Tomato-Cheddar Pie
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
36
Spice
52
Sweetness
50
Sourness
48
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Make the crust: Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined
2
Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds
3
With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds
4
Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp
5
At a time (2 Tbsp
6
Maximum)
7
Do not over-process
8
Turn dough out onto a lightly floured surface and push together to form a rough ball
9
Knead a few times to combine, then roll into a ball
10
Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight
11
Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined
12
Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds
13
With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds
14
Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp
15
At a time (2 Tbsp
16
Maximum)
17
Do not over-process
18
Turn dough out onto a lightly floured surface and push together to form a rough ball
19
Knead a few times to combine, then roll into a ball
20
Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight
21
Make the filling and bake the pie: Line a rimmed baking sheet with several layers of paper towels
22
Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp
23
Salt, and cover with more paper towels
24
Let drain at least 30 minutes
25
Position rack in bottom rung of oven and preheat to 350°F
26
After dough has chilled, lightly flour work surface and roll out dough to a 13" round
27
Roll dough loosely around rolling pin, then release into pie pan
28
Trim edges to leave a 1" overhang and crimp as desired
29
Freeze dough at least 15 minutes
30
Line crust with parchment paper or foil and fill bottom with baking beans or weights
31
Bake crust, rotating halfway through, 20 minutes
32
Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more
33
Meanwhile, heat a large skillet over medium
34
Add onion, butter, and 1/4 tsp
35
Salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes
36
Let cool
37
Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp
38
Salt in a medium bowl
39
Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible
40
Arrange tomato slices in pie shell and top with filling; smooth
41
Bake pie, rotating halfway through, until golden brown, 40–45 minutes
42
Let cool to room temperature before slicing
43
Line a rimmed baking sheet with several layers of paper towels
44
Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp
45
Salt, and cover with more paper towels
46
Let drain at least 30 minutes
47
Position rack in bottom rung of oven and preheat to 350°F
48
After dough has chilled, lightly flour work surface and roll out dough to a 13" round
49
Roll dough loosely around rolling pin, then release into pie pan
50
Trim edges to leave a 1" overhang and crimp as desired
51
Freeze dough at least 15 minutes
52
Line crust with parchment paper or foil and fill bottom with baking beans or weights
53
Bake crust, rotating halfway through, 20 minutes
54
Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more
55
Meanwhile, heat a large skillet over medium
56
Add onion, butter, and 1/4 tsp
57
Salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes
58
Let cool
59
Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp
60
Salt in a medium bowl
61
Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible
62
Arrange tomato slices in pie shell and top with filling; smooth
63
Bake pie, rotating halfway through, until golden brown, 40–45 minutes
64
Let cool to room temperature before slicing
65
Do Ahead Dough can be frozen for up to 3 months; thaw before using
66
Tomato pie can be chilled for up to 2 days
67
Dough can be frozen for up to 3 months; thaw before using
68
Tomato pie can be chilled for up to 2 days