Skillet Tomato Pie

Skillet Tomato Pie

Cradled in a buttery cornmeal crust, this Southern tomato pie sings with summer flavor.

Skillet Tomato Pie
Yield: approximately 8 servings
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  1. 1 2/3 cups all-purpose flour
  2. 1/3 cup plus 1 tablespoon plain cornmeal, divided
  3. 3 1/2 teaspoons kosher salt, divided
  4. 3/4 cup cold unsalted butter, cubed
  5. 6 to 8 tablespoons whole buttermilk, chilled
  6. 8 medium heirloom tomatoes, thinly sliced
  7. 1/2 cup halved small heirloom tomatoes
  8. 3/4 cup mayonnaise
  9. 1/2 cup grated Parmesan cheese
  10. 1 tablespoon chopped fresh thyme
  11. 1 tablespoon chopped fresh parsley
  12. 1 tablespoon chopped fresh oregano
  13. 1⁄4 teaspoon ground black pepper
  14. 2 teaspoons red wine vinegar
  15. Garnish: chopped fresh parsley, basil
  1. In the work bowl of a food processor, pulse together flour,1⁄3 cup cornmeal, and 1 1⁄2 teaspoons salt. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add buttermilk, pulsing until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly with plastic wrap, and refrigerate until firm, at least 30 minutes.
  2. Line a baking sheet with several layers of paper towels. Place tomato on prepared pan; sprinkle with remaining 2 teaspoons salt. Let stand 30 minutes. Pat dry with a paper towel.
  3. Preheat oven to 425°. Sprinkle remaining 1 tablespoon cornmeal in bottom of a 10-inch cast-iron skillet. Set aside.
  4. On a lightly floured surface, roll dough into a 13-inch circle. Fit dough into prepared skillet, allowing edges to extend over sides of pan.
  5. In a small bowl, stir together mayonnaise, cheese, thyme, parsley, oregano, and pepper. Spread over bottom of dough. Layer medium tomato slices over filling; top with halved small tomatoes. Drizzle with vinegar. Fold edges of dough over tomatoes (dough will not completely cover tomatoes).
  6. Bake until crust is golden brown, approximately 30 minutes. Let cool on a wire rack 30 minutes before serving. Garnish with parsley and basil, if desired.
Taste of the South


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