Saturday, August 20, 2011

PIERCE ALLEN ~ BATH DESIGN IN LONG ISLAND

CHEDDAR TOMATO PIE


CHEDDAR TOMATO PIE


Ingredients


Crust

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
  • 1 cup buttermilk


Filling

  • 2 pounds large ripe tomatoes, cored and cut into 1/4" slices
  • 2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
  • 1/4 cup finely grated Parmesan (1/2 ounce)
  • 1 scallion, trimmed, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons cornmeal

  • Special Equipment

    Use a 9"-diameter glass or ceramic pie dish


Preparation

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 knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.


Filling