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!
| 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
Portions:
Units:
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Ingredients
Portions:
Units:
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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.
