Tomato, Cheddar, and Bacon Pie
Makes: 6 - 8 servings
Ingredients
- 2¼ cups self-rising soft-wheat flour (such as White Lily)
- 1 cup cold butter, cut up
- 8 cooked bacon slices, chopped
- ¾ cup sour cream
- 2¾ lbs assorted large tomatoes, divided
- 2 tsp kosher salt, divided
- 1½ cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
- ½ cup freshly shredded Parmigiano-Reggiano cheese
- ½ cup mayonnaise
- 1 large egg, lightly beaten
- 2 Tbsp fresh dill sprigs
- 1 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh flat-leaf parsley
- 1 Tbsp apple cider vinegar
- 1 green onion, thinly sliced
- 2 tsp sugar
- ¼ tsp black pepper
- 1½ Tbsp plain yellow cornmeal
- Garnish: fresh basil
Instructions
- Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes. Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1⁄4 cup at a time, beating just until blended after each addition.
- Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll into a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
- Meanwhile, cut 2 pounds tomatoes into 1⁄4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand 30 minutes.
- Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 teaspoon salt in a bowl until combined.
- Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1⁄2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1⁄2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3⁄4 pound tomatoes into 1⁄4-inch-thick slices; arrange on top of pie.
- Bake at 425°F for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.
Tomato, Cheddar, and Bacon Pie Copyright © Rebecca Lang Cooks | rebeccalangcooks.com