Tomato and Cheddar Pie

Name: Tomato and Cheddar Pie
Total time: 2 h 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 6 tablespoons unsalted butter; 1 cup buttermilk; 2 pounds tomatoes; 2½ cups extra-sharp cheddar; ¼ cup Parmesan; 1 whole scallion; ½ cup mayonnaise; 2 tablespoons fresh dill; 1 tablespoon apple cider vinegar; 2 teaspoons sugar; ¾ teaspoon kosher salt; ½ teaspoons black pepper; 1½ tablespoons cornmeal; 1 piece pie dish

A savory pie featuring layers of ripe tomatoes and sharp cheddar cheese in a homemade buttermilk crust. This rustic dish combines fresh summer tomatoes with rich cheese and herbs for a delicious meal.

8 servings

2 hr 55 min

Published October 4, 2025

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Ingredients

•2 cups all-purpose flour
•1½ teaspoons baking powder
•½ teaspoon baking soda
•½ teaspoon kosher salt
•6 tablespoons unsalted butter
•1 cup buttermilk
•2 pounds tomatoes
•2½ cups extra-sharp cheddar
•¼ cup Parmesan
•1 whole scallion
•½ cup mayonnaise
•2 tablespoons fresh dill
•1 tablespoon apple cider vinegar
•2 teaspoons sugar
•¾ teaspoon kosher salt
•½ teaspoons black pepper
•1½ tablespoons cornmeal
•1 piece pie dish

Cooking Instructions

1.
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.
60 min
2.
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.
30 min
3.
Preheat oven to 425°F. 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.
15 min
4.
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.
10 min
5.
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.
20 min
6.
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.
40 min

Ingredients

•2 cups all-purpose flour

•1½ teaspoons baking powder

•½ teaspoon baking soda

•½ teaspoon kosher salt

•6 tablespoons unsalted butter

•1 cup buttermilk

•2 pounds tomatoes

•2½ cups extra-sharp cheddar

•¼ cup Parmesan

•1 whole scallion

•½ cup mayonnaise

•2 tablespoons fresh dill

•1 tablespoon apple cider vinegar

•2 teaspoons sugar

•¾ teaspoon kosher salt

•½ teaspoons black pepper

•1½ tablespoons cornmeal

•1 piece pie dish

Cooking Instructions

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.

60 min

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.

30 min

Preheat oven to 425°F. 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.

15 min

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.

10 min

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.

20 min

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.

40 min