Homey Tomato Cheddar Pie

By • August 9, 2013 • 0 Comments



Author Notes: I tried my hand at a savory pie for once, and the result was fresh savory dish, with tomatoes nestled in a cheddar-biscuit crust. A great way to enjoy the best of the season. Inspired by a recipe from our local Edible Communities publication. Read more at http://threecleversisters.com/2012/09/19/homey-tomato-cheddar-pie/sarabclever

Serves 6

Crust

  • 1 cup all purpose flour
  • 1 cup whole wheat flour or spelt flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon salt
  • 3/4 cups butter (1 1/2 sticks)
  • 1/2 cup buttermilk or yogurt
  • 1 egg
  • 1 cup grated sharp cheddar cheese

Filling

  • 2 pounds tomatoes, cored and sliced
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/4 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 shallot, finely choped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • several sprigs of fresh thyme
  1. Preheat oven to 425°. Lay the tomato slices on a baking sheet lined with paper towels and top with more paper towels to absorb their liquid. Allow to drain for 30 minutes while you make the crust.
  2. In your food processor, combine the flour, baking powder, and salt. Add the chopped butter and process until it’s crumbly and pea-sized. (Alternatively, use a pastry cutter to work in the butter, or rub it in with your hands). Whisk the buttermilk and egg together and pour the mixture in through the feeding tube. Stop, add the cheese, and then continue to process until it forms a ball.
  3. Dump the dough onto a floured surface. Knead a few times until smooth, then roll out with a floured rolling pin to an 11-12 inch round. Fold into quarters and transfer into a 9-inch pie pan, gently unfold the crust, press into the bottom of the dish, and cover with plastic until ready to fill and set in the fridge.
  4. Stir together the olive oil, balsamic vinegar, shallot, salt, and pepper.
  5. Sprinkle a handful of cheese onto the bottom of the crust and top with a layer of tomatoes. Season the tomatoes with salt and pepper, drizzle on some of the oil-vinegar mix, then top with more cheese and some thyme. Continue making layers like this until all the ingredients are used up, saving the prettiest tomatoes for the top layer. Finish with a layer of cheese and thyme.
  6. Fold the overhanging crust onto the top layer of filling, like a crostata. Paint the crust with milk or buttermilk.
  7. Bake until crust is light golden brown, 30-40 minutes. Check halfway through baking to make sure the crust isn’t getting too dark—tent with foil if needed. Allow the pie to rest at least an hour (ideally longer) before serving.
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