Here it is, your go-to summer dish. Juicy tomatoes meet Cabot cheese in this perfect picnic or backyard recipe. Serve it hot or room temperature; either way this pie is packed with summer flavors in a flaky, buttery crust that is sure to please even the pickiest of eaters.
Servings: 8 to 10
Prep Time: 25 minutes
Cook Time: 60 minutes
For the crust
- 1 1/2 cups (180 grams) all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons (110 grams) unsalted butter, cold, cut into ¼ inch cubes
- 1/4 cup to 1/3 cup ice water
- 1 teaspoon apple cider vinegar
For the filling
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme
- 2 pints cherry tomatoes or 3 large beefsteak tomatoes
- 4 large eggs
- 1/2 cup whole milk
- 1 heaping cup grated Cabot mozzarella cheese (or your favorite Cabot cheese)
- 1/4 cup coarsely chopped fresh basil leaves
- kosher salt, to taste
- freshly ground black pepper, to taste
- To make the crust In a large mixing bowl whisk together the flour, sugar and salt until evenly combined. Add the cold butter cubes and quickly toss to coat in the flour. Cut the butter into the flour by flattening and rubbing it between your thumb and the tips of your first two fingers until all the butter is in small, cornflake-like pieces. Work as fast as you can, the colder the butter stays, the flakier your pie dough will be.
- Mix the apple cider vinegar into the ice water. Using your hand (or a fork) begin adding water, starting with about 2 tablespoons, into the dough by gently tossing and stirring the mixture, taking care not to knead or squeeze the dough too much. Continue adding water a tablespoon at a time until it barely comes together in a slightly shaggy mess (it’s ok if it still looks a bit dry).
- Transfer the dough to a clean work surface and flatten it down with the palm of your hand. Fold the dough in half over itself from top to bottom, then again from side to side, making four layers of dough. Flatten with your palm again and repeat the folding. The dough should just come together and still have small visible cracks. Shape the dough into a disk that is about 1 inch tall, wrap it in plastic wrap and place in the refrigerator for about 30 minutes to rest and allow the butter to firm up.
- Preheat your oven to 400°F and place a rack in the middle of your oven.
- Lightly dust your work surface with flour and gently roll your chilled dough into a circle about three inches larger than the edge of your pie pan. Transfer the rolled dough to a 9-inch metal pie pan and roll the edges backward (away from the inside of the pan) to create your crust. Crimp or pinch the crust as desired for any design you want. Using a fork, create holes all over the crust, and place the pan in the freezer for 15 minutes to chill the dough again.
- Remove the crust from the freezer and fully line the bottom and sides with foil or parchment and fill with pie weights (you can use dry rice or beans if you don’t have weights). Bake the crust for 12 minutes or until it looks set and dry on the bottom under the weights, then remove the weights and lining. Reduce the oven to 375°F and bake for a further 5 to 10 minutes until nicely golden.
- To make the filling Heat a large sauté pan over medium-high heat with the olive oil. Once the oil is hot and shimmering add the onion and sauté for 5 to 6 minutes or until the onions are translucent and soft. Stir in the garlic and half of the thyme and cook for another 4 minutes, until very aromatic. Remove from the heat and season with salt and pepper to taste.
- Slice half of the tomatoes lengthwise. In a medium bowl whisk together the eggs and milk with a generous pinch of salt and pepper. In a small bowl toss together the remaining fresh thyme, shredded cheese and basil.
- Put the pie pan on a sheet tray then build the pie: spread the onions evenly over the bottom of the crust, sprinkle half of the cheese mixture over it then arrange the tomatoes, both cut and whole (or all sliced if using beefsteaks) on top. Carefully pour in the egg mixture followed by the remaining cheese. Bake for 35 to 40 minutes or until the eggs are set. Serve hot or at room temperature.