If you know me, you know I love fresh summer tomatoes, and even more than that, I love pimento cheese. Tomato pie has always reminded me of growing up in the South. It's one of those timeless recipes that shows up on family tables all summer long. When I came across this skillet version, I knew we had to give it a try.
Juicy tomatoes, fresh basil, and our Traditional Pimento Cheese are tucked beneath a flaky Buttermilk Biscuit crust for a recipe that's perfect for making the most of tomato season. Whether you're serving it for lunch, dinner, or your next summer gathering, I hope you love it as much as we do.
Instructions
- Preheat the oven to 350°F.
- Prepare the Callie's Hot Little Biscuit Buttermilk Biscuit Mix according to the package directions.
- Lightly flour a sheet of parchment paper and roll the biscuit dough into a circle larger than your skillet. Use the skillet as a guide to trim the dough, then place it in the refrigerator while you prepare the filling.
- Peel and slice the tomatoes and mince the shallot.
- Heat butter and olive oil in a pan over medium heat. Add the shallot and saute.
- Arrange the sliced tomatoes in even layers over the shallots. Season with salt and pepper, then place most of the basil leaves on top, reserving a few leaves for garnish. Spoon the Pimento Cheese evenly over the tomatoes and let everything simmer for a few minutes.
- Remove the skillet from the heat. Place the chilled biscuit dough over the top of the skillet, gently pressing the edges down around the sides. Cut a small slit in the center of the dough to allow steam to escape.
- Brush the top of the biscuit dough with melted butter.
- Bake for 20 minutes, or until the biscuit crust is golden brown.
- Let the pie cool for 5–10 minutes. Carefully invert the skillet onto a cutting board or serving platter.
- Garnish with the remaining fresh basil, slice, and enjoy.