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Cozy Southern Style Tomato Basil Pie

southern style tomato basil pie - featured image
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A comforting and slightly elevated Southern style tomato basil pie featuring a flaky buttery crust, nutty Gruyere cheese, and fresh basil. Perfect for summer evenings and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 3 large ripe tomatoes, sliced
  • 1 teaspoon salt, plus extra for layering tomatoes
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (110 g) Gruyere cheese, grated
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1 cup fresh basil leaves, roughly chopped
  • 2 large eggs, beaten
  • 1/2 cup (120 ml) heavy cream or whole milk
  • 1 tablespoon Dijon mustard (optional)
  • 1 tablespoon olive oil

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour using a pastry blender or two knives until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Sprinkle 3 tablespoons ice water over mixture and toss gently. Add more water, one tablespoon at a time, until dough holds together when pressed. Avoid overworking.
  3. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Slice tomatoes about 1/4-inch thick. Arrange on paper towels, sprinkle lightly with salt, and let sit for 15 minutes to draw out moisture. Pat dry gently.
  5. Roll chilled dough on floured surface into a 12-inch circle. Transfer to pie dish, pressing gently and trimming excess dough.
  6. Preheat oven to 375°F (190°C). Optionally spread Dijon mustard thinly on crust. Layer half the Gruyere and Parmesan cheeses, then basil leaves, half the tomato slices, sprinkle with salt and pepper. Repeat layers, finishing with cheese on top.
  7. Whisk eggs and cream until smooth and pour evenly over pie layers.
  8. Brush crust edges with olive oil. Place pie on baking sheet and bake for 40-45 minutes until crust is golden and filling is set and bubbling.
  9. Cool pie for at least 15 minutes before slicing to allow custard to set.

Notes

Salt and rest tomato slices for 15 minutes to prevent soggy pie. Handle dough gently to avoid toughness. Use fresh basil for best flavor. Tent crust edges with foil if browning too fast. Store leftovers in airtight container refrigerated up to 3 days; reheat in oven to keep crust crisp.

Nutrition

Keywords: tomato basil pie, Southern style, Gruyere cheese, summer recipe, easy pie, savory pie, tomato pie, basil pie, flaky crust

Find it online: https://grubella.com/cozy-southern-style-tomato-basil-pie-recipe-easy-perfect-for-summer/