Recipes

Tomato Cheddar Pie

Cuisine: American

Type: Main Course

Serves: 6

Source:	Midwest Living Magazine, Summer 2024
Attributes:	Book
Comments:	The crust is fantastic! Lynne adapted her own tomato tart recipe to include the mayo/mustard mixture
Serving Suggestions:

Ingredients:

PASTRY

2 1/2 cups all purpose flour
4 oz. sharp cheddar cheese, shredded (1 cup)
1 tsp. fine sea salt
3/4 cup cold unsalted butter, cubed
3/4 cup cold water
1 tbs. apple cider vinegar

FILLING
1/2 cup mayonnaise
2 tbs. dijon mustard
1/4 tsp. garlic powder
Pinch cayenne pepper
4 oz. sharp cheddar cheese shredded (1 cup)
3 pounds heirloom tomatoes, cored and cut into 1/2-inch-thick slices
1 tsp. kosher salt
1/2 tsp. black pepper
4 green onions, sliced (1/2 cup)
2 tbs. half and half

Instructions:

1. For pastry: In a food processor, combine flour, 4 ounces cheddar cheese and the fine sea salt. Add butter; pulse about 20 times or until mixture resembles coarse crumbs with some larger pieces of butter remaining. In a measuring cup, combine the cold water and vinegar. Drizzle enough of the water mixture over the dough while pulsing until mixture begins to come together.

2. Transfer pastry to a well-floured work surface. Knead a few times until it comes together in a ball with no dry patches remaining. Divide into two equal portions; flatten into discs and wrap tightly with plastic wrap. Chill at least 2 hours and up to 2 days. (Pastry may be frozen.)

3. Preheat oven to 400°F. For bottom crust: Let one pastry disc sit at room temperature 10 minutes to soften slightly. Lightly dust a work surface and rolling pin with flour. Prior to rolling the pastry out, strike it with the rolling pin a few times to flatten it. Roll to a 15×12-inch rectangle, rotating and turning it frequently and adding more flour as needed to keep it from sticking. Transfer to a 13×9-inch quarter sheet pan (or a 13×9-inch baking pan); press crust into the corners and tuck under any excess dough along the sides. (If using a baking pan, press dough just halfway up the sides.) Chill while rolling out top crust.

4. For top crust: Roll out second pastry disc the same way. Place on a baking sheet lined with parchment paper; chill until needed.

5. For filling: In a small bowl, whisk together mayonnaise, mustard, garlic powder and cayenne pepper. Spread over bottom crust. Sprinkle with 4 ounces cheddar cheese.

6. Blot tomato slices with paper towels to remove any excess moisture. Sprinkle with kosher salt and black pepper. Arrange tomato slices lengthwise in two or three rows over mayonnaise mixture, overlapping slices as needed. (The tomatoes will shrink when baked, so fit them tightly. If you have a few slices that just won’t fit, that’s OK.) Scatter green onions over tomatoes.

7. Remove top crust from the refrigerator. Using a fluted pastry wheel or sharp knife, diagonally cut dough rectangle into 1/2-inch-wide strips. Lay strips of dough diagonally over filling in one direction, using shorter strips on the edges and longer strips in the middle. Leave 1 1/2 to 2 inches between strips.

8. Fold back every other strip. Lay one long strip of pastry in the center across the unfolded strips to form a crisscross pattern. Unfold the folded strips and fold back the other strips. Lay a second strip of pastry across unfolded strips parallel to the first strip in the center, leaving 1 1/2 to 2 inches between strips. Continue folding, unfolding and adding strips of dough until lattice covers filling. (You may have pastry left over.)

9. Trim excess pastry and press strip ends into the edge of the bottom crust. Brush half-and- half over all of the pastry.

10. Place pie on lowest oven rack. Bake until crust is golden brown and filling is bubbling, 45 to 55 minutes. If pie is browning too quickly, cover it loosely with foil the last 5 to 10 minutes. Let cool on a wire rack at least 10 minutes before cutting. Serve warm or at room temperature.

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