Heirloom Tomato and Cheddar Pie
Ingredients: Buttermilk, All-purpose flour, Sugar, Salt, Chives · 105 min cook time · 420kcal · $25.50
Ingredients
0.5cup Buttermilk, 2.5cups All-purpose flour, 1tbsp Sugar, 1tsp Salt, 0.5cup Chives, 1cup Butter, 4large Tomatoes, 0.5cup Basil, 0.5cup Mayonnaise, 1tbsp Dijon mustard, 0.5tsp Black pepper, 0.25tsp Cayenne, 1large Egg, 1large Egg yolk, 2cups Cheddar
Instructions
1. Whisk together buttermilk and water with ice to keep it cold.
2. In a large bowl, mix all-purpose flour, sugar, salt, and chopped chives.
3. Add cold diced butter into the flour mixture, coat the butter in flour, and work it into flat shards and pebble-sized pieces.
4. Pour in the chilled buttermilk mixture gradually, tossing until evenly hydrated.
5. Turn the dough onto a work surface, cut it into quarters, stack them, and press down to create lamination layers. Wrap and chill in the fridge.
6. Flour your work surface and rolling pin, roll out the laminated dough into a circular shape, fold it in half, and transfer to a pie plate.
7. Press the dough into the pie plate, trim the excess overhang leaving about an inch, fold it under, crimp the edges, and dock the bottom with a fork.
8. Line the pie crust with foil and fill with pie weights or dried beans, then blind bake at 425F for 20 minutes.
9. Remove the foil and beans, then bake for another 15 minutes at 350F until golden on the bottom.
10. Slice heirloom tomatoes into quarter-inch slices, place on a paper towel-lined sheet tray, and generously salt to draw out moisture.
11. Chop basil and chives for the filling and garnish.
12. In a bowl, whisk together mayonnaise, buttermilk, Dijon mustard, black pepper, cayenne, egg, egg yolk, and chopped chives until smooth.
13. Assemble the pie by shingling a layer of tomatoes on the bottom of the par-baked crust.
14. Pour a portion of the custard mixture over the tomatoes.
15. Add a layer of shredded cheddar cheese.
16. Repeat with another layer of shingled tomatoes and remaining cheese, then bake for about an hour.
17. Let the pie cool down, top with fresh chives and basil leaves, then slice and serve.
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