If you’re a Bloody Mary fan, you are going to love this
tomato pie! We’ve taken the flavors of the classic cocktail and transformed it
into a savory pie that features our rich aged cheddar. This is a great
dish to serve year-round, but it will be especially welcome on a summer spread
since it’s the perfect spot to use up the abundance from tomato gardens. While
heirloom tomatoes are preferred here, any tomato is going to shine in this
dish. Don’t skip the draining step, since wet tomatoes will lead to the dreaded
1 Pie Crust
(use your favorite homemade, or purchase an all-butter pre-made crust)
sliced and drained (see note below for draining instructions)
2 T chopped
herb blend of Italian parsley, sage, basil and thyme
¼ t sea salt
Heat oven to
Place pie crust
in the bottom of a pie pan, trim excess or keep to fold over your tomatoes for
a more rustic presentation.
weights or beans onto the pie crust and par cook for 15 minutes.
Mix together 1 cup cheese shreds, mayonnaise, horseradish, pepper, celery seed, Worcestershire sauce, hot sauce and herbs.
shell from oven and remove weights/beans. Increase oven temperature to 400° F.
cheese/mayo mixture onto the bottom of the pie shell.
Add a thin
layer of red onion slices.
Add sliced tomatoes with edges overlapping. Tuck in remaining onion slices throughout the tomatoes. Sprinkle with salt and remaining cheddar
Bake for 20
minutes or until crust, cheese and tomatoes are golden
Let sit for
ten minutes before slicing. Serve warm or
Draining Tomatoes: To drain your tomatoes, remove gel and
seeds from the tomato slices, place onto a double thickness of paper towels,
sprinkle with salt and let sit for at least ten minutes, turning once. Pat any
excess moisture off before placing into your pie crust.