Text 27739, 87 rader
Skriven 2015-06-03 05:25:52 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1153
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tomato & Cheddar Pie
 Categories: Pies, Vegetables, Cheese, Pastry
      Yield: 8 servings

MMMMM---------------------------CRUST--------------------------------
      2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Kosher salt
      6 tb Chilled unsalted butter; in
           - 1/2" cubes
      1 c  Buttermilk

MMMMM--------------------------FILLING-------------------------------
      2 lb Large ripe tomatoes; cored,
           - in 1/4" slices
  2 1/2 c  Coarse grated extra-sharp
           - cheddar
    1/4 c  Fine grated Parmesan
      1    Scallion; trimmed, chopped
    1/2 c  Mayonnaise
      2 tb Chopped fresh dill
      1 tb Apple cider vinegar
      2 ts Sugar
    3/4 ts Kosher salt
    1/2 ts Fresh ground black pepper
  1 1/2 tb Cornmeal

  SPECIAL EQUIPMENT: Use a 9" diameter glass or ceramic pie
  dish

  FOR CRUST: Whisk first 4 ingredients in a medium bowl.
  Using your fingertips, rub in butter until coarse meal
  forms and some small lumps remain. Stir in buttermilk and
  knead gently with your hands until dough forms. Wrap dough
  in plastic and chill for 1 hour.

  FOR FILLING: Lay tomatoes in a single layer on a baking
  sheet lined with 2 layers of paper towels. Place another 2
  layers of paper towels on top of tomatoes. Let stand for
  30 minutes to drain.

  Preheat oven to 425+.F/220+.C. Roll out dough between 2
  sheets of plastic wrap to an 11" round. Remove top layer
  of plastic wrap. Invert dough onto pie dish. Carefully
  peel off plastic wrap.

  Toss both cheeses in a medium bowl until evenly
  incorporated. Reserve 1/4 cup of cheese mixture. Whisk
  scallion, mayonnaise, dill, vinegar, sugar, salt, and
  pepper in a small bowl.

  Sprinkle cornmeal evenly over bottom of crust, then top
  with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over
  cheese, overlapping as needed. Spread half of mayonnaise
  mixture (about 1/3 cup) over. Repeat layering with 1 cup
  of cheese mixture, 1/2 of remaining tomato slices, and
  remaining mayonnaise mixture. Sprinkle remaining 1 cup
  cheese mixture over, then remaining tomato slices.
  Sprinkle with reserved 1/4 cup cheese mixture. Fold
  overhanging crust up and over edges of tomato slices.

  Bake pie until crust is golden and cheese is golden brown,
  35-40 minutes (check crust halfway and tent with foil if
  it's getting too dark). Let pie cool at least 1 hour and
  up to 3 hours before slicing and serving.

  by Ian Knauer

  Bon App+¬tit | August 2011

  Yield: Makes 8 servings

  MM Format by Dave Drum - 20 September 2011

  Uncle Dirty Dave's Archives

MMMMM

... "I like bread, and I like butter - but I like bread with butter best."

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)