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Summer Tomato Pie


Recipe Summary

Recipe Servings: 6 portions Recipe Preparation Time: 30 minutes Recipe Cook Time: 35 minutes


One recipe Suvir's Biscuit Crust 2 jars Lucini Whole-Peeled Tomatoes, drained and excess moisture removed 2/3 cup high-quality mayonnaise 1 tsp herbes de Provence 2 tsp Lucini Premium Select Extra Virgin Olive Oil 2 tbsp roughly chopped fresh basil 1 tbsp finely chopped fresh chives Kosher salt Freshly ground black pepper 2 cups aged cheddar cheese 1 tbsp unsalted butter, melted


Preheat the oven to 400°F/200°C/gas 6. Slice the tomatoes into 1⁄4- to 1⁄2-in-/6- to 12-mm-thick rounds. Carefully remove the seeds and set the tomatoes aside. In a small bowl, whisk together the mayonnaise and herbes de Provence, and set aside. Remove the thicker dough circle from the refrigerator and peel off the top layer of plastic wrap, using the bottom sheet to transfer the crust to a 9-in/23-cm pie pan. Trim any overhang to just 1⁄2 in/12 mm over the edge of the dish. Brush the dough with the olive oil, and then arrange half of the tomatoes in overlapping layers in the bottom of the crust. Sprinkle with half of the basil and chives, season with salt and pepper, and finish with an even layer of 1 cup/110 g cheese. Layer the remaining tomatoes over the cheese, sprinkle with the remaining basil and chives, season with salt and pepper, cover with the herbed mayonnaise, and finish with the remaining 1 cup/110 g cheese. Prepare the crust according to recipe instructions. Use a knife to divide the ball into two pieces, one slightly larger than the other. Place the larger dough ball on a long sheet of plastic wrap or baking paper and cover with another sheet. Roll the dough out into a 12-in/30.5-cm circle that is about 1⁄4 in/6 mm thick, then place the circle on a baking sheet and refrigerate it for 20 minutes. Repeat with the other dough ball, rolling it out to a 12-in/30.5-cm circle (it will be thinner than the first), and then placing it in the refrigerator to chill. Remove the other rolled-out crust from the refrigerator, peel off the top sheet of plastic wrap, invert the dough over the top of the tart, and peel away the remaining sheet of plastic. Fold the overhang under the edge of the bottom crust and crimp the edges to seal. Brush the top of the crust with the melted butter. Bake the pie until the crust is golden, 25 to 35 minutes. Remove from the oven and let cool, for at least 1 hour, before serving warm, or let cool for longer and serve at room temperature. - Courtesy of Chef Suvir Saran A beautiful rustic, savory pie perfect for summertime entertaining.

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