Savory Green Tomato Pie with Homemade Crust Recipe
If you're a fan of fried green tomatoes, then you'll love this Savory Green Tomato Pie recipe from my book, The Duke's Mayonnaise Cookbook. There are a lot of recipes out there for tomato pie, but they all use ripe red tomatoes. The combination of tart green tomatoes and a creamy filling of fresh basil, parsley, and chives, all baked in a flaky crust, yields the ultimate tomato pie.
Print
Pin
Servings: 6 servings
Equipment
- 2 rimmed baking sheets
- Rolling Pin
- 9-inch pie plate
- pie weights
Ingredients
For the Savory Green Tomato Pie
- 5 green tomatoes, sliced
- 1 teaspoon kosher salt
- 1 cup shredded sharp white Cheddar cheese
- 1 cup freshly grated Parmesan cheese
- ¾ cup Duke's mayonnaise
- 2 cloves garlic, minced
- 2 tablespoon chopped fresh basil, plus more for garnish
- 2 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
- 2 tablespoon chopped fresh chives
- ¼ teaspoon freshly ground pepper
For the Flaky Pie Dough
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup Duke's mayonnaise
- ¼ cup cold water
Instructions
- Arrange the tomato slices in a single layer on paper towel-lined rimmed baking sheets. Sprinkle evenly with salt and let stand for 1 hour. Pat the tomatoes dry.
- While the tomatoes stand, make the Flaky Pie Dough. Pulse the flour, salt, and mayonnaise in the bowl of a food processor until crumbly. Gradually add the cold water through the food chute and pulse just until the dough comes together. Shape into a disc, cover with plastic wrap, and let rest at room temperature for 30 minutes. (Or, refrigerate until ready to use and let stand at room temperature for 1 hour or until pliable.)
- Preheat the oven to 375°F. Roll out the dough to a 10- to 11 inch circle. Fit into a 9-inch pie plate or tin; fold the edges under and crimp. (You can also press the dough into the pie plate if you prefer.) Prick the dough with a fork. Fill with parchment paper and pie weights or dried beans and bake at 375°F for 18 minutes, until the crust is baked through. Remove the crust from the oven. Reduce the oven temperature to 350°F.
- Stir together the cheeses, mayonnaise, garlic, basil, parsley, chives, and pepper in a medium bowl.
- Layer one-third of the tomatoes in a single layer on the bottom of the baked crust; spread half of the cheese mixture on top of the tomatoes. Repeat layers. Top with the remaining tomatoes. Bake at 350°F for 30 minutes, or until the crust is golden brown and the filling is bubbly. Let rest on a wire rack for 10 minutes before slicing. Garnish with additional herbs, if desired.
Would you like to save this?
Notes
For a pretty presentation, I like to add the final layer of tomatoes during the last 10 minutes of baking so they hold their shape. I also like to use a variety of heirloom green tomatoes, from green grape tomatoes to green zebra slicing tomatoes.