“Why don’t you just make a pizza?”
Because a pizza doesn’t have a flaky buttermilk biscuit crust, layers of fresh herbs like dill and an overwhelming amount of fresh tomatoes from the farm (which would sog out pizza crust).
Welcome to our lives, tomato pie. Based on a recipe from Bon Appetit, of course. Mine is slightly less caloric, and I used mozzarella instead of cheddar mostly because James wanted me to and I didn’t feel like going to the store to buy any. So here’s what you’ll need –
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 6 tbsp chilled unsalted butter, cut into 1/2” cubes
- 1 cup buttermilk
Combine the first four ingredients. Using your fingertips, rub in butter until coarse meal forms. Pour in buttermilk and knead until a dough forms. I found my dough to be rather… wet. So I needed to add more flour to it. Once formed, wrap and chill for at least one hour.
- 2 pounds large ripe tomatoes, cored and cut into 1/4” slices
- 2 cups grated mozzarella
- 1/3 cup finely grated Romano
- 1 scallion, trimmed, chopped
- 1/2 cup mayonnaise
- 2 tbsp chopped fresh dill
- 1 tbsp apple cider vinegar
- 2 tsp sugar
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 tbsp cornmeal
Slice your tomatoes and place on a baking sheet lined with paper towels. Cover with paper towels and let drain for 30 – 45 minutes. Meanwhile, combine the two cheeses together and set aside. Combine the scallion, mayo, dill, vinegar, sugar, salt and pepper and set aside.
Preheat your oven for 425 F. Once everything has chilled, melded, drained, etc. it’s time to compile! Roll out your buttermilk crust to about 11 inches (you’ll be using a nine inch pie plate). Line your pie plate and sprinke the bottom with cornmeal.
Add a layer of cheese, 1/3 tomatoes, 1/2 mayo mix, more cheese, more tomatoes, more mayo, more tomatoes and more cheese. Fold extra crust over tomatoes.
Bake for 35 – 40 minutes. Remove from oven and let cool for one hour befor enjoying.