by Chef Matthew Krenz

I was lucky to host chef Miriam Rubin for a guest chef dinner highlighting tomatoes. When we were discussing the menu, I asked if I could do a pimento cheese and tomato pie. She loved it so much, she highlighted it in one of her columns in the Pittsburgh Post Gazette. It is still one of my go-to’s when summer tomatoes are in surplus, and I have family staying over. This recipe is slightly different from what I made for that dinner (there, I made a cornmeal pâté briseé for the pie crust), but works equally as well.

In addition to the pimento cheese recipe below, you’ll also need a pre-baked tart or pie crust. Store-bought is fine, but if you have a favorite pie crust recipe, the better — or you can use this pie dough recipe from UP alum, Justin Burke.

Pimento cheese

Makes 1 ½ cups — also works as your go-to pimento cheese recipe, without the pie
8 oz extra-sharp cheddar, grated
½ cup piquillo peppers, diced
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground cayenne pepper
¼ tsp. sweet paprika
4 tbsp. mayonnaise
4 oz. cream cheese, softened
Salt and pepper, to taste
1 jalapeño pepper, minced (optional)

In a mixing bowl, combine all ingredients and mix until well combined. Adjust seasoning as necessary.

Assemble the pie

1. Bake your tart or pie shell according to the instructions.
2. Scoop your pimento cheese into the bottom of the pie shell once it’s finished baking.
3. Place thick slices of fresh tomatoes on top of the pimento cheese, trying to cover as much of the surface possible.
4. Garnish with fresh basil, flake salt, good olive oil and fresh cracked pepper.