This tomato pie is a showstopper! A flaky thyme crust, cheesy filling, and ripe juicy tomatoes make this a savory pie you’ll want to make again and again.Hold onto your hats: here’s your new best way to use fresh tomatoes. Tomato pie! This one so flavor-packed, it might be the best on the internet. A bold claim, but hear us out. There’s the flaky pastry crust, buttery and scented with thyme. There’s a gooey, cheesy filling: intensely savory from a little mayo and Dijon mustard, mixed with two cheeses. And the best part? Two layers of juicy, beautiful ripe summer tomatoes. It even takes less time than many other tomato pies. Heck, we think it’s pretty darn perfect. (You may want to jump right to the recipe.)Before you startBefore you start, make sure that you have enough time for this recipe. Because it looks so good, you probably want to dig in your fork immediately. It takes between 1 to 1 1/2 hours to prepare this recipe, then you’ll need to allow 20 minutes for the pie to cool. Here are some caveats to that:It’s great after sitting a few hours, and leftovers save well. So you can make it in the morning, and eat it for dinner. Or make it the night before, and refrigerate until serving.Shortcut 1: Make the crust in advance. You can make the crust beforehand to save time! (See below.)Shortcut 2: Use purchased pastry crust! Or, use store bought pastry crust: it’s not quite as good but will do the trick! (See below.)Got ripe summer tomatoes? OK, you can proceed. You absolutely MUST have the very best ripe summer tomatoes! The key to this pie is gorgeous, fruity, summer-scented red tomatoes.The tricks to the best tomato pieAfter lots of research, we’ve honed the best tomato pie on the internet (we hope!). The great thing is: not only does it taste good, it’s faster than many other comparable recipes. Here’s what to know about our method:Broiling the tomatoes first avoids a soggy pie. The biggest technical issue with a tomato pie? Tomatoes are 95% water. This means that there’s a risk it might be too watery. Broil the tomatoes and they’re still juicy but not soggy.Blind baking the pie shell makes a perfect crust. This is another key to getting just the right bake on the crust. You’ll bake it for about 12 minutes without the filling. See the section below.Layering the thick filling with tomatoes makes insane flavor. The filling is gooey and custardy, not eggy a quiche. You’ll layer that thick, flavor-packed filling with the tomatoes to get the very best pop of big flavor.Now that you have the basics: let’s talk about a few of the techniques to this tomato pie!What is blind baking and why is it necessary?Blind baking is baking a pie crust without the filling. Why do this? It makes sure that crust is perfectly firm before you add the filling. This avoids the soggy bottom problem, and it makes a pastry that’s firm and flaky. Here are a few things to know about this blind bake:Prick holes with a fork all over the crust. This helps it to puff up less while in the oven.You don’t need to bake with weights for this pie. Some people swear by using weights to weigh down the pie crust so it doe
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