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Perfect Southern Heirloom Tomato Pie Recipe Easy Homemade Gruyère Crust

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A rustic and soulful Southern heirloom tomato pie with a flaky, buttery Gruyère crust that balances fresh tomatoes and nutty cheese for a comforting and flavorful meal.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (can swap half with whole wheat flour)
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cut into cubes
  • ¾ cup shredded Gruyère cheese
  • 3–4 tablespoons ice water, as needed
  • 4–5 medium heirloom tomatoes, sliced about ¼ inch thick
  • 1 teaspoon salt (to draw out excess moisture)
  • ½ cup mayonnaise (full-fat recommended)
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
  • Freshly ground black pepper, to taste
  • 1 small red onion, thinly sliced (optional)

Instructions

  1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and Gruyère cheese. Using a pastry cutter or your fingers, cut the butter and cheese into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  2. Add ice water, one tablespoon at a time, stirring gently with a fork until the dough just comes together. Avoid adding too much water—you want a shaggy dough, not sticky.
  3. Turn the dough onto a lightly floured surface and gently knead it a few times to bring it fully together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  4. While the dough chills, slice the heirloom tomatoes and sprinkle them with the teaspoon of salt. Arrange the slices on a paper towel-lined tray or plate and let sit for 20 minutes to draw out excess moisture.
  5. Preheat your oven to 375°F (190°C).
  6. Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer it carefully to your pie dish, pressing it gently to fit and trimming any excess dough. Crimp the edges if desired.
  7. In a medium bowl, mix together mayonnaise, shredded Gruyère, fresh thyme, and a few grinds of black pepper. Fold in the sliced onions if using.
  8. Layer half of the tomato slices over the crust, then spread half the mayo-cheese mixture evenly on top. Repeat with the remaining tomato slices and topping.
  9. Bake for about 40-45 minutes or until the crust is golden and the top is bubbly and lightly browned.
  10. Let the pie cool on a wire rack for at least 15 minutes before slicing.

Notes

Salting the tomato slices and letting them drain on paper towels before assembling helps prevent a soggy crust. If crust edges brown too quickly, cover them with foil halfway through baking. Chilling the dough is essential for a flaky crust. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, use vegan butter and dairy-free cheese alternatives.

Nutrition

Keywords: heirloom tomato pie, tomato pie recipe, Gruyère crust, Southern recipe, easy tomato pie, summer pie, savory pie

Find it online: https://cookluma.com/perfect-southern-heirloom-tomato-pie-recipe-easy-homemade-gruy-e-re-crust/