Southern Style Tomato Pie Recipe by Chef Jeremy Bevins, a Culinary Instructor from the Art Institute of Charlotte
4 ½ cups Heirloom Tomatoes, ½ inch dice
1 cup Caramelized Onions
1 oz Garlic Confit
½ cup Mayo
½ cup Sharp Cheese, Shredded
½ cup Basil, Chopped
½ Tbsp Salt
1 tsp Black Pepper, Ground
6 oz Flour, All Purpose
3 oz Butter, Cold and Diced
2 oz Ice Water
½ oz Salt
1 oz Fresh Herbs, Minced
Preheat oven to 375 degrees F.
To make the pie crust, cut the butter into the flour using a pastry cutter. Once the butter and flour mixture resemble cornmeal, add salt, water, and herbs. Combine until a ball is formed. Wrap and place in the cooler for 3o minutes.
Roll our chilled dough on a floured surface large enough to fill an 8 inch pie pan. Transfer to pie pan, dock the bottom and edged with a fork, and blind bake until golden brown (15-18 minutes). Set aside to cool.
Combine all the filling ingredients into a bowl, mix to combine, and fill the blind baked pie shell heaping full.
Place on a sheet tray and put in the oven and bake for 20-24 minutes or until gold brown on top.
Let the pie rest at room temperature for 40 minutes before slicing.