Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • 8 Tbsp (113 g) very cold Unsalted Butter, cut into small cubes
  • ½ tsp (2.5 g) Salt (for dough)
  • 3–5 Tbsp (45–75 ml) Ice Water
  • 4-5 large (approx. 900 g) Ripe Tomatoes (Beefsteak or Roma)
  • 1 tsp (5 g) Coarse Sea Salt (for draining)
  • ½ tsp Black Pepper (for seasoning tomatoes)
  • 4 oz (115 g) Full-Fat Cream Cheese, softened
  • 1 cup (115 g) Mature Cheddar Cheese, grated
  • ½ cup (120 ml) Mayonnaise (full-fat)
  • ¼ cup (10 g) Fresh Basil, chopped
  • 2 Tbsp (5 g) Fresh Chives, snipped
  • ½ tsp (2 g) Garlic Powder
  • ½ tsp (2.5 ml) Worcestershire Sauce
  • Salt and White Pepper (to taste for filling)

Instructions:

  1. Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse sand, with retaining some pea-sized chunks.
  2. Gradually stream in the ice water (start with 3 Tbsp), mixing lightly until the dough just comes together. Do not overwork.
  3. Form the dough into a disc, wrap tightly in cling film, and refrigerate for at least 30 minutes. (This is the required chilling time; note that the total prep time includes the subsequent tomato draining time.)
  4. Roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate, shaping gently. Trim the edges and crimp.
  5. Preheat oven to 375°F (190°C). Line the pastry with baking parchment, fill with pie weights, and blind bake for 15 minutes. Remove weights and parchment, then bake for another 5–7 minutes until lightly golden. Cool slightly.
  6. Slice the tomatoes about ¼ inch (6mm) thick. Lay them on paper towels and sprinkle generously with coarse sea salt.
  7. Allow the tomatoes to rest for 30 minutes to draw out excess moisture. Firmly blot them completely dry using fresh paper towels. This step is crucial for the crust.
  8. In a large bowl, combine the softened cream cheese, grated cheddar, mayonnaise, basil, chives, garlic powder, Worcestershire sauce, salt, and pepper. Mix until smooth.
  9. Place half of the thoroughly dried tomato slices into the bottom of the warm, blind-baked pie shell. Season lightly with pepper.
  10. Gently spoon the cream cheese filling over the first layer of tomatoes and spread it evenly to the edges.
  11. Arrange the remaining dried tomato slices attractively over the cheese mixture.
  12. Bake at 375°F (190°C) for 30–35 minutes, or until the filling is bubbly and set, and the crust is golden brown.
  13. Remove the pie from the oven and allow it to cool completely on a wire rack for at least 1 hour before slicing. This mandatory cooling allows the rich filling to set properly.