The Best Tomato Pie!

This is

one of my new favourite summer fresh recipes! Its bright and fragrant, but hardy enough to be the main dish or decadent side! I was inspired by the cutest crinkly tomatoes to remake this southern classic!

A traditional tomato pie usually consists of several cheeses, pimientos and buttery pie shell. But lets make it better.... Tomatoes are a southern staple. A summer convention starter, and a must at every meal, along with fresh onions and cornbread. So this recipe had to be able to stand up to high expectations...

After several variations and taste tests we have a winner. So let's get cooking!

Ingredients For Crust.

2cups self rising flour

1/2 cup salted butter

1cup cheddar cheese

1/2 cup parmesan cheese

1tsp garlic powder

1cup buttermilk

In a large bowl combine flour, garlic and chilled butter. Use a pastry cutter and cut butter into flour. Once combined into a loose crumble pour in buttermilk, cheese stir until combined. This recipe makes enough for two 9inch crusts. I baked my pie in a 12inch stone dish. On a lightly floured surface roll out dough out to fit your pan.

Preheat your oven to 350. Place crust in pan and bake for 10-15 minutes. Let's start on the filling!

Ingredients For Filling

1cup Mayonnaise

1cup cheddar cheese

1cup parmesan

4 sliced bacon

1 large onion

In your partially baked crust layer tomatoes, onions, and chopped back, generously spread cheese mixture on top. Repeat once more and sprinkle top with extra shredded cheese. Bake at 350 for 45 minutes until crust browns. Remove and let rest for 15 minutes before enjoying!