Rich with Cheddar, Parmesan, and fresh heirloom tomatoes, this savory pie is a decadent celebration of the best of summer flavors. A tender pie crust, courtesy of Swans Down Cake Flour, holds it all together while fresh basil and oregano add an herbaceous note.
Cheesy Heirloom Tomato and Herb Pie
- 2¼ cups (252 grams) sifted Swans Down Cake Flour
- 1½ teaspoons (4.5 grams) kosher salt, divided
- 9 tablespoons (126 grams) cold unsalted butter, cubed
- 1 large egg yolk (19 grams)
- 1 teaspoon (5 grams) apple cider vinegar
- ¼ cup (60 grams) ice water
- 2¼ pounds (1,021 grams) assorted heirloom tomatoes, sliced ¼ inch thick and seeded
- 1½ cups (170 grams) shredded extra-sharp white Cheddar cheese
- ⅔ cup (149 grams) mayonnaise
- ½ cup (57 grams) shredded Parmesan cheese
- 1 large egg (50 grams), lightly beaten
- ⅓ cup (10 grams) chopped fresh basil
- 2 tablespoons (4 grams) chopped fresh oregano
- 2 tablespoons (30 grams) Dijon mustard
- ¼ teaspoon ground black pepper
- 1 cup (150 grams) finely chopped red onion
- Garnish: fresh oregano leaves, fresh basil leaves, ground black pepper
- In a medium bowl, whisk together flour and ½ teaspoon (1.5 grams) salt. Transfer to the work bowl of a food processor. Add cold butter; pulse until butter pieces are pea-size. Add egg yolk and vinegar; pulse just until combined, 2 to 4 times. Add ¼ cup (60 grams) ice water, and pulse until dough forms large clumps. Turn out dough onto a lightly floured surface. Shape into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
- Let dough stand at room temperature until slightly softened, 10 to 15 minutes. On a lightly floured surface, roll dough into a 13-inch circle, about ⅛ inch thick. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim dough, if needed, leaving a ½- to ¾-inch overhang. Fold edges under, and crimp, if desired. Freeze for 30 minutes.
- Position oven rack in center of oven. Preheat oven to 400°F (200°C).
- Top prepared crust with a piece of greased parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake until crust edges feel set, about 15 minutes. Carefully remove paper and weights. Bake until edges are lightly golden and bottom is dry and set, 8 to 10 minutes, covering with foil to prevent excess browning, if necessary. (Crust may puff slightly in places.) Let cool completely on a wire rack. Position oven rack in lower third of oven. Leave oven on.
- Place tomato slices on paper towel-lined baking sheets; sprinkle with ½ teaspoon (1.5 grams) salt. Let stand at room temperature for 30 minutes. Pat dry.
- In a medium bowl, stir together Cheddar, mayonnaise, Parmesan, egg, basil, oregano, mustard, pepper, and remaining ½ teaspoon (1.5 grams) salt.
- Sprinkle red onion into bottom of prepared crust. Top with half of Cheddar mixture; layer half of tomatoes, overlapping, on top. Repeat with remaining Cheddar mixture and remaining tomatoes.
- Bake until crust is golden brown and center is set, 40 to 50 minutes, covering crust with foil after 20 minutes of baking to prevent excess browning. Let cool completely. Serve at room temperature. Garnish with oregano, basil, and pepper, if desired.