TOMATO PIE RECIPE

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▢1 cup flour ▢1/2 teaspoon salt ▢1/2 cup butter, cold ▢1/4 cup buttermilk, or milk plus a splash of vinegar Filling: ▢6-10 medium tomatoes, about 2 pounds, cored and sliced ▢2-3 teaspoons kosher salt ▢2 cups shredded mozzarella cheese ▢1/2 cup mayonnaise ▢1 teaspoon garlic powder

Ingredients

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To make the crust, in a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea-sized.

Instructions

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Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes, or until ready to use.

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While the crust is chilling, line a baking sheet with paper towels and lay out the tomato slices in an even layer.

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Sprinkle the tomatoes with the kosher salt, then add a layer of paper towels on top. Let rest for 10 minutes, then gently pat the tomatoes to remove the excess moisture. In a small bowl, mix together the mozzarella, mayonnaise, garlic powder, and basil.

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Roll out the pie dough on a lightly floured surface to fit your pie pan. Press it gently into the pan and crimp or roll the edges to make a crust. Place ⅓ of the tomato slices in a single layer on the bottom of the pie dish (a little overlapping is fine). Spread half of the mozzarella mixture over the tomatoes, then layer another ⅓ of the tomato slices over the top. Spread the remaining mozzarella mixture over the top, then top with the last ⅓ of the tomato slices. Enjoy!

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