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Savory Heirloom Tomato Pie Recipe Easy Homemade Basil Gruyere Delight

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A quick and easy savory pie featuring flaky crust, juicy heirloom tomatoes, fresh basil, and melty Gruyere cheese, perfect for summer gatherings and weeknight dinners.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 3–4 large heirloom tomatoes, sliced (about 1 pound)
  • 1 teaspoon salt (to draw out tomato moisture)
  • Freshly ground black pepper to taste
  • ½ cup Gruyere cheese, shredded (substitute with sharp white cheddar if needed)
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ¼ cup fresh basil leaves, chopped
  • 1 tablespoon olive oil

Instructions

  1. In a large bowl, combine 1 ¼ cups all-purpose flour and ½ teaspoon salt. Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Add ice water, 1 tablespoon at a time, mixing gently until the dough just holds together. Avoid overworking the dough.
  3. Form the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  4. Slice the heirloom tomatoes into ¼-inch thick rounds. Lay them on a paper towel-lined tray, sprinkle with 1 teaspoon salt, and let them sit for 10-15 minutes to draw out excess moisture.
  5. Gently pat the tomato slices dry with paper towels to prevent a soggy pie crust later.
  6. Preheat the oven to 375°F (190°C).
  7. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it evenly along the bottom and sides.
  8. Trim excess dough, leaving about a ½-inch overhang, then tuck and crimp the edges for a rustic look.
  9. In a medium bowl, combine ½ cup shredded Gruyere, ¼ cup mayonnaise, 2 tablespoons Dijon mustard, chopped basil, and freshly ground black pepper. Stir until well mixed.
  10. Spread the Gruyere mixture evenly over the bottom of the crust.
  11. Arrange tomato slices in overlapping layers on top.
  12. Drizzle or brush 1 tablespoon olive oil over the tomatoes, then sprinkle an additional 2 tablespoons of Gruyere cheese for a golden finish.
  13. Place the pie on a baking sheet and bake for 35-40 minutes, until the crust is golden brown and the cheese is bubbly.
  14. If the crust edges brown too quickly, cover them loosely with foil halfway through baking.
  15. Let the pie cool for at least 15 minutes before slicing to help the filling set.

Notes

Salting and draining tomatoes before baking prevents soggy crust. Keep butter cold when making crust for flakiness. Chill dough for at least 30 minutes. Brush olive oil on tomatoes to help roasting and prevent drying. Cover crust edges with foil if browning too fast. For extra moisture control, sprinkle breadcrumbs on crust before filling.

Nutrition

Keywords: heirloom tomato pie, savory pie, basil, Gruyere cheese, summer recipe, easy pie, homemade pie crust, tomato recipe

Find it online: https://gleefulfork.com/savory-heirloom-tomato-pie-recipe-easy-homemade-basil-gruyere-delight/