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Savory Heirloom Tomato Pie with Cheddar Biscuit Crust

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A flaky, buttery biscuit crust studded with sharp cheddar cheese paired with juicy heirloom tomatoes, creating a savory and colorful summer pie that’s perfect for gatherings.

Ingredients

Scale
  • 3–4 medium heirloom tomatoes (about 2 lbs / 900 g), sliced
  • 1 cup (120 g) sharp cheddar cheese, shredded
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt, divided
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 3/4 cup (180 ml) buttermilk (or milk plus 1 tsp lemon juice)
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional: red pepper flakes for a little heat

Instructions

  1. Wash and slice heirloom tomatoes about 1/4 inch (6 mm) thick. Lay on paper towels and sprinkle with 1/2 teaspoon salt. Let sit 15-20 minutes to draw out moisture, then pat dry.
  2. In a large bowl, whisk together flour, baking powder, garlic powder, and 1/2 teaspoon salt.
  3. Add cold cubed butter and cut into flour mixture using a pastry cutter or fingertips until coarse crumbs form (3-5 minutes).
  4. Pour in cold buttermilk and stir gently until dough just comes together; slightly sticky.
  5. Turn dough onto floured surface, knead 3-4 times, and press into a 1-inch thick disk.
  6. Transfer dough to a 9-inch pie dish, pressing evenly across bottom and up sides.
  7. Sprinkle half the shredded cheddar evenly over crust.
  8. Arrange tomato slices in overlapping circles or casual pile, tucking chopped basil among them. Season with black pepper and drizzle olive oil.
  9. Top with remaining cheddar and sprinkle red pepper flakes if desired.
  10. Bake at 400°F (200°C) for 35-40 minutes until crust is golden and cheese bubbles.
  11. Let pie rest on a cooling rack for at least 10 minutes before slicing.

Notes

Salt and rest tomatoes to prevent soggy crust. Use cold butter and buttermilk for flaky biscuit crust. Tent foil if crust browns too quickly. Pre-roast tomatoes 10 minutes if extra juicy. Fresh-shredded cheddar melts better than pre-shredded.

Nutrition

Keywords: tomato pie, heirloom tomatoes, cheddar biscuit crust, savory pie, summer recipe, potluck dish, easy pie recipe

Find it online: https://novanosh.com/savory-heirloom-tomato-pie-with-cheddar-biscuit-crust-easy-recipe/