Tuesday, March 6, 2018

Tomato & Cheddar Pie | Recipe


For the pie crust:

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda 1/2 tsp salt

6 Tablespoons / 85 grams of chilled, unsalted butter; cut into cubes

3/4 cup buttermilk

For the filling:

1 kg of ripe tomatoes, cored & cut into ¼ - inch slices

250 grams of extra sharp cheddar cheese, grated

14 grams finely grated Parmesan cheese

1 spring onion, trimmed & chopped

1/2 cup yogurt

2 Tablespoons chopped fresh dill

1 Tablespoon apple cider vinegar

2 tsp sugar

3/4 tsp salt

1/2 tsp pepper

1 1/2 Tablespoons cornmeal


For the pie crust:

- Add the flour, baking powder, baking soda & salt to the bowl of a food processor and pulse it to combine.

- Add the chilled butter cubes and pulse until it resembles wet sand.

- Sparingly add the buttermilk and pulse until the dough starts to come together.

- Transfer the dough on to a floured working surface and gently knead it.

- Shape it in the form of a disc and wrap it in cling film. Chill it in the refrigerator for at least an hour.

For the filling and layering:

- Line a baking sheet with 2 layers of paper towels.

- Lay the sliced tomatoes in a single layer on this prepared baking sheet and cover with another 2 layers of paper towels.

- Let it stand for 30 minutes, allowing the tomatoes to drain.

- Toss together the Cheddar & Parmesan in a medium-sized bowl until well combined.

- Set aside 1/4 cup of this cheese mixture.

- In a separate bowl, whisk together the yogurt, spring onion, dill, vinegar, sugar, salt & pepper.

- Pre-heat the oven to 220 degrees Celsius.

- Roll out the dough between 2 sheets of parchment paper into an 11-inch round.

- Peel off the top layer of parchment and carefully invert the dough onto the pie dish. Carefully peel off the layer of parchment.

- Trim off the excess edges and crimp the sides (optional).

- Sprinkle cornmeal evenly over the bottom of the crust. Then:

- Sprinkle 1/2 cup of cheese mixture.

- Arrange 1/3 of the tomatoes over the cheese, overlapping as required.

- Spread half of the yogurt mixture over the tomatoes.

- Sprinkle 1 cup of cheese mixture.

- Arrange half of the remaining tomato slices over the cheese.

- Spread the remaining yogurt mixture.

- Sprinkle the remaining cheese

- Arrange the remaining tomato slices.

- Now, sprinkle the 1/4 cup cheese mixture set aside in step 5.

- Bake the pie in the pre-heated oven for 35 or 40 minutes or until the crust is golden & cheese is golden brown. If the crust starts to brown too much, tent it with some foil.

- Allow the pie to cool for 1 to 3 hours before slicing and serving.

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