Southern Tomato Pie

5 from 2 votes

Easy Southern Tomato Pie is the perfect savory summer dish. It features a flaky homemade crust made of buttermilk biscuit dough, juicy ripe tomatoes, and creamy herb cheese filling.

Course Appetizer, Brunch, Entree

Cuisine American, Southern

Prep Time 10

Cook Time 15

Cooling Time 15

Total Time 40

Servings people

Calories 325kcal

Author Lisa Bynum

Ingredients

For the buttermilk biscuit crust:

2 cups all-purpose flour
1 tablespoon sugar
¼ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
½ cup cold unsalted butter grated
¾ cup cold buttermilk more if needed

For the tomato pie:

2 small to medium ripe tomatoes sliced ¼-inch thick
⅔ cup shredded Swiss cheese
⅓ cup mayonnaise
1 tablespoon dried Italian seasoning
⅛ teaspoon ground black pepper

Instructions

For the buttermilk biscuit crust:

Preheat the oven to 450°F. Position the oven rack in the middle of the oven.
In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.
Add the butter and stir until the pieces of butter are mixed evenly throughout the flour mixture.
Add the buttermilk and stir until the dough comes together and begins to leave the sides of the bowl, adding additional milk if necessary.
Turn the dough out onto a floured surface. Lightly knead 10 times.
Form the dough into a 5-inch round. Then, using a floured rolling pin, roll the dough out into a round measuring at least 13-inches wide and about ½-inch thick.
Fit the dough into a 9-inch pie plate or quiche pan.
Using the tines of a fork, prick about a dozen holes into the bottom of the crust. This will prevent any bubbles from forming in the crust as is baking.
Bake for about 8-10 minutes, until the crust is just starting to turn brown.

For the tomato pie:

Arrange the tomato slices on a layer of paper towels. Pat the tops dry with another paper towel to remove any excess moisture.
Combine the cheese, mayonnaise, Italian seasoning, and pepper in a small bowl. Spread the herb cheese mixture over the top of the biscuit crust.
Arrange the tomato slices over the cheese.
Return the pie to the oven and bake for an additional 10-15 minutes until the tomatoes are heated through and the cheese is melted.
Allow the pie to cool for 15 minutes before serving.
Cut into slices and serve warm.

Video

Notes

Storage. Allow the pie to cool to room temperature. Refrigerate the leftovers in an airtight container or tightly wrap in foil or plastic wrap. The pie is best if eaten within three days.

Freezing. You can freeze the fully baked pie by allowing it to cool completely, then wrapping it tightly in plastic wrap and aluminum foil. Store for up to 2 months. For best results, freeze the pie without the tomato topping and add fresh tomatoes when reheating.

Reheating. Preheat the oven to 350°F (175°C) and bake uncovered for 15–20 minutes, or until heated through. From frozen, bake at 350°F for 30–40 minutes, loosely tented with foil to prevent the crust from over-browning. For a crisper crust, reheat the pie on the lower rack of the oven.

Nutrition