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Tomato-Cheddar Pie

Sam Worley
  • 165 minutes
  • Serves 1

INGREDIENTS

1/2 tsp

kosher salt

1/2 tsp

sugar

1 1/4 cups

all-purpose flour, plus more for surface

1/2 cup

cold unsalted butter, cut into cubes

3

large heirloom tomatoes (about 2 pounds), sliced 1/4" thick

3/4 tsp

kosher salt, divided

All-purpose flour (for surface)

1 cup

finely chopped Vidalia onion (about 1/2 medium onion)

1/2 tbsp

unsalted butter

1 1/2 cups

grated sharp cheddar (about 4 ounces)

1/2 cup

mayonnaise (preferably Duke's)

1/4 cup

coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme

1 tsp

mild hot sauce

1/2 tsp

freshly ground black pepper

1

9" pie pan