Recipes

Pimento Cheese Tomato Pie Galette

By: The Local Palate

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This unique, delicious tomato pie galette with pimento cheese from Dale Gray’s cookbook South of Somewhere (Simon & Schuster, 2023) is inspired by nostalgia. The person behind this recipe, Miss Dixie, left behind handwritten, homemade recipes, including a tomato pie, when she sold her colorful, Mississippi home to Gray and her husband. While most traditional tomato pies incorporate both mayonnaise and cheese into the filling, this recipe streamlines the process by opting for pimento cheese instead, which delivers the same rich cheesiness without overpowering the fresh tomatoes. Gray makes her own pimento cheese for this, but feel free to use a store-bought version (Gray recommends Palmetto brand pimento cheese).

recipe

yields

Serves 2 to 4

For the crust

1¾ cups flour, plus more for dusting
8 tablespoons cold salted butter, cubed
1 teaspoon Italian seasoning
2 tablespoons ice water, plus more if needed
1 tablespoon white wine vinegar
1 large egg, lightly beaten
2 tablespoons grated parmesan cheese (optional)

For the filling

2 large ripe heirloom or beefsteak tomatoes, sliced (½-inch-thick)
½ teaspoon salt
1 cup pimento cheese (store-bought is fine)
1 large shallot, thinly sliced
1 cup cherry tomatoes, halved (quartered, if large)
¼ cup torn fresh basil leaves (optional)
Salt and pepper to taste

steps

Make the crust:

In a food processor, combine flour, butter, and Italian seasoning. Pulse until coarse, sandy crumbs form, about 15 seconds.
Add ice water and vinegar. Pulse until dough comes together, about 30 seconds.
Pinch dough between fingers to test if ready. If dough holds together, it is ready. If dough is still crumbly, add extra ice water, 1 teaspoon at a time, pulsing after each addition until it comes together.
Transfer dough to lightly floured work surface. Gently form dough into 4-inch disk.
Wrap in plastic wrap. Refrigerate at least 1 hour, up to 2 days.

Prepare the filling:

On paper towel-lined sheet pan, arrange sliced tomatoes in a single layer. Sprinkle with salt.
Cover sheet pan with another layer of paper towels.
Let sit for 30 minutes. Pat excess moisture dry.

Prepare and bake the pie:

Preheat oven to 400 degrees.
Between two sheets of parchment paper, place dough. Roll dough into 12-inch round. Peel off top parchment.
Into large sheet pan, transfer pastry, keeping bottom parchment attached.
Spread pimento cheese onto dough, leaving a 1½-inch border around edges. Arrange sliced tomatoes and shallot on top (overlap is okay).
Fold border over filling. Pleat where needed. Leave center of galette exposed. Brush pastry with beaten egg. Sprinkle with parmesan.
Bake until pastry is golden brown and filling is bubbling, about 35-40 minutes.
Let cool for 10 minutes.
Scatter cherry tomatoes and basil over filling. Season with salt and pepper.

Date Published: 08.30.23