Tomato pie

Tomato pie

By
From
Deep South
Serves
6-8
Photographer
Andy Sewell

At the height of perfect summertime ripeness, tomatoes are pretty tough to beat. Tomato pie is one of my favourite ways of using them. Layered in a buttery, flaky pie crust, they make a great side dish or main for a pot-luck party.

Ingredients

Quantity Ingredient
1/2 quantity see method for ingredients
1 egg, lightly beaten with 1 tbsp cream, to glaze

For the filling:

Quantity Ingredient
1kg ripe tomatoes, cored and cut into slices 5mm thick
250g cheddar, grated
120ml buttermilk
2 eggs, lightly beaten
1/2 red onion, thinly sliced
2 teaspoons chopped chives
1/2 bunch spring onions, thinly sliced
2 teaspoons chopped flat-leaf parsley
2 tablespoons aged red wine vinegar
15g light soft brown sugar
1/2 teaspoon freshly ground black pepper
sea salt

Method

  1. Lightly salt the tomato slices and arrange them in a single layer on baking trays. Leave for at least an hour or overnight, then pat dry.
  2. Roll out the pastry to about 3mm thick and use to line a 23cm pie plate. Sprinkle an even layer of cheese over the pastry case. Mix the rest of the cheese with all the remaining ingredients. Construct the pie by building alternate layers of tomatoes and filling, as if you were making a lasagne, finishing with a layer of tomatoes.
  3. Roll out the remaining pastry. Brush the edges of the pastry base with a little water, place the remaining pastry on top and trim off the excess. Press the edges together to seal. Score an ‘X’ in the centre and brush all over with the egg glaze. Place in an oven heated to 200°C and bake for 40– 45 minutes, until golden. If the surface is taking on too much colour, cover with foil. Serve warm.
Tags:
American
Southern cooking
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