While the exact origins are unknown, tomato pies have been a southern staple for decades. At the end of the summer season, our ancestors likely faced the similar conundrum of what to do with all of the ripe tomatoes that lay before them.
Using our famous pimento cheese as a base with a flaky crust, we top the pie with the best heirloom tomatoes we can find, herbs, and of course some crunchy salt and tellicherry pepper.
Ingredients:
500g Food with Roots Pimento Cheese
100g cream cheese
150g eggs (around 3 medium eggs)
80g flour
Tomatoes to slice
Salt and black pepper to taste
Olive oil to drizzle
Preheat oven to 350F. Mix pimento, cream cheese, eggs, and flour, and once combined, place on the base of the raw pie shell, spreading evenly. Slice heirloom tomatoes, and place them on top of the pie so the edges overlap and the entire pie top is covered. Sprinkle black pepper and crunchy salt on top, then drizzle with olive oil. Add basil or thyme if you'd like!
Bake for 30 minutes or until set. The crust of the pie should be golden brown, and the filling should be set with the same minimal wobble as a pecan or sweet potato pie. Let the pie cool for about 30 min. If there is a lot of liquid on top from the tomatoes, you can blot with paper towels. Enjoy!
