Ingredients:
For the pie crust:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda 1/2 tsp salt
6 Tablespoons / 85 grams of chilled, unsalted butter; cut into cubes
3/4 cup buttermilk
For the filling:
1 kg of ripe tomatoes, cored & cut into ¼ - inch slices
250 grams of extra sharp cheddar cheese, grated
14 grams finely grated Parmesan cheese
1 spring onion, trimmed & chopped
1/2 cup yogurt
2 Tablespoons chopped fresh dill
1 Tablespoon apple cider vinegar
2 tsp sugar
3/4 tsp salt
1/2 tsp pepper
1 1/2 Tablespoons cornmeal
Method:
For the pie crust:
- Add the flour, baking powder, baking soda & salt to the bowl of a food processor and pulse it to combine.
- Add the chilled butter cubes and pulse until it resembles wet sand.
- Sparingly add the buttermilk and pulse until the dough starts to come together.
- Transfer the dough on to a floured working surface and gently knead it.
- Shape it in the form of a disc and wrap it in cling film. Chill it in the refrigerator for at least an hour.
For the filling and layering:
- Line a baking sheet with 2 layers of paper towels.
- Lay the sliced tomatoes in a single layer on this prepared baking sheet and cover with another 2 layers of paper towels.
- Let it stand for 30 minutes, allowing the tomatoes to drain.
- Toss together the Cheddar & Parmesan in a medium-sized bowl until well combined.
- Set aside 1/4 cup of this cheese mixture.
- In a separate bowl, whisk together the yogurt, spring onion, dill, vinegar, sugar, salt & pepper.
- Pre-heat the oven to 220 degrees Celsius.
- Roll out the dough between 2 sheets of parchment paper into an 11-inch round.
- Peel off the top layer of parchment and carefully invert the dough onto the pie dish. Carefully peel off the layer of parchment.
- Trim off the excess edges and crimp the sides (optional).
- Sprinkle cornmeal evenly over the bottom of the crust. Then:
- Sprinkle 1/2 cup of cheese mixture.
- Arrange 1/3 of the tomatoes over the cheese, overlapping as required.
- Spread half of the yogurt mixture over the tomatoes.
- Sprinkle 1 cup of cheese mixture.
- Arrange half of the remaining tomato slices over the cheese.
- Spread the remaining yogurt mixture.
- Sprinkle the remaining cheese
- Arrange the remaining tomato slices.
- Now, sprinkle the 1/4 cup cheese mixture set aside in step 5.
- Bake the pie in the pre-heated oven for 35 or 40 minutes or until the crust is golden & cheese is golden brown. If the crust starts to brown too much, tent it with some foil.
- Allow the pie to cool for 1 to 3 hours before slicing and serving.
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