Double-Crust Fresh Tomato Pie with Basil Mayo
Submitted by JohnB
Juicy summer tomatoes layered with fragrant basil and tangy mayo-lemon spread, all tucked between golden double crusts. Every slice reveals tender tomato rounds soaked in their own sweet juices, mingling with creamy spread and aromatic herbs.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
1 hrsThis double-crust fresh tomato pie transforms peak-season tomatoes into a savory showstopper. Thick slices of ripe tomatoes get layered with fresh basil leaves and a zesty mayo-lemon spread, then baked between flaky homemade crusts until golden and bubbling.
The secret is salting and draining the tomatoes first to concentrate their flavor while preventing a soggy crust.
Serve this warm or at room temperature for the full spectrum of summery flavors.
Pro Tips
- Salt tomato slices 30 minutes ahead and drain on paper towels to remove excess moisture
- Use firm, slightly underripe tomatoes to prevent the filling from getting watery
- Let the pie rest 15 minutes after baking so the layers set properly
- Brush the top crust with milk or egg wash for a beautiful golden finish
Ingredients
Directions
Sift or mix together the flour, pepper, 1 teaspoon salt and the baking powder.
Either by hand using a pastry blender or in a food processor, quickly work the butter into the flour mixture so that it has the consistency of coarse-grain sand.
If using a food processor, add the milk, pulse quickly 2 to 3 times until the dough just barely comes together, and then turn it out onto a floured surface.
If working by hand, make a small well in the center of the flour, pour the milk in, and then mix quickly with a fork until the dough comes together but is still soft and sticky.
Turn onto a floured surface.
Knead the dough for about 30 seconds and then let it rest for 10 minutes.
Cut the dough in half, roll out half to fit a 10-inch pie pan, and line the pan with it.
Cover the surface of the pie with a layer of tomatoes, sprinkle with a little salt, and add a sparse layer of basil leaves; repeat for a second, third and fourth layer.
Top with the grated cheese. Thin the mayonnaise with the juice of half a lemon and spread it over the surface.
Quickly roll out the reserved dough, fit it over the pie, and seal the edges by pinching them together.
Cut several slits in the dough to allow steam escape and brush the surface with the heavy cream.
Bake in a 350℉ (180℃). oven until the pie is hot all the way through and the crust is golden, about 25 to 30 minutes.
Let rest for 15 minutes before serving.
Cut it in wedges and garnish each slice with a sprig of basil.
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