Brenda Gantt Tomato Pie Recipe

introduction

Brenda Gantt’s Tomato Pie is a delightful dish that brings the taste of summer right into your kitchen. This pie is packed with fresh tomatoes, creamy cheese, and a flaky crust, making it a perfect choice for any meal. It’s not only simple to make but also sure to impress your family and friends.

why make this recipe

Making Brenda Gantt’s Tomato Pie is a wonderful way to use ripe tomatoes, especially if you have a garden or find some fresh ones at the market. This recipe combines comforting flavors and is perfect for a casual lunch or dinner. Plus, it’s easy to put together, ensuring you spend more time enjoying the meal and less time in the kitchen.

how to make Brenda Gantt Tomato Pie

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup cold butter (cubed)
• 1/4 cup ice water
• 1/2 tsp salt
• 5-6 large ripe tomatoes (sliced 1/4-inch thick)
• 1 tsp salt (for tomatoes)
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/3 cup chopped green onions
• 2 tbsp fresh basil (chopped)
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne (optional)

Directions:

1. Make the Crust: In a bowl, mix the flour and salt. Add the cubed butter and blend until the mixture looks like crumbs. Slowly add ice water until the dough comes together. Wrap it in plastic and chill for about 30 minutes.

2. Prep the Tomatoes: Slice the tomatoes and sprinkle with 1 tsp of salt. Let them sit for about 15 minutes to draw out excess moisture.

3. Roll and Blind Bake Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a pie dish. Bake for 15 minutes, then set aside to cool.

4. Mix the Cheesy Filling: In a bowl, combine cheddar cheese, mayonnaise, green onions, basil, garlic powder, black pepper, and cayenne if you’re using it. Mix well.

5. Assemble the Pie: Layer the sliced tomatoes inside the baked crust. Spread the cheesy mixture evenly on top of the tomatoes.

6. Bake to Perfection: Bake the assembled pie in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.

how to serve Brenda Gantt Tomato Pie

Let the Tomato Pie cool for a few minutes before slicing it into wedges. It can be served warm or at room temperature, making it a versatile dish. Pair it with a fresh salad or enjoy it as a side with your favorite protein.

how to store Brenda Gantt Tomato Pie

To store leftover Tomato Pie, let it cool completely. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It should last for about 3-4 days. Reheat in the oven for the best texture.

tips to make Brenda Gantt Tomato Pie

• Use fresh, ripe tomatoes for the best flavor.
• If you prefer a crisper crust, consider pre-baking it a little longer.
• Feel free to add other herbs or spices like oregano or thyme to the cheesy filling for extra flavor.

variation

You can customize the pie by adding cooked vegetables or even cooked chicken to the filling. If you want a lighter option, you could substitute the mayonnaise with Greek yogurt.

FAQs

1. Can I use canned tomatoes instead of fresh ones?
Using canned tomatoes is possible, but fresh tomatoes will give a better flavor and texture. If you do use canned, drain them well to avoid a soggy pie.

2. How can I make the crust easier to handle?
If you find the crust too crumbly, add a bit more ice water, a tablespoon at a time, until it holds together without being sticky.

3. Can I freeze Brenda Gantt Tomato Pie?
Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw it in the fridge before baking as directed.

Brenda Gantt’s Tomato Pie

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• Author: jena
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful pie packed with fresh tomatoes, creamy cheese, and a flaky crust, perfect for any meal.

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Ingredients

Scale 1x2x3x

• 1 1/4 cups all-purpose flour
• 1/2 cup cold butter (cubed)
• 1/4 cup ice water
• 1/2 tsp salt
• 5–6 large ripe tomatoes (sliced 1/4-inch thick)
• 1 tsp salt (for tomatoes)
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/3 cup chopped green onions
• 2 tbsp fresh basil (chopped)
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne (optional)

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Instructions

1. Make the Crust: In a bowl, mix the flour and salt. Add the cubed butter and blend until the mixture looks like crumbs. Slowly add ice water until the dough comes together. Wrap it in plastic and chill for about 30 minutes.
2. Prep the Tomatoes: Slice the tomatoes and sprinkle with 1 tsp of salt. Let them sit for about 15 minutes to draw out excess moisture.
3. Roll and Blind Bake Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a pie dish. Bake for 15 minutes, then set aside to cool.
4. Mix the Cheesy Filling: In a bowl, combine cheddar cheese, mayonnaise, green onions, basil, garlic powder, black pepper, and cayenne if you’re using it. Mix well.
5. Assemble the Pie: Layer the sliced tomatoes inside the baked crust. Spread the cheesy mixture evenly on top of the tomatoes.
6. Bake to Perfection: Bake the assembled pie in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.

Notes

Use fresh, ripe tomatoes for the best flavor. If you prefer a crisper crust, consider pre-baking it a little longer.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 30mg

Keywords: tomato pie, Brenda Gantt, summer recipes, vegetarian pie, easy pie recipe