Tomato and Cheddar Pie
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
- 1 cup buttermilk
- 2 pounds large ripe tomatoes, cored and cut into 1/4" slices
- 2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
- 1/4 cup finely grated Parmesan (1/2 ounce)
- 1 scallion, trimmed, chopped
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornmeal
- This recipe is vegetarian
- Produce
- 2 pounds large ripe tomatoes, large ripe (1/4 cored and cut into slices)
- Dill, fresh (2 tablespoons)
- Scallion (1)
- Condiments
- Apple cider vinegar (1 tablespoon)
- Mayonnaise (1/2 cup)
- 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 1/2 tablespoons)
- Kosher salt (1 1/4 teaspoon)
- Sugar (2 teaspoons)
- Dairy
- 6 tablespoons (3/4 stick) chilled unsalted butter, unsalted (1/2 cut into cubes)
- Buttermilk (1 cup)
- Cheddar, sharp (2 1/2 cups)
- Parmesan (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published August 1, 2011 (1 year ago).
15 people saved this recipe.
