Tomato Pie with Parmesan-Buttermilk Crust

Blog post.


Parmesan-Buttermilk Crust:
2 1/2 cups all-purpose flour
1 cup Parmigiano-Reggiano cheese, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup (2 sticks) cold unsalted butter, cubed
6 Tbsp whole buttermilk

Tomato Filling:
3 lbs assorted tomatoes, medium to large
1 tsp kosher salt
6 thick-cut slices of bacon, diced
2 large shallots
2-3 garlic cloves, minced
1 1/2 cups extra-sharp cheddar cheese, grated
1/2 cup mayonnaise
1/2 cup chopped basil
1/4 cup thinly sliced fresh chives
1 Tbsp Dijon mustard
1 large egg
1/2 tsp black pepper

To make Parmesan-Buttermilk Crust:
1. Using a food processor combine the flour, parmigiana-reggiano, salt and pepper.
2. Add the cubed butter and pulse until the mixture is pea-size pieces.
3. With the food processor running add the buttermilk and combine until the dough just comes together.
4. Dump the dough out onto your countertop and knead dough into a ball. Wrap in plastic and refrigerate for at least 2 hours or up to a few days.

Pre-heat oven to 400 degrees.

5. With the chilled dough, flour your work surface and unwrap the dough. Roll dough out into a 15"-16" circle, about 1/3" - 1/4" thick. Loosely roll the dough up on your rolling pin and place into you pie plate. Trim if necessary, but allow 1"+ to fold edges under and crimp. Freeze dough for 20 minutes.
6. Line piecrust with parchment paper and baking weights or dried beans or dried rice. Bake crust for 20 minutes. Remove baking weights and parchment paper and bake another 8 minutes. Crust should be ever so lightly golden. Cool completely.

To make Tomato Filling:

While the Parmesan-Buttermilk Crust is baking, prepare the filling.
1. Cut tomatoes into 1/2" thick slices. Place 7-8 slices (enough to cover the top of the pie) on a baking sheet lined with paper towels. Sprinkle with 1/4 tsp. kosher salt. Cover with additional paper towels and set aside.
2. Arrange remaining tomatoes on a single layer on a light greased wire rack set on a large baking sheet. Sprinkle with 1/2 tsp. of kosher salt. Bake in preheated oven for approximately 40-45 minutes, tomatoes should be wilted and slightly dried out. Cool completely.
3. While the tomatoes slices are baking, cook diced bacon in a skillet over medium-high until fat is beginning to render, about 4-5 minutes. Add chopped shallots and cook until bacon is crisp and shallots are caramelized, another 6-7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Using a slotted spoon transfer mixture to a paper towel lined plate.
4. In a medium size bowl, combine the grated cheddar, mayonnaise, basil chives, Dijon mustard, and egg until fully combined. Spinkle with pepper and add 1/4 tsp. kosher salt. Fold bacon mixture into this cheese-mayo-mustard mixture.
5. Gently spread a third of cheese mixture onto parbaked Parmesan-Buttermilk Crust. Layer with half of the rotted tomato slices, overlaying to fully cover the surface area. Spread another third of cheese mixture on top of tomato slices. Add remaining roasted tomato slices and top with remaining cheese mixture. Top with reserved tomato slices (the ones you have sitting on a baking dish between paper towels).
6. Before placing pie in the oven, create an aluminum foil tent for the edges of your pie. You'll probably need 3 sets of this shield, crimp where they meet and mush together. You want to protect the crust edges from getting burnt while the pie bakes.
7. Bake in preheated oven at 400 degrees for 40-45 minutes, until filling is set. Allow to cool and decorate with chopped basil and chives.

Recipe adapted from Southern Living magazine, July 2019 issue. 


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