Tomato Cheddar Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 408.7
  • Total Fat: 24.8 g
  • Cholesterol: 57.7 mg
  • Sodium: 684.4 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 13.8 g

View full nutritional breakdown of Tomato Cheddar Pie calories by ingredient
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Introduction

From Bon Appetit's August 2011 issue. With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least an hour before serving. From Bon Appetit's August 2011 issue. With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least an hour before serving.
Number of Servings: 8

Ingredients

    Crust
    2 cups all purpose flour
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp kosher salt
    6 Tbs chilled unsalted butter, cut into 12" cubes
    1 cup buttermilk

    Filling
    2 lbs. large ripe tomatoes, cored and cut into 1/4" slices
    21/2 cups coarsely grated extra-sharp cheddar (8 to 9 oz.)
    1/4 cup grated parmesan
    1 scallon trimmed and diced
    1/2 cup light canola mayonnaise
    2 Tbs shopped fresh dill
    1 Tbs apple cider vinegar
    2 tsp granulated sugar
    3/4 tsp kosher salt
    1/2 tsp freshly gound black pepper
    1 1/2 Tbs cornmeal


Directions

Special equipment: Use a 9" diameter glass or ceramic pie dish.

Crust: Whisk the first 4 ingredients in a medium bowl. Using yur fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and kned gently with your hands until dough forms. Wrap dought in plastic and chill for 1 hour or up to 4 hours.

Filling: Lay tomtoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of pper towels on top of tomatoes. Let stand for a minimum of 30 minutes or up to 3 hours to drain.

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

Preheat oven to 425. Roll out dough between 2 sheets of platic wrap to an 11" round. Remove top layer of plastic wrap and invert dough into pie dish. Carefully peel off plastic wrap.

Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes, overlapping if needed, over cheese. Spread half of mayonnaise misture over tomatoes. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomatoes, and remaining mayonnaise mixture. Srinkle remaining cheese mixture over the mayonnaise mixture. Then top with remaning tomato slices. Sprinkle with reserved 1/4 cup of mixture. Fold hoverhanging crust up and over edges of tomato slices.

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

Serving Size: one of eight slices

Number of Servings: 8

Recipe submitted by SparkPeople user CHEFSOPHIE.

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