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This just screams summertime to me. If you love fresh homegrown tomatoes and have never had tomato pie, this will be life changing!
For the crust:
In a medium bowl, whisk together the flour, baking powder, baking soda and kosher salt. Cut butter into the flour mixture with a pastry blender until the mixture is coarse and small pieces of butter remain. Pour in the buttermilk and stir until incorporated.
On a lightly floured surface, with floured hands, put the ball of dough on the lightly floured surface and spinkle with a little more flour. The dough will be quite sticky! Knead a few times until dough comes together and it’s not so sticky. Flatten into a disk and wrap in plastic wrap. Place in the refrigerator for 1-24 hours before rolling out.
After dough has chilled, preheat oven to 350 F. Place the disk of dough on a lightly floured surface and roll it out to an 11″ circle. Carefully pick up the dough and place in a 9 or 9 1/2″ deep dish pie plate. Trim any excess and fold edges under and crimp.
Place in the oven and par bake the crust for about 10 minutes. Remove from the oven and set aside.
For the pie:
Place a double layer of paper towels on a cookie sheet and layer the cored and sliced tomatoes in a single layer. Sprinkle with 1/4 teaspoon kosher salt. Put another double layer of paper towels over the tomatoes and repeat with the remaining sliced tomatoes. Sprinkle with the another 1/4 teaspoon kosher salt. Cover with paper towels and let them sit for 30 minutes. The salt helps draw the moisture out of the tomatoes.
While the tomatoes are draining, sprinkle the cornmeal over the cooling pie crust.
Mix together all of the cheeses in a medium bowl. Take out 1 cup of the cheese and set aside. To the remaining cheese, mix in the mayo, green onions, basil, hot sauce, remaining 1/2 teaspoon kosher salt and pepper.
After the tomatoes have sat for 30 minutes, sprinkle 1/2 of the reserved cup of cheese over the cornmeal in the bottom of the crust. Layer the pie shell with the drained tomatoes. Spread the mayo mixture over the top of the tomatoes. Top with the remaining reserved cheese.
Bake in a 350 F oven for 35 to 40 minutes or until golden and crust is browned. Watch carefully toward the end and tent the pie with a sheet of foil if the pie is getting too brown.
When done, remove it from the oven and let it sit for at least 30-45 minutes before cutting.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!