“There are a lot of recipes out there for tomato pie, but they all use ripe red tomatoes. I love the tanginess of green tomatoes, and in this application they’re heavenly. 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.” —Ashley Strickland Freeman
Green Tomato Pie
This cheesy hallmark of summer in the South gets its tang from a not-quite-ripe crop
photo: Mary Britton Senseney
Green Tomato Pie (YIELD: 6 TO 8 SERVINGS)
5 green tomatoes, sliced
1 tsp. salt
Flaky pie dough (9-inch crust; recipe follows)
1 cup shredded sharp white cheddar cheese
1 cup freshly grated Parmesan cheese
¾ cup Duke’s mayonnaise
2 cloves garlic, minced
2 tbsp. chopped fresh basil, plus more for garnish (optional)
2 tbsp. chopped fresh flat-leaf parsley, plus more for garnish (optional)
2 tbsp. chopped fresh chives
¼ tsp. freshly ground pepper
FLAKY PIE DOUGH
2 cups all-purpose flour
½ tsp. salt
½ cup Duke’s mayonnaise
¼ cup cold water
For the green tomato pie: 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.
Preheat the oven to 375°F. Roll out the dough to a ¼-inch-thick round. Fit into a 9-inch pie plate or tin; fold the edges under and crimp. Prick the dough with a fork. Fill with parchment paper and dried beans or pie weights 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; top with half of the cheese mixture. Repeat layers. Top with the remaining tomatoes. Bake at 350°F for 30 minutes, or until the crust is browned and the filling is bubbly. Let rest for 10 minutes before slicing. Garnish with additional herbs, if desired.
For the flaky pie dough: Pulse the flour, salt, and mayonnaise in 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 disk and let rest at room temperature for 30 minutes. Or refrigerate until ready to use. Let stand at room temperature 1 hour or until pliable.
Tip: “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,” says Freeman. “I also like to use a variety of heirloom green tomatoes, from green grape tomatoes to green zebra slicing tomatoes.”
Excerpted from THE DUKE’S MAYONNAISE COOKBOOK: 75 Recipes Celebrating the Perfect Condiment. Copyright © 2020 by Ashley Strickland Freeman. Reprinted with permission of Grand Central Publishing. All rights reserved.
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