People seem to be preparing for the holidays this year by gift shopping and decorating earlier than ever. If the number of decorated homes on our street is any indication, it seems our community is craving and needing this holiday season. Maybe the early prep is reflection of our collective mental state and our desire to feel comforted, cozy, and… happy. Maybe commercialism has taken over. Regardless – the holidays are clearly here (in fact, they’ve been here for weeks.)
We’re finding with all the advanced planning we’ve done that, dare we say it -- we have extra time. This rare feeling is allowing us space to enjoy a slower pace, but also we want to carry out traditions with excellence. As the kids grow older, it feels like time is running out. And since all too often we are rushed and just checking things off the list, these holidays feel like an opportunity (or maybe a necessity) to get things authentically right. Not for the Facebook or Instagram post, but for the core memories we’re making.
With the extra time and intent on doing things right, we’re planning holiday meals with more intention. (Also, not ordering pies and cakes…. This year, we’re making them!) We are digging up family recipes that in years past felt too daunting to tackle. We’re dreaming up what the Christmas table will look like with refreshed creativity. Maybe the early birds have had it right all along.
Below you’ll find our grandmother’s recipes for tomato pie, plus a few ideas for serving pieces and an inspired Christmas table-scape. At More Than Paper, we hope you experience being in the moment and thoroughly enjoy this season.
Tomato Pie Recipe
Yields: 8 servings Total time: about 1 hour 15 minutes (plus optional cooling)
Ingredients
For the crust (if making from scratch)
· 1 1/4 cups all-purpose flour
· 1/2 cup (1 stick) unsalted butter, cold and cubed
· 1/4 cup ice-cold water
· 1/2 teaspoon salt
· Optional: 1 tablespoon (or 1 teaspoon) sugar if you like a slight sweetness
No shame short cut: use a prepared 9-inch pie crust.
For the filling
· 4–5 medium tomatoes (about 2 pounds), sliced into 1/4-inch thick rounds
· 1 teaspoon salt (to draw moisture)
· 1/2 teaspoon black pepper
· 1 cup shredded sharp cheddar cheese (optional); you can use a mix of cheddar and Monterey Jack
· 1/2 cup mayonnaise or light sour cream (for a creamy layer; you can use Greek yogurt for a lighter version)
· 2 tablespoons chopped fresh basil (or 1 tablespoon dried, but fresh is best)
· 1 tablespoon chopped fresh chives or green onions (optional)
· 1/4 cup grated Parmesan or Gruyère (optional, for topping)
· 1/2 teaspoon dried oregano or thyme
· 1/4 teaspoon garlic powder (optional)
· 2–3 tablespoons breadcrumbs (optional, for a crunchier bottom layer)
Instructions
1. Prep the tomatoes: Slice tomatoes into 1/4-inch rounds. Lay slices on a layer of paper towels to drain for 10–15 minutes. Sprinkle lightly with salt and let rest to draw moisture, then blot dry.
2. Prep the crust (if making from scratch):
3. In a bowl, blend flour and salt. Cut in cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Drizzle in ice-cold water a tablespoon at a time, mixing until a shaggy dough forms.
5. Gather into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6. Roll out on a lightly floured surface to fit a 9-inch pie plate. Transfer, trim, and crimp edges. Chill for 15 minutes.
7. Bake crust blind: line with parchment, fill with pie weights or dried beans, bake at 375°F (190°C) for about 15 minutes. Remove weights and parchment, bake another 5–7 minutes until just starting to set. Let cool slightly.
Prepare the filling: In a bowl, mix mayonnaise (or sour cream) with basil, chives, garlic powder (if using), oregano, and pepper. Stir in half of the grated Parmesan if using. If you’re using a cheese layer, combine cheddar with a little Parmesan in another small bowl.
Assemble:
· Spread a thin layer of the creamy mixture on the bottom of the baked crust.
· Layer tomato slices in concentric circles or overlapping layers, slightly overlapping as needed. Sprinkle a little salt and pepper between layers to taste.
· Dollop some of the remaining creamy mixture over the tomatoes and gently spread to cover (you don’t need to cover completely; it’s okay if some tomato peeks through).
· If you want a cheese layer, sprinkle the cheddar mixture over the tomatoes.
· Sprinkle breadcrumbs on top for crunch (optional), then finish with a light dusting of Parmesan or Gruyère.
· Top with a few small dollops of the remaining creamy mixture if desired.
Bake:
· Bake at 375°F (190°C) for 25–35 minutes, until the top is golden and bubbly and the crust edges are nicely browned. If the top browns too quickly, tent with foil.
Rest and serve:
· Let the pie rest for 10–15 minutes before slicing. This helps the filling set.
· Slice pieces and place on a serving tray, if you are doing buffet style
· Garnish with extra fresh basil, if you like, and serve warm.
Serving Pieces We Love
We love this newer design of a personalized Christmas platter by Kelly Hughes Designs. These platters are made from Thermosaf® resin and are shatterproof, microwave safe, dishwasher safe, oven safe for warming up to 300°. They are also BPA free, melamine free, and 100% Made in the USA. You choose the typestyle and ink color for your personalized text!
You can also serve up your tomato pie or whatever you are cooking up in the kitchen with this personalized glass cutting board. The tempered glass not only looks great but it is heat resistant, so it may be used as a counter saver, preparing and serving food!
Note that it also comes in a paddle shape! At $26.00, we think it’s priced exceptionally well, too.
For the Table
Our style is classic and cozy and filled with warm, white lighting. We also love a good Christmas (Tarleton) plaid! This décor find on Pinterest/Etsy (Photo credit found here: ) is part of our inspiration for decorating this season.
These plates by Boatman Geller found at More Than Paper would certainly work with the décor and theme (though probably used for breakfast!)
Once again, we hope that this season you truly ENJOY! Happy cooking and spending time with your family.
