As soon as I saw this recipe in the August issue of Bon Appétit, I knew I had to make it. It had everything I love- a carbalicious crust, ripe summer tomatoes, and cheesy-oozy goodness. It turned out delicious, although it is pretty heavy and definitely an indulgent treat. The crust is very thick and rustic, and the herbed mayonnaise was so good I wanted to lick it up! I think there is a lot of potential for changing this recipe up too, with different kinds of cheeses and sauces.
The dough for the crust is very sticky and wet, but it turned out fine. And also be warned, it takes a bit of time to put together, and then needs to sit at least an hour after baking and before serving. So skip this one if you're in a hurry, the waiting was tortuous!
Tomato and Cheddar Pie with Herbed Mayonnaise
For the crust:
2 cups of all purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of Kosher salt
6 Tablespoons of butter, cut into 1/4" cubes
3/4 cup of buttermilk
For the mayonnaise:
1/2 cup of mayonnaise
1 scallion, sliced thin
2 Tablespoons of chopped fresh dill
1 Tablespoon of apple cider vinegar
2 teaspoons of white sugar
1/2 teaspoon of Kosher salt
dash of black pepper
For the pie:
3 large ripe tomatoes, sliced into 1/4" slices
6 oz. of cheddar cheese, shredded
1 oz. of Parmesan cheese, shredded
1 1/2 Tablespoons of cornmeal
1 Tablespoon of olive oil for greasing and brushing
Directions: Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add butter cubes, and mix by hand until mixture resembles coarse sand and some small lumps remain. Add in buttermilk, mix until just combined and form dough into a ball. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Place sliced tomatoes on a baking sheet lined with 2 layers of paper towels. Cover with 2 more layers of paper towels, and lightly press down. Allow to sit for 30 minutes, to draw out the moisture.
Place all the ingredients for the mayonnaise in a small bowl, mix well, and set aside. Mix the cheddar and Parmesan cheeses in a separate bowl, and set aside as well.
Preheat oven to 425. Grease a 9" glass pie pan with half of the olive oil, and place the refrigerated dough in the pan. Press down on the middle of the dough, pushing it towards and up the edges. Sprinkle the cornmeal on the bottom of the crust. Top with about 1/4 of the cheese mixture, then place tomatoes overlapping in a circular pattern (pressing down slightly to push out the crust) on top of the cheese, and then spread 1/3 of the herbed mayonnaise on top of the tomatoes. Continue to layer cheese, tomatoes, and mayonnaise, ending with cheese, until all ingredients are finished.
Brush crust with rest of olive oil, and bake in preheated oven for 35 minutes, or until crust is golden brown and cheese is melted. Allow to sit for at least 1 hour before serving. Enjoy!
Adapted from Bon Appétit, original recipe here.