Welcome back to the Fancy Fork – your seasonal produce insight and farm-style recipes that are made to satisfy.  

Summer has officially arrived! So, you know what that means… big, juicy heirloom tomatoes are at their peak! But besides our summer beloved, you’ll also find melons, nectarines, plums, rhubarb, strawberries, figs, blueberries, and avocado in season. For our veggies, you’ll notice more onions, swiss chard, summer squash, garlic, celery, cucumbers, carrots, green beans, and a variety of radishes. 

To celebrate the first of our heirloom tomatoes, we’re going to make a Savory Southern Tomato Pie with fresh basil, freshly grated cheeses, and a very flaky pie crust. Tomatoes are a summer powerhouse that’s incredible for glowy skin and heart health. Studies have shown tomatoes may prevent certain cancers, good for diabetes, may prevent urinary tract infections, reduce high blood pressure, and even improve vision.

Savory Southern Tomato Pie

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes

Servings: 10

Ingredients:

1 unbaked pie crust, store-bought or homemade

4-5 large tomatoes, sliced

1 tsp. salt

⅓ cup fresh basil leaves, chopped

2 T fresh chives, chopped

½ cup green onions, chopped

1 garlic, minced

1 cup grated mozzarella cheese

¾ cup grated sharp cheddar cheese

¾ cup plain Greek yogurt, or mayonnaise

Salt & black pepper, to taste

Instructions:

1. Preheat oven to 375F.
2. Line a baking wire rack or plate with a few sheets of paper towels. Add the sliced tomatoes in a single layer, sprinkle with salt and let the juices be drawn out of the tomatoes for 10-15 minutes. Pat dry with extra paper towels.
3. Roll out the pie crust to line a 8-9″ pie plate. Crimp the edges and poke holes in the bottom of the pie crust using a fork. Bake for 15 minutes.
4. In a bowl, combine the grated cheeses, chopped basil, chives, green onion and garlic. Mix well. Add the Greek yogurt or mayonnaise, then stir to combine. Season with salt and black pepper to taste.
5. Layer half of the tomatoes into the baked pie crust, sprinkle half of the cheese mixture on top, then repeat with remaining tomatoes and cheese mixture.
6. (Optional) Add an additional layer of crust for a lattice top. Brush with an egg wash.
7. Place the tomato pie in the oven to bake for 30 minutes until the cheese is lightly browned on top.
8. Let the pie rest for at least 15 minutes before slicing.