Originally posted 9/7/2011
It’s that time of year again. More tomatoes than you know what to do with and this is the perfect way to use at least some of them.
This was one of the most popular dishes at our 25th Anniversary Farm to Table Grazing Party so we thought we’d share it with you! Below is the often-requested famous tomato pie recipe from Chaiwalla Tea House (Salisbury, CT).
If you enjoy making your own crust, by all means, follow the recipe! If you’re short on time, like me, you can also use refrigerated pre-made crusts (like Pillsbury) from the store. The recipe calls for basil, chives or scallions…I use a whole lot of fresh basil!
- 2 c flour
- 1/2 c butter (1 stick)
- 4 t baking powder
- 3/4 c milk (adjust for biscuit-dough consistency)
Mix in food processor or by hand. Divide in half, for bottom and top crusts.
- 2 pounds fresh tomatoes, peeled and sliced (or two 28 oz cans plum tomatoes)
- Chopped basil, chives, or scallions
- 1 1/2 c sharp cheddar
- 1/3 c mayonnaise
- 2 T lemon juice
Roll bottom crust on floured surface and line 9″ pie plate.
Fill crust with thinly sliced tomatoes. Sprinkle with chopped herbs. Cover with 1 cup grated cheddar. Mix mayonnaise with lemon juice and drizzle over cheese. Cover with remaining 1/2 c cheddar.
Roll out remaining crust. Cover pie and pinch the edges to seal. Cut steam vents.
Bake at 400 deg. for about 25 minutes. If not serving directly from the oven, re-heat before serving to melt the cheese.