TOMATO-CHEDDAR SUMMER PIE

TOMATO-CHEDDAR SUMMER PIE image

Categories Tomato

Yield 6 slices

Number Of Ingredients 16

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PIECRUST
2 cups all purpose-flour
1 tbsp baking soda
1/4 tsp sea salt
1 stick unsalted butter
3/4 cup milk
FILLING
2 lbs plum tomatoes, peeled and sliced
1/4 cup fresh basil, chopped
3 scallions, chopped
1 1/2 cups shredded sharp cheddar
1/3 cup mayo
2 tbsp lemon juice
1/2 tsp sea salt
fresh ground pepper
1/2 tsp cayenne pepper (optional)

Steps:

Heat oven to 350 F. For the crust, place the flour, baking soda, salt and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. With the motor running, slowly add the milk through the feed tube until the dough sticks on the blade. Remove and divide in half. Flour counter and roll the dough to fit the bottom of 9" pie plate. Layer the tomato slices, basil,scallions in pie shell. Top with half the cheddar. In a small cup, combine the mayo, lemon juice, pepper and salt. Pour over top of tomatoes followed with remainder of cheddar. Roll out remaining dough and place it on top of filling, crimping to seal. Cut 3 or 4 slits for steam to escape. Bake for 45 to 50 mins or until bubbly. (Cover with foil if crust gets too brown). Let stand for 10 mins before slicing.