Tomato Pie
"Make a gorgeous tomato pie your guests will never forget...."
INGREDIENTS
•
For the Cheddar-Thyme Pie Dough:
•
2 cups (5 ounces) packed shredded sharp cheddar cheese
•
2 1/2 cups, plus 1 tablespoon, all-purpose flour, divided
•
2 tablespoons cider vinegar
•
2 tablespoons vodka
•
1/2 cup ice water
•
Ice, for chilling
•
1 tablespoon sugar
•
1 1/4 teaspoons kosher salt, plus a heavy pinch for the egg wash
•
1/2 teaspoon freshly ground black pepper
•
1/4 cup shortening, chilled and cut into 1/2-inch pieces
•
1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes
•
2 tablespoons fresh lemon thyme leaves
•
1 large egg
•
For the Tomato Filling:
•
9 pounds heirloom tomatoes, destemmed and cut into 3/4-inch-thick rounds (15 to 20 various-size tomatoes)
•
4 teaspoons kosher salt
•
1/4 cup paper-thin garlic slices, cut on a mandoline or with a knife (1 head garlic)
•
5 lemon thyme sprigs
•
1/4 cup lemon basil leaves, torn slightly
•
Flaky sea salt, to taste
•
Freshly ground black pepper, to taste
ADVERTISEMENT