This recipe is what I LIVE FOR. Not to be hyperbolic about it. But also 100% to be hyperbolic about it.
If you have yet to make or eat a summer tomato pie, well frankly I’ve led you astray.
This is the proper and only way to summer. That is, if you love tomatoes and butter and a deep, nutty cheese.
Also, try not to laugh too hard at my pie crust edges. It’s a journey, OKAY?
Actually, I want a pie cookbook for my birthday. Do any of you have recommendations for a good one? I’ll probably ask again tomorrow because Flotsam always have a heavier audience. People hate food, I guess!
just kidding, I’m fine.
Let’s get our tomatoes sliced, pat (patted?) dry and lightly salted. They’ll still be pretty wet in the pie, but we take care of that with an insane binding mixture. Hold on tight.
The mixture is mayonnaise, garlic, thinly sliced shallot and gruyere cheese. Hi, hello, yes. All of it, yes.
We’ve made a pie crust, layered with a little bit of dijon mustard (or whatever you have), tomatoes, the mixture, more tomatoes, more cheese. It’s summer bliss.
Unreal. The flavors are deep, rich, tangy, bright, acidic, aromatic, and unhinged. Like you will straight up fall over. Which is a weird sentence, but I feel like you get me.
The reel will teach you the step-by-step. I need you to make this! The end of summer is in sight, and this must not go ignored. Trust me. Please.
It makes for a fabulous anytime snack. Having people over? Wow them. Having a book day with no one around? Treat yourself. Hosting a late-summer brunch? This is the ticket.
You will sob, I’m serious.
Don’t make me come after you.
SAVE AND PIN AND ALL OF IT. (sorry to scream)
Save RecipeIngredients
- 1 1/2 cups all-purpose flour
- 10 Tbs. Butter, cubed and chilled
- 3 Tbs. Iced water
- 1 Tbs. Apple cider vinegar
- 1 tsp dijon mustard
- 2 1/2 medium tomatoes, sliced
- 1/2 cup mayonnaise
- 1 Tbs. Thinly sliced shallot
- 1 garlic clove, grated
- 7 oz gruyere, grated
- Coarse salt
Instructions
- In a large bowl, combine the flour and cubed butter. Using your fingers, press the butter into the flour, creating tiny crumbles. Add a pinch of salt, and keep going until you have no large chunks of butter. Add the apple cider vinegar, along with the ice water, and use your hands to create a pie mound. Tip it onto a clean work surface and pat the dough together into a one-inch disc. Wrap with plastic and let it chill in the fridge for 1-2 hours.
- Slice the tomatoes and lay them on a plastic cutting board, patting them dry. Lightly salt them and let them sit just a few minutes.
- In a medium bowl, combine the mayo, sliced shallot, grated garlic and most of the gruyere cheese. Give it a pinch of salt and stir it together.
- Preheat the oven to 350 and roll out your pie crust to roughly 12 inches across. Gently place it in a pie dish and press into place.
- Spoon the mustard along the bottom of the crust, then layer the tomatoes in a single layer. I cut them in half, but leave them whole if you prefer. Add half the cheese mix and spread it over the tomatoes. Add another layer of tomatoes, then another layer of the cheese. Any more tomatoes? Layer layer. Finish with the remaining cheese.
- Crimp the edges of the pie crust to create a pretty border. Mine looked jank, but it’s a journey, ya know?
- Bake about 50 minutes, until the cheese is browned and bubbly, and the pie crust is golden brown.
- Let this rest about half an hour, until it sets. Garnish with basil and fresh parmesan. You are summer set, baby.
- Serves 8.
You will fall in love. Bet me. (video!)
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