Chuck Hughes’ Tomato Pie with Herb Salad
This savoury pie recipe from Canadian celebrity chef Chuck Hughes combines fresh tomatoes, basil and sweet onions in a delicate phyllo crust with zesty Cheddar topping. It’s so flavourful and presents so well, but it’s super easy to put together!
Chuck Hughes' Tomato Pie with Herb Salad
Chuck Hughes' Tomato Pie with Herb Salad
| Prep Time | Cook Time |
| 20minutes | 25minutes |
| Prep Time |
| 20minutes |
| Cook Time |
| 25minutes |
Ingredients
- Crust
- 6 sheets phyllo pastry
- 1 cup cold butter cut up and melted
- Filling
- 6 large field tomatoes divided
- 2 tsp kosher salt divided
- 1-1/2 cups White Canadian Cheddar Cheese freshly shredded
- 1/2 cup Gruyere cheese freshly shredded
- 1/2 cup mayonnaise
- 2 large eggs lightly beaten
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/2 red onion sliced paper-thin
- 1 tbsp instant tapioca
- basil leaves
- Salad
- 2 tbsp fresh dill sprigs
- 2 tbsp fresh basil leaves
- 1 tbsp snipped fresh chives
- 1 tbsp fresh flat-leaf parsley chopped
- 1 cup baby arugula
- 1 tbsp apple-cider vinegar
- 2 tbsp olive oil
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Ingredients
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Instructions
Crust
- Melt the butter. Lay out 1 sheet of phyllo and brush with clarified butter. Lay another phyllo sheet on top and repeat until you have 6 layers of buttered phyllo sheets.
Filling
- Cut 4 of the 6 tomatoes into 1/4-inch thick slices and remove seeds. Place tomatoes in a single layer on paper towels. Sprinkle with 1 tsp salt. Let stand 30 minutes.
- Preheat oven to 425F (220C). Stir together cheddar, gruyere, mayonnaise, eggs, sugar, salt and black pepper in a large bowl until combined.
- Pat tomato slices dry with a paper towel. Sprinkle tapioca over the bottom of the crust. Lightly spread 1/2 cup of the cheese mixture onto the crust. Layer with half of the tomato slices in slightly overlapping rows.
- Spread paper-thin red onions and basil leaves evenly. Then spread on another 1/2 cup of the cheese mixture.
- Repeat layers, using the remaining tomato slices, red onions, basil leaves and cheese mixture. Cut the remaining 2 tomatoes into 1/4-inch thick slices and arrange on top of the pie.
- Bake at 425F (220C) for 30-35 minutes, shielding the edges with foil during the last 20 minutes to prevent excessive browning. Let stand 1-2 hours before serving.
Serve
- Serve pie with herb salad dressed in apple cider vinegar and olive oil.
