Southern tomato pie with biscuit crust
Juicy summer tomatoes and fresh basil under a golden, bubbly layer of cheddar and mozzarella in an easy press-in biscuit crust.
- 80 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $1.63 a serving
- 510 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 4 tomatoes, large
- 1 can refrigerated biscuit dough
- 1 tsp butter, for the pie plate
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- ½ cup mayonnaise
- 3 green onions, thinly sliced
- ½ cup fresh basil, leaves torn
From your pantry
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp black pepper
Each serving has about 510 calories, 14 g protein, 38 g carbs and 34 g fat, and costs about $1.63 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No tomatoes? Roma tomatoes work.
- No butter? Ghee works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No shredded mozzarella? Provolone slices work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the tomatoes ¼ inch thick, lay them on paper towels in one layer and sprinkle with the salt. Let them 20 minutes, then .
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Timer: 20 min
Dolly’s tip: This is the secret to a pie that slices cleanly instead of turning into tomato soup.the oven to 375°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Butter a 9-inch pie plate.
Press the biscuits into the bottom and up the sides, overlapping them and pinching the seams together.
the crust until puffed and pale , 8 to 10 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 9 min
Meanwhile, stir the cheddar, mozzarella, mayonnaise, green onions, garlic powder and pepper together.
Layer the tomatoes and basil in the crust. Spread the cheese mixture over the top all the way to the edges.
until and bubbling, 25 to 30 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min
Let it 15 minutes before cutting into wedges.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 15 min
Dolly’s tip: Cut it hot and it runs. A short rest lets the filling set.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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