A Five-Ingredient Heirloom Tomato Pie Made for Summer
The pie is a study in contrasts: The thick slabs of glistening heirloom tomatoes, softened and caramelized from the heat of the oven, are buttressed on both sides by cheese and supported by a buttery crust. It's similar in flavor to that of a tomato sandwich — layered with fresh, seasoned tomatoes and mayo, it's perfect in its simplicity, yet no less indulgent for it.
With only five ingredients, the details in this recipe matter. Don't skip salting the tomatoes — it helps season them from the inside and drains out some of their extra water, keeping the tart shell crunchy. And while I'd never dissuade anyone from making their own pie crust, the recipe is made infinitely easier with a frozen pie shell. There's no need to go the extra mile unless you're looking to better fill your afternoon or craving additional kudos.
To contrast the richness of the pie, serve slices alongside a salad studded with fresh basil and tossed with a lemon vinaigrette. And can we recommend a cheeky lunchtime glass of sauvignon blanc?
Southern Heirloom Tomato and Pecorino Romano PDO Pie
Recipe by Lee Musho
Time: 45 minutes
Makes four servings
Ingredients:
1 frozen pie crust, defrosted
½ cup mayonnaise
¾ cup Pecorino Romano PDO, grated
2 tablespoons basil, chopped
3 large heirloom tomatoes
Instructions:
Step 1: Preheat oven to 400 degrees.
Step 2: Cut tomatoes into thick slices. Sprinkle with a few pinches of salt, then rest on a paper towel for 15 minutes.
Step 3: Press pie crust into an ungreased 9-inch-wide tart shell, trimming ends
Step 4: In a medium bowl, combine mayo, Pecorino Romano PDO, and basil. Spread onto the pie crust in an even layer.
Step 5: Pat tomatoes dry.
Step 6: Layer tomatoes on top of mayo mixture, overlapping, until they reach the top of the crust.
Step 7: Top tomatoes with a few more tablespoons of grated Pecorino Romano PDO.
Step 8: Bake for 15 mins, or until crust is golden brown.
Step 9: Let cool and serve. Pie will keep in fridge for two to three days.
Photo Credits:
Photographer: Ryan Jenq
Art Director: Becky Joy
Food Editor: Lee Musho
Photo Assistant: Jordyn Katz
Props: Nicole Louie
Prop Assistant: Max Zuckerman
Food Stylist: Takako Kuniyuki
Food Assistant: Maya Tokuriki
Senior Manager, Creative Services: L.J. Granered
Producer: Andreana Kraft
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