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Heirloom Tomato and Cheese Pie

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Serves 4 to 6

  • To learn more, read:
    Biscuits & Beyond
  • by from Fine Cooking
    Issue 124

This to-die-for rustic tart (or galette) is ideal for brunch, lunch, or a light supper with a green salad. The secret to keeping the crust from getting soggy despite all of the juicy, ripe tomatoes is to sprinkle a bit of semolina flour under them, where it will absorb the juice.

  • 1/4 cup semolina flour
  • 1 recipe Buttermilk Biscuit Dough
  • All-purpose flour, for rolling
  • 3 to 4 medium ripe tomatoes (1-1/2 lb. total), preferably heirloom, cored and sliced crosswise 1/4 inch thick
  • Kosher salt
  • 2 oz. coarsely grated Gruyère (about 2/3 cup using the large holes of a box grater)
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped mixed fresh herbs, such as parsley, basil, and chives
  • 1 tsp. finely chopped fresh oregano or marjoram
  • Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

Sprinkle a 12x17-inch sheet of parchment with 2 Tbs. of the semolina flour. On the semolina, pat the biscuit dough into a 5-inch round. Using a floured rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking, if necessary.

Transfer the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining 2 Tbs. semolina flour over the dough, leaving a 1-1/2-inch border.

Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.

Combine the cheese, mayonnaise, herbs, and 1/8 tsp. pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.

Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.

nutrition information (per serving):
Calories (kcal): 430, Fat (kcal): 25, Fat Calories (g): 220, Saturated Fat (g): 11, Protein (g): 10, Monounsaturated Fat (g): 6, Carbohydrates (mg): 42, Polyunsaturated Fat (mg): 6, Sodium (g): 860, Cholesterol (g): 45, Fiber (g): 3,

Photo: Scott Phillips

Very nice. Seasonings were just right with the tomatoes and cheese. Found a few tablespoons of cornmeal also worked well absorbing the tomato juices if you didn't have semolina flour.

I let the tomatoes drain....definitely use the pastry recommended. I have had the best success with this biscuit dough with several recipes. It comes together really soft, but add as little flour and work the dough as little as possible. Really good....but with fresh tomatoes.

This was the better of the two recipes I made with the Buttermilk Biscuit dough, but still not great, mostly because of the dough being not flaky or tender. Otherwise the flavors were OK, not sure if I'd use mayo next time when I make it with different dough. Liked the gruyere with the tomatoes.

Great recipe - made it twice while I was on vacation and for guests. My husband thought it was a bit bready so I just rolled the dough flat the second time and didn't fold it over the edges. He loved it! Meant I could add more tomatoes, too!

This was extremely easy and quick. My husband devoured a quarter of the pie and proclaimed it one of the best tarts ever. I usually make classic savory tarts with pate brisee and this is easily comparable. I let the dough chill overnight and chilled it after rolling and before adding the tomatoes. The latter I cored (as stated in recipe)and allowed to drain well before adding to the crust. No problems with sogginess and the crust was very flaky. I see this as a go-to recipe. Looking forward to trying the pin-wheels and cobbler.

Absolutely delicious. I made it with my homegrown tomatoes and herbs. Will definitely make it again before the end of the season. We paired it with locally grown corn. Yum!

So delicious, especially good way to enjoy seasonal tomatoes and herbs!!!

This was yummy! We made it both with gluten free flour and then one with regular flour.

There were many things I liked about this pie, but mine was soggy in the middle. The crust was well-browned. Any ideas about avoiding this?

The tart was delicious and fairly easy to make. When I told my husband I was going to make a copy of the recipe, he told me "Don't just make a copy of the recipe, make a copy of the tart."

We loved this! My local grocery didn't have semolina, so I used whole wheat & it was delicious. Pretty & tasty!

This was a great and easy basic biscuit dough recipe. Very good balance of flavors; acidity from tomatoes, savory cheese and herb topping, was just enough. Look forward to making a batch of biscuits and also the cinnamon-raisin walnut pinwheels. My husband and I both loved it.

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