Tomato Pie with Garlic Herb Crust Recipe

Author: Minerva Dairy

Tomato Pie with Garlic Herb Crust Recipe

Recipe and Images Provided by Strawberry Blondie Kitchen

In a family of 6 generations of butter lovers, it’s safe to say there was a lot of cooking…and a lot of butter. We encourage you to get in the kitchen, cooking with and for your loved ones. Always remember, if all else fails, just add butter!

We hope you enjoy this Summer Panzanella Salad with Garlic Butter Croutons by our friend Strawberry Blondie Kitchen. For more delicious recipes featuring Minerva Dairy’s better butter, head to our Recipes page. Be sure to keep up with our latest creations through our Facebook, Pinterest, or Instagram page.

Ingredients

For the Crust

1 1/4 cups all-purpose flour

1/2 cup extra sharp cheddar

1 tablespoon fresh chives, chopped

1 tablespoon fresh basil, chopped

1/4 teaspoon salt

1/2 cup Minerva Dairy garlic and herb butter

2 to 3 Tablespoons cold water (just until dough comes together)

For the Filling

1/2 cup mayonnaise

2 cups Italian cheese blend

1/2 cup cheddar cheese

1 egg

1 teaspoon Dijon mustard

1 tablespoon fresh chives, chopped

1 tablespoon fresh basil, chopped

1 teaspoon sugar

1/4 teaspoon red pepper flakes (optional)

2 1/2 lbs. heirloom tomatoes

Cooking Steps

For the Crust

Into your food processor add flour, cheese, chives, basil and salt. Pulse until combined. Add in butter and pulse until pea sized pieces form. Slowly add in water just until dough comes together. Knead together and place into saran wrap and chill for 30 minutes.

For the Tomatoes

Thinly slice the tomatoes and lay onto a paper towel lined cookie sheet. Sprinkle with salt and allow to sit for 30 minutes.

For the Filling

Into a bowl, put mayonnaise, Italian cheese, cheddar cheese, egg, dijon, chives, basil, sugar and red pepper flakes (if using). Stir to fully combine.

To assemble

Preheat oven to 375 degrees.

Remove dough from refrigerator and roll out onto floured surface.

Place dough into a 9″ pie dish, crimping the sides and prick the bottom with a fork.

Bake for 15 minutes or until slightly golden brown. Remove from oven and allow to cool for 15 minutes.

Place half the cheese mixture into the bottom of the pie crust, then top with a layer of sliced tomatoes. Top with the remaining cheese mixture and top with sliced tomatoes.