Skillet Tomato Pie

0
1997

Cradled in a buttery cornmeal crust, this Southern tomato pie sings with summer flavor.

Skillet Tomato Pie
Yield: approximately 8 servings
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0 calories
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 2/3 cups all-purpose flour
  2. 1/3 cup plus 1 tablespoon plain cornmeal, divided
  3. 3 1/2 teaspoons kosher salt, divided
  4. 3/4 cup cold unsalted butter, cubed
  5. 6 to 8 tablespoons whole buttermilk, chilled
  6. 8 medium heirloom tomatoes, thinly sliced
  7. 1/2 cup halved small heirloom tomatoes
  8. 3/4 cup mayonnaise
  9. 1/2 cup grated Parmesan cheese
  10. 1 tablespoon chopped fresh thyme
  11. 1 tablespoon chopped fresh parsley
  12. 1 tablespoon chopped fresh oregano
  13. 1⁄4 teaspoon ground black pepper
  14. 2 teaspoons red wine vinegar
  15. Garnish: chopped fresh parsley, basil
Instructions
  1. In the work bowl of a food processor, pulse together flour,1⁄3 cup cornmeal, and 1 1⁄2 teaspoons salt. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add buttermilk, pulsing until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly with plastic wrap, and refrigerate until firm, at least 30 minutes.
  2. Line a baking sheet with several layers of paper towels. Place tomato on prepared pan; sprinkle with remaining 2 teaspoons salt. Let stand 30 minutes. Pat dry with a paper towel.
  3. Preheat oven to 425°. Sprinkle remaining 1 tablespoon cornmeal in bottom of a 10-inch cast-iron skillet. Set aside.
  4. On a lightly floured surface, roll dough into a 13-inch circle. Fit dough into prepared skillet, allowing edges to extend over sides of pan.
  5. In a small bowl, stir together mayonnaise, cheese, thyme, parsley, oregano, and pepper. Spread over bottom of dough. Layer medium tomato slices over filling; top with halved small tomatoes. Drizzle with vinegar. Fold edges of dough over tomatoes (dough will not completely cover tomatoes).
  6. Bake until crust is golden brown, approximately 30 minutes. Let cool on a wire rack 30 minutes before serving. Garnish with parsley and basil, if desired.
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calories
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fat
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protein
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carbs
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Southern Cast Iron https://www.southerncastiron.com/

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