Heirloom Tomato Pie w/ Parmesan-Buttermilk Crust
Active 30 Min – total 2 hours, 50 min. Plus 1 hour standing – Serves 8 – Recipe from southernliving.com
- 3 lb assorted medium to large heirloom tomatoes
- 1 tsp. kosher salt, divided
- 6 thick-cut bacon slices, diced
- 2 large shallots, chopped
- 2 garlic cloves, finely chopped (2 tsp.)
- 6 oz. aged extra-sharp white cheddar cheese, grated (about 1 1/2 cup)
- 1/2 cup mayonnaise
- 1/2 cup chopped fresh basil
- 1/4 cup thinly sliced fresh chives
- 1 Tbsp. Dijon mustard
- 1 large egg
- 1/4 tsp. black pepper
- Parmesan-Buttermilk Crust (recipe follows)
- Fresh basil leaves
- Minced fresh chives
- Preheat oven to 400 degrees. Cut tomatoes into 1/2-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and reserve.
- Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with 1/2 teaspoon of the salt. bake in preheated oven until wilted and slightly dried out. 40-45 minutes. Cool completely, about 1 hour.
- Meanwhile, cook bacon in a skillet over medium-high until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramalized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, about 1 minute. Using a slotted spoon, transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
- Stir together cheese, mayonnaise, basil, chives, dijon, and egg until combined. Sprinkle with pepper and remaining 1/4 teaspoon salt. Fold in bacon mixture.
- Gently spread a third of cheese mixture onto Parmesan-Buttermilk Crust; layer with half of the roasted tomato sliced in slightly overlapping pattern. Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust. Shield edges of pie with aluminum foil.
- Bake in preheated oven until filling is set, 40-45 minutes. Transfer to a wire rack and let stand 1 hour before serving. Sprinkle with basil and chives.
Active 30 min – total 2 hours, plus 2 hours chilling. Makes 1 deep dish piecrust.
2 1/2 cups all-purpose flour,
3 oz. finely shredded Parmigiano-Reggiano cheese (about 1 packed cup),
1/2 tsp. kosher salt, and
1/4 tsp. black pepper in food processor until combined, about 3 times.
Add 3/4 cup cubed, cold, unsalted butter and
1/4 cup cubed, solid vegetable shortening;
pulse until butter and shortening are pea-size pieces, about 5 times.
Drizzle in 6 Tbsp. whole buttermilk; process until dough just begins to come together.
Lightly knead dough into a ball on a large piece of plastic wrap. Flatten into a disk, and wrap tightly. Chill at least 2 hours or up to 2 days. Preheat oven to 400 degrees. Roll dough out on a floured surface into a 15 to 16 inch circle, about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate. Trim edges, leaving a 1-inch overhang. Fold edges under and crimp. Freeze dough 20 minutes. Line piecrust with parchment paper and fill with pie weights or dried bean. Bake crust 20 minutes. Remove parchment and weights; bake until edges are golden and bottom of crust is set, about 8 minutes. Cool completely, about 30 minutes.
(excerpt from Southern Living Magazine)