Tomato and Cheddar Pie

By chelyc13

"With its biscuity crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving"

Ingredients

• FOR CRUST:
• 2 cups all purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 6 tbsp. chilled unsalted butter, cut into 1/2 inch cubes
• 1 cup buttermilk
• FOR FILLING:
• 2 lb. large ripe tomatoes, cored and cut into 1/4 inch thick slices
• 2 1/2 cups coarsely grated extra sharp cheddar
• 1/4 cup finely grated parmesan
• 1 scallion, trimmed, chopped
• 1/2 cup mayonnaise
• 2 tbsp. chopped fresh dill
• 1 tbsp. apple cider vinegar
• 2 tsp. sugar
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 1/2 tbsp. cornmeal

Details

Servings 8

Preparation

Step 1

FOR CRUST:

Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and kenad gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.

FOR FILLING:

1. Lay tomtoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towles on top of tomatoes. Let stand for 30 minutes ot drain.

2. Preheat oven to 425. roll out dough between 2 sheets of plastic wrap to an 11 inch round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.

3. Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.

4. Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup cheese mixutre, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging curst up and over edge of tomato slices.

5. Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust ahlfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.