Mini Sheet Pan Tomato Pie
A very Southern style tomato pie assembled and baked in a ⅛ sheet pan.
Servings 6
Cost 5
Equipment
- Mini Sheet Pan
Ingredients
Pie Crust
- 1 ⅓ cup all-purpose flour (170 grams)
- ¼ teaspoon salt plus a pinch
- ⅛ teaspoon baking powder
- 1 teaspoon sugar
- 1 stick unsalted butter, cold (114 grams)
- ½ tablespoon vinegar
- ¼ cup ice water
Filling
- 12 ounces medium to large size tomatoes, sliced
- ¼ cup chopped fresh basil, or use however much you like
- ⅓ cup chopped onion, use more or less
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella or Italian Blend cheese
- ¼ cup mayonnaise
- Salt and pepper or lemon pepper to taste
- ¼ teaspoon Zaatar (use more or less to taste) optional, but really good!
Instructions
- To make the crust, mix together the flour, salt, baking powder, and sugar. Put this mixture in the bowl of a food processor or a large mixing bowl.
- Grate the butter into the flour mixture, stopping occasionally to toss. If using the food processor, just throw in chunks of butter and pulse.
- Add the vinegar and half the water and stir (or pulse, if using a processor). Continue adding water and stirring until dough holds together when pinched. Empty onto a pastry mat and shape into a block or square. Wrap in plastic wrap and chill for an hour or until ready to use.
- Roll the dough into rectangle large enough so that you can drape it over the mini sheet pan. Trim to fit. Be sure to reinforce the top sides of the dough to prevent shrinkage (see my photo!) and chill or freeze the dough lined pan for 30 minutes prior.
- Preheat oven to 400 degrees F. Press foil down over dough lined pan and weigh down with pie weights or beans. Bake at 400 degrees for 15 minutes. Remove weights, dock with a fork and bake for another 5 minutes or until dry and just slightly brown around the edges. You will be baking again after filling, so it doesn’t need to be too brown.
- Start Making Filling While Crust Bakes and Cools
- Place the sliced tomatoes in a single layer in a colander set over a bowl. Season with salt and let tomatoes stand for about 10 to 15 minutes. Blot with a paper towel and season with some pepper.
- When ready to assemble, sprinkle onions and basil over the baked pie crust, then spread drained tomatoes over the onion mixture. Sprinkle with Zaatar, if you have some, and maybe a little more salt and pepper if you feel like it.
- Mix together both cheeses and the mayonnaise and dollop the cheese mixture over the tomatoes. Spread it a little bit, then season with a little lemon pepper. Add a few more sprigs for basil for color.
- Bake at 350 for about 30 minutes or until crust is lightly browned and cheese is melted.
