Tomato Pie with Pimento Cheese

A slice of tomato and cheese pie with basil on a white plate, gold fork beside it, surrounded by whole tomatoes and basil leaves.

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Tomato pie with pimento cheese is the ultimate summer dish. You'll love the juicy tomatoes, fresh herbs, caramelized onions, and crispy bacon baked in a flaky crust under a creamy pimento cheese topping. It’s a recipe you’ll want to make every time you’ve got extra tomatoes on hand!

Prep Time30

Cook Time50

Chilling Time30

Total Time1 50

Course: Dinner

Cuisine: American, Southern

Servings: slices

Author: Jenny DeRemer

Equipment

food processor
knife and wooden cutting board
9-inch Tart Pan with Crust Shaper GAME CHANGER for anybody that bakes
OR 9-inch pie plate
WITH parchment paper
AND Pie Weights
large rimmed baking sheet
Paper Towels

Ingredients

For the Crust

2 cups all-purpose flour
1 teaspoon fine sea salt
½ cup unsalted butter cut into ½-inch cubes
2 large egg yolks
5-6 tablespoons ice-cold water
1 tablespoon Dijon mustard
2 tablespoons seasoned breadcrumbs

For the Filling

1½ pounds ripe heirloom tomatoes different colors and sizes
Kosher salt to taste
2 slices thick-cut bacon cut into lardons (large matchsticks)
6 medium shallots very thinly sliced
½ cup herbs a mix of fresh such as chives, parsley, and basil, chopped
freshly ground black pepper to taste
1-1¼ cups piquant white cheddar pimento cheese or your preferred store-bought brand
small fresh basil leaves for garnish

US Customary - Metric

Instructions

Make the Dough

Using the metal blade in a food processor, pulse flour, salt, and butter until crumbly, resembling coarse cornmeal, about 8 to 10 seconds.
2 cups all-purpose flour, 1 teaspoon fine sea salt, ½ cup unsalted butter
Add egg yolks and pulse until just combined. Gradually pulse in ice water, one tablespoon at a time, until the dough holds together softly without being sticky or crumbly.
2 large egg yolks, 5-6 tablespoons ice-cold water
Shape the dough into a 1-inch-thick disk, wrap in plastic, and chill until firm.

Rolling Out Pastry & Pre-Baking Crust

Lightly flour a work surface and rolling pin. Roll out the dough into a 1/8-inch-thick circle, turning a quarter turn after each roll from the center outward. Transfer dough to a 9-inch pan with crust shaper (linked above) without stretching. Trim excess, tuck and press edges, crimp if desired, and chill until firm, about 30 minutes.
Preheat oven to 425°F. Dock or prick dough all over with a fork, line with parchment, and fill halfway with pie weights, beans, or rice if NOT USING a pan with a crust shaper.
Bake for 20 minutes. Remove the crust-shaper or parchment and weights. After the crust has cooled slightly but is still warm, use a pastry brush to lightly coat the interior surface with Dijon mustard. Set aside while you work on the fillings. letting the crust cool entirely now. Then sprinkle with seasoned breadcrumbs.
2 tablespoons seasoned breadcrumbs

Prepare the Filling

Line a baking sheet(s) with paper towels. Core tomatoes. Using a serrated knife, slice tomatoes ¼ inch thick, layer on the towels, sprinkle with salt, cover with paper towels, and let sit 30 minutes. Halfway through, refresh the paper toweling.
1½ pounds ripe heirloom tomatoes, Kosher salt
Render bacon lardons in a skillet over medium heat until just crisp, about 5 minutes. Drain, reserving 1 tablespoon fat in the skillet (or use olive oil if skipping bacon).
2 slices thick-cut bacon
Heat the bacon fat over medium heat, then add shallots and a pinch of salt. Cook, stirring often, until barely caramelized and light white-golden, about 12 minutes.
6 medium shallots, 1 teaspoon fine sea salt

Assembling the Pie

Preheat oven to 350°F. Pat half the tomatoes dry and layer in the crust with half the shallots, bacon, and herbs; season. Repeat with remaining breadcrumbs, tomatoes, shallots, and bacon. Top with your most colorful tomato slices to showcase the cheese.
Kosher salt, ½ cup herbs, freshly ground black pepper
Beginning with 1 cup, dollop pimento cheese over the pie (tomatoes can show). If you feel you require additional, use up to 1/4 more. Bake 30 minutes until lightly browned; cheese will spread as it melts. Switch to your ovens broiler and broil the top 1 to 2 minutes JUST UNTIL the pie is bubbling and a beautiful golden-brown.
1-1¼ cups piquant white cheddar pimento cheese
Cool on a wire rack at least 30 minutes. Sprinkle whole basil leaves casually on top. Serve warm or at room temperature, slicing with a serrated knife.
small fresh basil leaves

Notes

Want the most crispy and flaky pastry? Handle the dough gently and minimally to keep it tender and be sure it's well chilled before rolling it out. Do NOT skip the layer of breadcrumbs on the bottom. Do NOT use more than the indicated amount of pimento cheese.
Pat the tomatoes dry with paper towels after salting and resting and before assembling the pie. Refresh paper toweling halfway through. Keeping the excess moisture to a minimum will reduce soggy crusts.
Be sure to let the pie cool for 30 minutes before slicing. If you cut into it too soon, the stability of the pie will be compromised and potentially watery.

Nutrition