How To Make Heirloom Tomato Pie - Best Recipe

June 2018

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From the kitchen of Nathan Thurston, chef instructor at Art Institute of Charleston Chef’s Note: Make sure the tomatoes are in season and not mealy. Check for mealiness by slicing the tomato and inspecting the interior. “If it’s juicy and smooth without many specks in the ‘meat,’ you’re good to go,” says Thurston. “If it’s a little dry and speckled throughout, cook it down for canning or making tomato paste.” (Serves 16)

SERVES:

8

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INGREDIENTS:

2 9-inch pie crusts, par baked for 15 minutes
2 cups mayonnaise
1 Tbs. red wine vinegar
2 large eggs
3 cups grated white cheddar cheese
4-5 large tomatoes, cored and cut
into 1/4-inch slices
Freshly cracked black pepper
Fine sea salt
1 Vidalia onion, thinly sliced
1 bunch fresh basil leaves

DIRECTIONS:

Preheat oven to 350°F.

Prepare the pie crusts. While they cool, place the mayonnaise, vinegar, and eggs in a bowl and blend thoroughly.

Start assembling the pies with a thin layer of cheese on the bottom of the crusts. Top with a layer of sliced tomatoes and season with salt and pepper. Add a light layer of onion and basil and then the mayo mixture. Repeat until the filling comes within one-quarter inch of the crusts. Cover the final layers with cheese.

Bake in the oven for 20 to 25 minutes or until the top is well-browned. Remove from oven and allow to cool. Chill the pies in the refrigerator for at least an hour to prepare for slicing. Slice into wedges and place in a 400°F oven for five to seven minutes, or until warm.

Main Dishes , Pies

RELATED FEATURE:

Ripe for the Picking

Not much is better than a juicy tomato plucked straight from the vine—especially if it’s an old-school heirloom variety. Since June is high tomato season in the Lowcountry, we’ve gathered some of the best locally grown heirlooms, sharing their flavor profiles and best uses, as well as a few recipes for special summer dishes.

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