Tomato-Basil Pie

By BobD

Ingredients

• inch pie INGREDIENTS All
• purpose flour, 2 1/2 cups, plus extra for rolling Kosher salt, 1 1/2 teaspoons Unsalted butter, 2 sticks, cut into 1/2
• inch cubes Ice water, 1/4 cup Mayonnaise, 1 1/2 cups Buttermilk, 1/4 cup Large egg, 1 Fresh basil leaves, 4 cups (stacked, rolled and thinly sliced crosswise) Parmigiano
• Reggiano cheese, 3/4 cup finely grated Scallions, 6 (finely chopped) Freshly ground black pepper, 1/4 teaspoon Medium tomato, 1 (halved and cut into 1/4
• inch
• thick slices) or 1 cup halved cherry tomatoes EQUIPMENT Measuring cups and spoons Food processor (or a large mixing bowl and a whisk) Chef’s knife Cutting board Plastic wrap Rolling pin Ruler 10
• inch tart pan, a 9 1/2
• inch deep
• dish pie plate or a fluted 10
• inch baking dish Fork Parchment paper or aluminum foil Pie weights or dried beans Whisk Medium mixing bowl Cheese grater Rubber spatula

Details

Servings 10
Adapted from souschefseries2012.com

Preparation

Step 1

DIRECTIONS

1. Make the dough: Using the food processor (or a large bowl and a whisk), pulse together

2½ cups all-purpose flour

1 teaspoon kosher salt

Add the

Unsalted butter cubes

Pulse until the mixture resembles a coarse meal (if using a mixing bowl, use your fingers to work the butter into the flour). While pulsing the machine, add the

Ice water

Pulse until the dough is crumbly but holds together when squeezed in your hand, about 5 pulses (if using a mixing bowl, use a wooden spoon to stir the ice water into the flour).

Place a long piece of plastic wrap on a cutting board, turn the dough out onto the plastic wrap, flatten the dough with the heel of your hand into a 1-inch-thick disc, then wrap with the plastic. Refrigerate for at least 1 hour or up to 3 days.

2. Adjust an oven rack to the bottom position and another rack to the middle position. Preheat the oven to 350°. Place the chilled dough on a lightly floured cutting board. Flour the top of the dough, then use the rolling pin to roll the dough into a 14-inch circle that is about ¼ inch thick. Carefully roll the dough up and onto the rolling pin, and use the pin to transfer the dough to the tart pan, fitting it into the bottom and sides of the pan and pinching off any excess dough. Refrigerate for 10 minutes.

3. Remove the tart pan from the refrigerator. Use the fork to prick the bottom of the dough all over, then place a 14-inch sheet of parchment paper or aluminum foil into the tart pan. Add enough dried beans or pie weights to weigh the paper down and bake the tart crust on the bottom rack until the edges of the crust are firm and beginning to turn golden, about 15 minutes. Remove the tart from the oven and carefully remove the parchment paper or aluminum foil and pie weights. Return the tart to the bottom oven rack and continue to bake until the crust is golden, about 10 to 15 minutes longer.

4. Meanwhile, make the pie filling: In a medium bowl, whisk together the

Mayonnaise

Buttermilk

Large egg

Fresh basil

½ cup of the Parmigiano-Reggiano cheese

Scallions

Remaining ½ teaspoon kosher salt

Pepper

5. Pour one-quarter of the pie filling into the tart shell. In a circular, overlapping pattern, arrange the

Tomato slices

Cover with the rest of the filling and top with the remaining

¼ cup Parmigiano-Reggiano cheese

Bake on the middle rack until the filling is set and the top of the tart is browned, about 30 minutes. Remove the tart from the oven and cool at least 30 minutes before slicing and serving warm or at room temperature.

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