Summer Tomato Cheese Pie with Cheddar

Name: Summer Tomato Cheese Pie with Cheddar
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1 15-ounce package refrigerated (2) pie crusts2 pounds plum tomatoes; thinly sliced¼ cup chopped fresh herbs (basil; thyme; oregano or favorite combination)1 bunch spring onions; thinly sliced including some green tops6 ounces Cabot Sharp Cheddar; grated (about 1½ cups)&frac13; cup reduced fat mayonnaise2 tablespoons fresh lemon juice½ teaspoon kosher saltCoarsely ground black pepper to taste

– Makes 6 Servings –

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When you’re hankering to put some Lowcountry South in your mouth, nothing does it better than this classic.

Ingredients

1 15-ounce package refrigerated (2) pie crusts
2 pounds plum tomatoes, thinly sliced
¼ cup chopped fresh herbs (basil, thyme, oregano or favorite combination)
1 bunch spring onions, thinly sliced including some green tops
6 ounces Cabot Sharp Cheddar, grated (about 1½ cups)
⅓ cup reduced fat mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
Coarsely ground black pepper to taste

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Directions

PREHEAT oven to 450°F.

FOLLOW package directions to prepare crusts. Line bottom crust with foil and fill with pie weights, raw rice or dried beans. Bake in preheated oven 8 minutes. Remove and set aside to cool slightly. Reduce temperature to 350°F.

LAYER tomatoes, herbs, onions and cheese evenly in pie shell. Mix mayonnaise, lemon juice, salt and pepper and spread over evenly.

PLACE second crust over top, crimp edges to seal and use a sharp paring knife to cut 4 steam vents on top.

BAKE until top crust is golden and filling is bubbly, 45 to 50 minutes. Let stand 10 to 15 minutes to set before slicing.

This recipe was inspired by Cabot’s participation in Weekend with Paula Deen in Nashville, TN August 18-20, 2006.

Sharp Yellow Cheddar Cheese

Sharp Cheddar Cheese

Calories: 347

% Daily Value

Total Fat: 24g

37%

Saturated Fat: 9g

45%

Cholesterol: 30mg

10%

Sodium: 595mg

25%

Carbohydrates: 23g

Dietary Fiber: 3g

12%

Protein: 10g

Calcium: 220mg

22%

5 out of 5 stars (based on 4 reviews)

No Title

July 21, 2021

The tomato pie is wonderful. Of course I’ve never met a tomato I didn’t like. I think it is a great summer recipe. I use the tomatoes of summer even though the recipe calls for Roma. I slice them and drain on paper towels before putting them in the prepared crust.

Bobbye maggio

Rachael

May 15, 2016

I make this pie every year when we get fresh tomatoes in. It’s kind of funny because I hate tomatoes but love this pie. My husband loves tomatoes and loves this pie. I think it”s an all around winner. I like how fresh it is. Try it, you will love it too!

Rachael