We ran across this recipe last week watching the Deen brothers on Southern Fried Road Trip. They stopped by a cute little restaurant where one of the most popular items was a tomato pie. Now I have to admit, when I was growing up I was not a huge tomato fan. In the south, EVERYONE always had at least one tomato plant in their garden and tomatoes were a staple for quick sandwiches in the sweltering heat. Only over the past few years have I started learning to LOVE them.
For this recipe, we tweaked a few things from the original recipe that was posted here on Food Network. After we made them, we gave a few to the neighbors as well. Lets just say they were a little popular:)
This recipe makes 8 ramekin-sized individual pies.
1 1/2 cups of AP flour
6 tablespoons of ice-cold butter, diced
1/6th cup of vegetable shortening (equals out to 2 Tbsp, plus 2 Tsp)
1/2 Tsp Kosher salt
1/4 cup of iced water
2 large tomatoes (any variety, including heirloom)
2 sprigs each of fresh basil, thyme, dill and chives – big thanks to our neighbors for the fresh herbs! We have too many squirrels :(
2 cups of shredded sharp cheese
1/4 cup of mayonnaise
In a food processor, add flour and salt and pulse quickly to mix. Add vegetable shortening and ice-cold butter and pulse until butter is pea-sized and just mixed into flour mixture.
Slowly add iced water through feed tube of food processor on low speed, until mixture is combined into dough ball.
Remove dough and make into ball on well-floured surface. Put dough in zip lock bag and store in refrigerator for 30 minutes.
While dough chills, cut tomatoes into medium dices and add to large mixing bowl.
Add a healthy pinch of salt and fresh cracked pepper to tomatoes to taste.
Roughly chop basil leaves, thyme sprigs and dill and add to tomato mixture, tossing gently.
In another bowl, combine shredded cheese and mayonnaise. Give chives a rough chop and add to cheese mixture.
Building the pies:
Roll out crust dough to about 1/4 inch thickness and cut into rough size of the ramekins.
Place crust into each ramekin. Roughly trim excess dough about 1/4 above rim. Crimp crusts as desired (I prefer rustic-looking crusts; these are scratch-made, ya know!)
With a slotted spoon, put tomato mixture into ramekins equally (do not overfill.)
Top each filling with heaping Tbsp of cheese/mayo/onion mixture, spreading to cover tomatoes – finish off with fresh cracked pepper.
Place ramekins onto sheet pan and put into 400-degree oven for 20 minutes, until crusts and cheese topping are lightly browned.