“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
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
Preparation
- 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. Garden & Gun has an affiliate partnership with Bookshop.org and may receive a portion of sales when a reader clicks to buy a book. All books are independently selected by the G&G editorial team.