Tomato, Cheddar and Bacon Pie
- 2 cups all-purpose flour
- 1 + 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into 1/2" cubes
- 1 cup buttermilk
- 2 pounds large ripe tomatoes, cored, seeds removed and cut into 1/4" slices
- 2 + 1/2 cups extra-sharp cheddar, grated
- 1/4 cup Parmesan cheese, grated
- 4 ounces cream cheese, softened
- 1/3 cup mayonnaise
- 1 scallion, diced
- 1/4 cup fresh basil, chopped
- 1 tablespoon white wine vinegar
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 - 2 tablespoons cornmeal, for sprinkling over crust
- thick-sliced bacon, cooked, for serving, optional
- Produce
- Basil, fresh (1/4 cup)
- Scallion (1)
- Tomatoes, large ripe (2 pounds)
- Meat
- Bacon, thick-sliced (1)
- Condiments
- Mayonnaise (1/3 cup)
- White wine vinegar (1 tablespoon)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1/2 teaspoon)
- Black pepper, freshly ground (1/2 teaspoon)
- Cornmeal (1 tablespoons)
- Kosher salt (1 1/4 teaspoon)
- Sugar (2 teaspoons)
- Dairy
- 6 tablespoons chilled unsalted butter, unsalted (1/2 cut into cubes)
- Buttermilk (1 cup)
- Cheddar, sharp grated (2 1/2 cups)
- Cream cheese (4 ounces)
- Parmesan cheese, grated (1/4 cup)
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Recipe Stats
Published September 6, 2011 (1 year ago).
127 people saved this recipe.
