This Shrimp and Tomato Pie layers fresh tomatoes, tender shrimp, and creamy Gruyère filling in a flaky crust for a rich, savory Southern classic.
Shrimp and Tomato Pie
Makes 1 (9-inch) deep-dish pie
Ingredients
CRUST
- 2 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ cup cold unsalted butter, cubed
- ⅓ cup ice water
FILLING
- ¾ pound peeled and deveined large fresh shrimp
- 1 tablespoon dry crab boil
- 2½ pounds tomatoes
- 2½ teaspoons kosher salt, divided
- 8 ounces shredded Gruyère cheese
- 1 (5.3-ounce) container garlic and herbs cheese
- 1 cup mayonnaise
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh dill
- ½ teaspoon Cajun seasoning
- Garnish: chopped fresh dill
Instructions
- For crust: In the work bowl of a food processor, pulse flour, salt, and paprika. Add cold butter, and pulse until mixture is crumbly. With processor running, add ⅓ cup ice water in a slow, steady stream just until dough comes together.
- Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
- For filling: In a medium saucepan, add shrimp, crab boil, and water to cover. Bring to a boil over high heat, and cook until pink and firm, about 2 minutes. Drain. Refrigerate until ready to assemble pie.
- Line 2 baking sheets with paper towels. Cut tomatoes into 28 (¼-inch) slices. Arrange tomato slices in a single layer on prepared pans. Sprinkle 2 teaspoons salt all over tomato slices. Let stand for 1 hour. Pat dry with paper towels.
- In a medium bowl, stir together cheeses, mayonnaise, flour, dill, Cajun seasoning, and remaining ½ teaspoon salt.
- Lightly spray a 9-inch deep-dish metal pie plate with cooking spray.
- Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to prepared plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Refrigerate for at least 15 minutes.
- Position oven rack in bottom third of oven. Preheat oven to 375°.
- Spread ¼ cup cheese mixture into bottom of prepared crust. Arrange 8 tomato slices, overlapping slightly, on top of cheese mixture. Spread one-third of remaining cheese mixture onto tomatoes, and arrange shrimp on top. Spread one-third of cheese mixture onto shrimp. Arrange 8 tomato slices on top, and spread remaining cheese mixture on top. Arrange remaining 12 tomato slices on top.
- Bake until crust is golden brown and an instant-read thermometer inserted in center registers 165°, about 30 minutes, covering crust with foil to prevent excess browning, if necessary. Let cool on a wire rack for 45 minutes. Garnish with dill, if desired.
