Wednesday, July 25, 2012

Tomato Pie with a Buttermilk Biscuit Crust

Tomato Pie with a Buttermilk Biscuit Crust
For the crust:
2  cups flour, plus more for kneading and rolling out crust
1 1/2  teaspoons baking powder
1/2  teaspoon baking soda
1/2  teaspoon kosher salt
6  tablespoon butter, cut into small pieces and chilled
1  cup buttermilk

For the pie:
2  pounds tomatoes, (about 5-6) cored and cut into 1/4" slices
1/2  teaspoon kosher salt, divided
1  tablespoon cornmeal
2  cups (8 ounces) shredded cheese, I used 5-Italian blend and monterey jack cheese
1/2  cup (2 ounces) shredded Parmesan cheese
3/4  cup mayo
4  green onions, sliced
10-12 basil leaves, chopped (2 tablespoons)
1  teaspoon Frank's Hot Sauce
1/2  teaspoon kosher salt
1/2  teaspoon black pepper

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, place the disk on a lightly floured surface and roll out to a 11" circle. Carefully pick up the dough and place in 9 or 9 1/2" deep dish pie plate. Trim any excess and fold edges under and crimp. Place in a 350 degree oven and par bake 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 other 1/4 teaspoon kosher salt. Cover with paper towels and let 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 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, kosher salt and pepper.

After the tomatoes have sat, 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 degree oven for 35 to 40 minutes until golden and crust is browned. Watch carefully toward the end and tent with foil if the pie is getting too brown.

Let sit at least 30-45 minutes before cutting.



Shared at these fabulous blogs:
Buns In My Oven What's Cookin' Wednesday
Katherine Martinelli Best Last of Summer Recipes


  1. Oh Kim...that looks and sounds mighty tasty. I hope to make it soon. YUUUMMM!

  2. I have been searching for a tomato pie recipe....I do believe I have found one. Thank you for sharing at Foodie Friends Friday.

  3. This looks so delicious. Thank you so much for linking back to us! AND of course, thank you for sharing on Foodie Friends Friday! Don't forget to come back and vote on Sunday!

  4. I saw this on Gooseberry Patch and thought it looked absolutely scrumptious. I'm so happy you shared at Church Supper too. Thank you! Have a blessed week & come back soon ~EMM

  5. This is just scrumptious! I've never made a biscuit crust before and can't wait to make this! Thank you for sharing the recipe!

  6. Thanks so much for sharing with Wednesdays Adorned From Above Link Party. This looks so good. I can't wait to try it.

  7. Wow I love this recipe. I think I would like to add some spinach and mushrooms too, my favorites:) Thanks for sharing the recipe.

    Hopping by and following your lovely blog (FB and Pinterest).

    The Quiet Mom blogging @ How to Cook Fresh Artichoke Recipe

    Also, don't miss this: 12 Major Reasons to Use Self-Hosted WordPress for Blogging and Selling Your Products Online + Custom Blog or Social Network Button Giveaway

  8. This looks and sounds so amazing! Thanks for linking up with What's Cookin' Wednesday!


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