Green Tomato and Cheddar Pie

5 Jun

I love the tartness of green tomatoes but am not a big fan of deep frying, at least in my own kitchen. I received a deep fryer as a wedding gift and it is still sitting in the unopened box. I am not sure if this considered a crime of misuse in the great state of deep fried Texas. I ran across a recipe for tomato and cheddar pie in the August 2011 issue of Bon Appetit and tried it with red and green tomatoes. While the magic of the combination of the juicy tomatoes with creamy mayonnaise and cool dill exists in both versions, the green tomatoes hold their texture better (red tomatoes tend to become more “stewed” in texture) and the additional tartness is the perfect balance to the cheddar and mayonnaise in this rather rich dish. I find the flavor combination so addictive that I could probably eat half of the pie, but since it is a heavy dish, self control is key (at least an attempt at it).

Green Tomato and Cheddar Pie

Recipe yields 6 servings

1 deep dish pie crust
1/4 cup coarsely ground cornmeal
4 to 5 medium green tomatoes, sliced into 1/4-inch slices
2 cups coarsely grated sharp cheddar cheese (matured Irish cheddar works well with the green tomatoes)
1/4 cup grated Parmesan
1/2 cup mayonnaise
2 or 3 sprigs fresh dill, chopped
1 tbsp apple cider vinegar
2 tsp sugar
salt and pepper

  • Preheat oven to 425 degrees.
  • Spread 1 or 2 tbsp of cornmeal evenly to cover the bottom of the pie crust.
  • Toss both cheeses together in a medium bowl until blended.
  • Whisk together mayonnaise, dill, vinegar, sugar, the remainder cornmeal, and a pinch of salt and pepper in a small bowl.
  • Spread a layer of 1/4 of the mixed cheese on top of the cornmeal covered pie crust,  layer 1/3 of the tomato slices on top of the cheese, spread 1/3 of the mayonnaise mixture, and repeat with cheese, tomatoes, and mayonnaise for 2 more repetitions.
  • On top of the last layer of mayonnaise, spread the remaining 1/4 cup cheese mixture and bake in oven for 30 to 35 minutes or until crust is golden and cheese is starting to brown around edges of tomatoes.
  • Let pie cool for at least 30 minutes before cutting and serving.

Nutrition Facts

Per serving
as calculated by Sparkpeople Recipe Calculator

Calories 446 | Fat 34g | Cholesterol 48mg | Sodium 556mg
Carbohydrate 22g | Fiber 2g | Sugars 8g | Protein 14g

Vitamin A 24% | Vitamin B-6 8% | Vitamin B-12 7% | Vitamin C 41%
Vitamin E 12% | Calcium 35%| Folate 8% | Iron 9%

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3 Responses to “Green Tomato and Cheddar Pie”

  1. Hayley 06/05/2012 at 1:17 pm #

    Glad you posted the recipe! I’m a sucker for a good “pie” or “tart” or “quiche”. Knowing me, I’d have to throw some squash in there, just to use it up. It’s growing like crazy in the gardens and we have to keep up eating it or it’ll all go bad!

    • Donna 06/05/2012 at 2:06 pm #

      It would probably be good with squash! Watch out for the water content, you may need to add extra corn meal or flour so that it’s not too watery. We too have a summer squash over-abundance problem :)

  2. Hayley 06/06/2012 at 12:27 pm #

    If you have any squash recipes to share, I’m sure B would be glad to try something else! I keep making him eat them roasted, which is soooo good. That or sauteed with cheese or raw, cubed in a salad. That’s all we do around here.

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