Makes 6 to 8 servings What’s more gracious than sharing a recipe? New Yorkers Kat Riehle and her fiancé sampled this heavenly tomato pie with its biscuit crust at a North Carolina friend’s home during the height of tomato season. The crust is folded over the outer part of the filling, leaving a window on the beautiful ripe tomatoes. They begged for the recipe, which the host generously shared.
If your dining table is small, serve the plates from the kitchen to keep the table clear. Leave room for a pitcher or carafe of water or tea. Guests can refill their own glasses, so you don’t have to keep getting up for refills. A big, dramatic pitcher is a nice flourish, while the footprint of a carafe is better for small tables.
CRUST
2 cups all-purpose flour, plus extra for sprinkling
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
1 cup buttermilk
FILLING
1 ½ pounds large ripe tomatoes, cored and cut into ¼-inch slices
2 ½ cups coarsely shredded extra-sharp Cheddar cheese
¼ cup finely grated Parmesan cheese
½ cup sliced green onions
½ cup mayonnaise
2 tablespoons chopped fresh dill
1 teaspoon cider vinegar
2 teaspoons sugar
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons cornmeal
To make the crust whisk the flour, baking powder, baking soda, and salt in a medium bowl. Add the butter and using a pastry blender or your hands, rub it into the flour until the mixture resembles coarse meal and some small lumps remain. Stir in the buttermilk and knead gently with your hands, adding more flour if needed, until a soft biscuit dough forms. Wrap in plastic and refrigerate for 1 hour.
To make the filling lay the tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of the tomatoes. Let stand for 30 minutes to drain.
Preheat the oven to 425 degrees. On waxed paper, pat and gently roll out the dough to a 14-inch circle and fit into a 9-inch pie dish, allowing the dough to hang over the edges.
Place the Cheddar and Parmesan cheeses in a medium bowl. Stir to mix. Whisk together the green onion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
Sprinkle the cornmeal evenly over the bottom of the crust, then top with ½ cup of the cheese mixture. Arrange one-third of the tomatoes on top. Spread half of the mayonnaise mix over the tomatoes. Repeat the layers with 1 cup cheese mixture, half of the remaining tomatoes, and the remaining mayonnaise mix. Cover with 1 cup cheese, then the remaining tomato slices. Top with the remaining ¼ cup cheese mixture. Fold overhanging dough over the tomatoes and cheese mixture.
Bake for 35 to 40 minutes, until the crust is golden and the cheese is golden brown. Check the pie halfway through the baking time and tent with aluminum foil if the crust is browning too quickly. Let cool at least 1 hour before slicing.
Makes 6 to 8 servings