Photo: Hector Sanchez; Styling: Heather Chadduck, 2013
Southern Living Magazine raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. Nobody wants a soggy tomato pie, so for best results, seed the tomatoes and drain the slices before baking.This recipe is a bit time consuming and may take up to three hours to prepare, but it is sure worth the effort!
RECIPE BY SOUTHERN LIVING
Serves 6 to 8
For the Crust:
2 1/4 cups self-rising soft-wheat flour , such as White Lily®
1 cup cold butter, cut up
8 cooked bacon slices, chopped
3/4 cup sour cream
For Filling :
2 3/4 pounds assorted large heirloom tomatoes, divided (*See Cook’s Notes)
2 teaspoons kosher salt, divided
1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons fresh dill sprigs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 scallion, thinly sliced
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons plain yellow cornmeal
Prepare Crust: 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 to 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, prepare Filling: Cut 2 pounds of 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 tsp. salt in a large 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 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
Bake at 425° 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.
To learn more about how to seed and drain tomatoes, please see Tori Avey’s tutorial at the following link: How to Seed Tomatoes
And a method is briefly outlined below:
- Place your tomato on a cutting board, stem side facing up.
- Roll the tomato sideways so the stem faces to the right, and cut the tomato down the center “equator” line into two halves.
- Use a small spoon or a quarter spoon melon baller to scoop the tomato seeds and any tough white core out of the four seed cavities. Discard the seeds.
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