Tomato Pie

INGREDIENTS

2 cups

AP flour

1 Tbs

Baking powder

3/4 tsp

Salt

3/4 stick

Butter cut into 1/2 inch cubes plus 2 tbs melted

3/4 cup

Whole milk

1/3 cup

Mayonnaise

2 tbs

Fresh lemon juice

3/4 lb

Beefsteak tomatoes

1/2 cup

corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided

Finely chopped basil

1 tbs

Finely chopped chives

1/4 tsp

Black pepper

7 ozs

coarsely grated sharp Cheddar (1 3/4 cups), divided

NOTES

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes. An idea: Want to slab pie this and serve it to a crowd? I agree, it would be brilliant. This is how I’d approach it: Make 1 1/2 batches of the crust (slab pies require more crust for the same amount of filling) and arrange the filling in one layer instead of two in a parchment-lined 15x10x1-inch pan. Increase the amount of butter you brush the top with to a tablespoon or two and the baking time to about 45 minutes (this is an estimate, you should take it out when it is golden and the filling is bubbling). Be sure to remove the tomato seeds; that extra wetness could make for a slab pie mess.

Jaime Caldwell • 2018-08-12