Southern Tomato Slap Pie

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby cheese

Colby cheese provides similar flavor at a lower cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives offer a similar flavor profile.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Store-bought crust saves time and effort.

Start by making the crust for the tomato slab pie using a sheet pan.

In a food processor, combine 2.5 cups plain flour and 1 cup whole wheat flour.

Add 1/2 teaspoon black pepper, 1.5 teaspoons salt, and 2 cloves of roughly chopped garlic.

Add 1/2 cup of fresh sage, roughly chopped, and 1 tablespoon of sugar.

Pulse the mixture until combined.

Add 2.5 sticks of cold butter and 1/2 cup of cold ice water, pulsing until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Roll out the dough to fit the size of the sheet pan, using flour to prevent sticking.

For the filling, beat 1/4 cup cream cheese until softened.

Add 1 cup mayonnaise, 1 cup full fat buttermilk, and 2 beaten eggs to the cream cheese and mix well.

Add 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the mixture.

Incorporate 1/2 cup white cheddar cheese and 1/2 cup sharp cheddar cheese into the filling mixture.

Preheat the oven to 400°F.

Pour the filling into the prepared crust and spread it evenly.

Cut cherry tomatoes in half and scatter them over the filling, avoiding excess juice.

Sprinkle about 1 tablespoon of dried basil over the top.

Bake for 15 to 20 minutes, checking for doneness when it is brown and set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens