Skillet Tomato Pies

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For these tomato pies, you’ll want to wait for the ripest, most flavorful tomatoes of summer—preferably heirloom.

Skillet Tomato Pies
Serves: Makes 4
 
Ingredients
  • 1¼ cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon plain yellow cornmeal, divided
  • 2 teaspoons kosher salt, divided
  • 6 tablespoons cold unsalted butter, cubed
  • 6 tablespoons whole buttermilk, chilled
  • 4 (¼-inch-thick) green tomato slices
  • 4 (¼-inch-thick) red tomato slices
  • 4 large red or yellow campari tomatoes, cut into ¼-inch-thick slices
  • ¾ cup mayonnaise
  • ¾ cup shredded sharp white Cheddar cheese, divided
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons grated yellow onion
  • ¼ teaspoon ground black pepper
  • Garnish: torn fresh basil, ground black pepper
Instructions
  1. In the work bowl of a food processor, pulse together flour, 1 tablespoon cornmeal, and 1 teaspoon salt. Add cold butter, and pulse until mixture is crumbly. With processor running, add buttermilk in a slow, steady stream just until dough comes together. Turn out dough, and shape into 4 disks. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Place tomato slices on several layers of paper towels. Sprinkle with ½ teaspoon salt. Turn tomato slices over; sprinkle with remaining ½ teaspoon salt. Let stand for 30 minutes. Pat tomato slices dry with a paper towel.
  3. Preheat oven to 375°. Sprinkle remaining 1 teaspoon cornmeal into 4 (5-inch) cast-iron skillets.
  4. On a lightly floured surface, roll each disk of dough into a 7-inch circle. Transfer to prepared skillets, pressing into bottom and up sides. Fold edges under, and crimp as desired.
  5. In a small bowl, stir together mayonnaise, ½ cup cheese, basil, onion, and pepper. Spoon mayonnaise mixture into prepared crusts, spreading to edges. Arrange tomatoes over mayonnaise mixture.
  6. Bake until crust is golden brown, about 27 minutes. Sprinkle with remaining ¼ cup cheese. Bake until cheese is melted, about 5 minutes more. Let stand for 20 minutes before serving. Garnish with basil and pepper, if desired.
Notes
No small skillets? You can make this recipe in a 10-inch skillet.

 

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