Heirloom Tomato and Cheddar Pie
Flaky buttermilk-and-chive crust, zesty herb custard and sharp Cheddar give a tangy, elevated take on a Southern tomato pie; salting and patting heirloom tomatoes prevents a watery filling.
You may be tempted to avoid your oven at all costs in the summer, but this twist on a classic Southern tomato pie is absolutely worth it. It all starts with a flaky and flavorful buttermilk-and-chive crust that recalls the flavors of sour cream and onion and is good enough to eat on its own. The buttermilk is the real workhorse here, as it not only brings the dough together, but also lends tang, tenderness and toastiness to the crust once it's fully baked. Those flavors are reinforced in a zippy and herbaceous custard that cuts through the richness of the Cheddar and really helps the heirloom tomatoes sing. Once the tomatoes are sliced, they're generously salted for a few minutes, then patted dry to draw out excess moisture, ensuring clean slices that aren't watery. It's a pie that's fantastic at room temperature (or even a touch warm), but might be even better cold from the fridge the next day.
Time: 5 hr 45 min