When I was growing up I wasn’t a fan of tomatoes. They were too acidic, too mushy, altogether just wrong for my little kid palate. That was until my grandfather, a man who told everybody how to eat (a trait I inherited, and proudly, seeing as I’m doing just that here!) sat me down with a tomato sandwich. The sandwich was as simple as it gets: plain white bread, mayo, salt, and pepper. Served, as is tradition, on a paper towel. I think he knew that I would end up I loving it (we bossy food people usually know what we’re talking about) and of course I did! As far as I know, this was my first experience appreciating simple ingredients for what they were. Twenty some years later I still count down the days until tomatoes are ripe enough for sandwiches every single summer.
Tomato pie is a more recent discovery for me, but is a classic summer staple nonetheless. It’s got some of the best ingredients the world has to offer… tomatoes fresh off the vine, sharp cheddar cheese, flour, butter, and of course a healthy helping of mayonnaise. A tomato pie is like if a tomato sandwich grew up and went to college, made some friends, lived some life, and came back to town asking everyone to call it by a new name… because it’s different now. 😂
The drawback of a tomato pie can be pretty obvious if you’ve got a soupy helping threatening to make all the other things on your plate soggy. That’s why I approached this recipe with the idea to make a tomato pie with a bit more structure. A dish that could stand on its own, that would still highlight the fresh summer ingredients and treat them with reverance. Thus the Roasted Tomato Pie with Buttermilk Biscuit Crust was born.
Roasted Tomato Pie with Buttermilk Biscuit Crust
DifficultyMedium
Servings8
Prep time30 minutes
Cook time1 hour30 minutes
Total time2 hours
A twist on a classic, this tomato pie packs a punch of fresh tomato flavor. Topped with a flaky biscuit crust and paper plate approved, kiss those soggy old tomato pies goodbye!
Ingredients
Pie + Filling
- 1 pie crust, (I used pre-made refrigerated)
- 5-6 fresh tomatoes, sliced
- ¼ cup flour
- about ¼ cup fresh basil, sliced thin or "chiffonade"
- ¼ onion, sliced thin (I used a mandoline)
- 1 clove garlic, grated
- ½ cup mozzarella cheese, grated
- ½ cup sharp cheddar cheese, grated
- ¾ cup mayo
- salt and pepper to taste
Buttermilk Biscuit Top Crust
- 1 cup self rising flour
- ¼ cup salted butter, very cold
- ½ cup buttermilk
- ½ tablespoon sugar
- 1 pinch salt
Instructions
Roast the Tomatoes
- 1
Preheat the oven to 325° F and slice the tomatoes to your desired thickness. Arrange the slices in a single layer on a sheet tray. To avoid crowding, you will likely need at least two trays.
- 2
Roast the tomatoes for 30 minutes, or until they appear to be a bit dried out and wrinkly with little to no juice in the pan.
Parbake the Crust and Prepare the Biscuit Dough
- 1
While the tomatoes are roasting, allow the pie crust to come to room temperature and gently press it into a 9-inch pie dish. To prevent the crust from bubbling in the oven, prick it with the tines of a fork.
This is a great time to begin making your biscuit dough.
- 2
To make the biscuit dough: add flour, sugar, and salt to a food processor and chop the butter into small pieces. Pulse until well combined, then pour into a mixing bowl.
- 3
Add buttermilk to the dry ingredients and stir until just combined. The dough should be lumpy and sticky.
Then, sprinkle flour on a work surface and turn over your bowl, then flatten and fold your dough over a few times to create layers, sprinkling lightly with flour as needed. Then, roll your dough until it is about a quarter inch thin and cut around the perimeter of a 9-inch cake pan or upturned bowl.
- 4
Once the tomatoes are finished roasting, raise the oven to 375° F and parbake the crust for 10 minutes. Set aside while you mix the filling.
Make the Filling and Assemble the Pie
- 1
In a large bowl, add tomatoes, flour, basil, onion, garlic, both cheeses, mayo, salt, pepper, and any other desired seasonings. Mix together until well combined.
- 2
Add the filling to the pie crust and bake for 20 minutes at 375° F.
- 3
After that first 20 minutes, remove the pie from the oven and raise the temperature to 425° F. While it is preheating, gently apply the circle of biscuit dough to the top of the pie. Be careful of your fingers, the pie pan is still hot!
If you would like, brush the dough with left over buttermilk or melted butter for added flavor. Then, cut two slits in the top of the pie to allow steam to escape, and return the pie to the oven. Bake for 15-17 minutes at 425° F or until the crust is golden brown.
- 4
Allow the pie to cool for at least 15 minutes before serving, or longer if possible to allow the pie to set. Top with more basil, parsley, or a generous sprinkle of garden herb & garlic salt.
