Tomato and Cheddar Pie
The time after a vacation is the toughest for me to get back to work and re-align my energies. Refreshed with new experiences, I’m usually lost dreaming up new recipes and projects while cheekily ignoring the dishes piled up in the sink. Really… the humdrum can wait! But this time, it’s just been ‘b
For the pie crust
For the filling
  1. For the pie crust
  2. Add the flour, baking powder, baking soda salt to the bowl of a food processor; pulse to combine.
  3. Add the chilled butter cubes and pulse until it resembles wet sand in appearance. Sparingly add the buttermilk and pulse until the dough starts to come together.
  4. 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.
  5. For the filling layering
  6. 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.
  7. Toss together the Cheddar Parmesan in a medium-sized bowl until well combined. Set aside ¼ cup of this cheese mixture.
  8. In a separate bowl, whisk together the yogurt, spring onion, dill, vinegar, sugar, salt pepper.
  9. 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)
  10. For this bit of layering, I jotted down the steps taped it on my kitchen wall to make it easier to follow. Sprinkle cornmeal evenly over the bottom of the crust. Then:
  11. Sprinkle ½ cup of cheese mixture.
  12. Arrange 1/3 of the tomatoes over the cheese, overlapping as required.
  13. Spread half of the yogurt mixture over the tomatoes.
  14. Sprinkle 1 cup of cheese mixture.
  15. Arrange half of the remaining tomato slices over the cheese.
  16. Spread the remaining yogurt mixture.
  17. Sprinkle the remaining cheese.
  18. Arrange the remaining tomato slices.
  19. Now, sprinkle the ¼ cup cheese mixture set aside in step.
  20. 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.
  21. Allow the pie to cool for 1 to 3 hours before slicing and serving.
Recipe Notes