teaspoon ground black pepper
- 1 pinch ground cayenne (optional)
- ½ cup (15 grams) chopped fresh basil
- ¼ cup (14 grams) chopped fresh chives, plus more for serving
- 8 ounces (226 grams) sharp Cheddar cheese, grated (about 2 cups)
Instructions
- Make the crust: In a glass measuring cup, combine the cold buttermilk and cold water, then add ice cubes. In a large bowl, whisk together flour, chopped chives, sugar, salt, and black pepper. Rub the cubed, cold butter into the flour mixture using your hands until half the butter pieces are pea-sized. Flatten larger pieces with your fingertips. Make a well in the center of the mixture and pour in the buttermilk mixture after removing the ice cubes. Mix with a fork until wet ingredients are mostly incorporated but some dry flour remains. Transfer dough onto a clean surface; add water if dough is too dry. Use a bench scraper or ruler to pat the dough into a 6-inch square. Cut into four squares, stack and flatten into a 2-inch thick mass. Wrap loosely in plastic and roll into a 1-inch thick disc. Refrigerate for at least 2 hours or up to 2 days.
- Parbake the crust: Lightly roll the chilled dough on a floured surface into a 12-inch round. Fit into a 9-inch pie plate, trimming and folding excess dough under to form a ridge flush with the rim. Crimp the edge and prick holes in the bottom and sides with a fork. Freeze for about 20 minutes until firm. Preheat oven to 425°F (220°C). Line the chilled crust with foil and fill with pie weights or dried beans. Bake on the middle rack for 20 minutes. Remove foil and weights carefully, reduce oven temperature to 350°F (175°C), and bake for an additional 15 minutes until the crust is golden brown. Let cool completely on a wire rack.
- Prepare the tomatoes: Preheat oven to 375°F (190°C). Line a rimmed baking sheet with paper towels. Slice tomatoes into ½-inch thick slices and arrange on the prepared baking sheet. Sprinkle evenly with salt and let sit to draw out moisture while preparing the filling.
- Make the filling: In a medium bowl, whisk together buttermilk, mayonnaise, egg, egg yolk, Dijon mustard, black pepper, and cayenne if using. Fold in chopped basil and chives. Pat tomatoes dry with paper towels to remove excess moisture.
- Assemble the pie: Arrange half of the tomato slices in an overlapping pattern in the cooled crust. Pour the prepared filling over the tomatoes, then sprinkle the grated sharp Cheddar evenly on top. Layer the remaining tomato slices over the cheese and press down lightly to compact the filling.
- Bake the pie: Place the assembled pie on a rimmed baking sheet and bake on the middle oven rack for 50 to 60 minutes, rotating halfway through baking, until the filling is set and the crust is deeply browned. If the crust becomes too dark, tent loosely with foil to prevent burning.
- Cool and serve: Allow the pie to cool completely for at least 1 hour before slicing. Garnish with additional chopped fresh chives. Store leftover pie tightly wrapped in the refrigerator for up to 4 days.
Notes
- Allowing the tomato slices to sit salted on paper towels removes excess moisture for a less soggy pie.
- The layering and stacking of dough squares helps create a flaky crust.
- Parbaking the crust ensures it stays crisp when filling is added.
- If the crust edges brown too quickly during baking, tent with foil to prevent burning.
- The pie can be refrigerated and enjoyed cold or reheated gently.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Pie
- Method: Baking
- Cuisine: American
