Heirloom Tomato Mozzarella Slab Pie

Heirloom Tomato Mozzarella Slab Pie


  • 1 ½ cups all-purpose flour
  • ¾ cup cornmeal
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 8 tablespoons (1 stick) unsalted cold butter cut into small cubes
  • 4 tablespoons cold garlic and herb Boursin cheese from a 5.2 ounce container cut into chunks saving the rest to spread on baked crust
  • 4 tablespoons ice water plus more if needed
  • 1 container (5.2 ounce) garlic and herb Boursin, plus leftover from crust
  • 3 large heirloom tomatoes thinly sliced
  • 1 cup heirloom cherry tomatoes sliced in half
  • Chopped fresh herbs such as basil chives or dill
  • 1/3 cup extra virgin olive oil
  • 1 8 ounce container small mozzarella balls
  • Flaky sea salt


  • In a food processor, pulse flour, cornmeal, salt and garlic powder until combined.
  • Add butter cubes and pulse until butter forms pea-sized pieces.
  • Add Boursin chunks and pulse again 2-3 times just until the cheese is pea-sized.
  • Add 4 tablespoons of the ice water and pulse until dough begins to come together.
  • Pour dough into a large bowl and gather together into a ball. Wrap dough in plastic, flatten into a ½ inch thick disk and chill in the refrigerator for approximately 1 hour.
  • Preheat oven to 400 degrees Fahrenheit. Place a 10” x 15” rectangular sheet pan with sides sprayed with nonstick spray next to work surface.
  • On a lightly floured surface roll dough into a rectangle approximately 12 x 17”. Gently place into the rectangular sheet pan and press the dough into the corners and up the sides. With a small knife, trim the edges flush to the sides of the pan.
  • Using a fork, prick dough all over.
  • Gently press a rectangular piece of parchment paper the size of the pan on top of the dough and up the sides of the pan. Fill the pan with dried beans.
  • Bake the crust for 15 minutes. Remove from the oven and gather each corner of the parchment paper to lift off the crust and remove the beans.
  • Return the crust to the oven to finish baking approximately 5-10 minutes or until the crust is baked through. Remove from oven and cool completely.
  • In a small bowl, mash the leftover Boursin cheese with the full container of the Boursin cheese until very soft and spreadable. Microwave for 5 seconds if too firm to spread.
  • Using an offset spatula, gently spread the Boursin evenly over the bottom of the crust.
  • Lay tomato slices decoratively all over the bottom of the crust interspersing with half cherry tomatoes.
  • Scatter chopped herbs over the entire pie and drizzle with the olive oil.
  • Top tomato slices with small mozzarella balls.
  • Sprinkle flaky sea salt on top, if desired.
  • Cut into pieces and serve at once.


Makes 1 15” x 10” rectangular pie