Name: Tomato Pie with Cornmeal Crust
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 8 servings
Ingredients: 1/2 cup plain yellow cornmeal; 3/4 cup all-purpose flour, plus more for dusting; 1/2 teaspoon kosher salt; 1/3 cup vegetable shortening; 5 tablespoons ice cold water; 4 to 5 large heirloom tomatoes, sliced; Kosher salt; 1 tablespoon Miss Brown’s House Seasoning, recipe follows; 2 tablespoons chopped fresh chives, plus more for garnish; 2 tablespoons chopped fresh parsley, plus more for garnish; 1/2 large Vidalia onion, very thinly sliced; 4 ounces tasso or smoked ham, diced; 1 cup Pimiento Cheese, recipe follows; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon paprika; 1 tablespoon kosher salt; 1 tablespoon freshly ground pepper; 8 ounces extra-sharp yellow Cheddar, shredded; 4 ounces white Cheddar (preferably Vermont Cheddar), shredded; 8 ounces cream cheese, softened; 4 ounces diced pimientos, drained and juice reserved; 3 tablespoons mayonnaise; 1 tablespoon finely chopped fresh chives; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon smoked paprika; Kosher salt and freshly ground black pepper

Directions

Special equipment:

a 9-inch deep-dish pie plate; pie weights or dried beans

Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
Preheat the oven to 400 degrees F.
Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Pimiento Cheese:

Yield: 2 1/2 to 3 cups

Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

Tomato Pie with Cornmeal Crust

Ingredients

Cornmeal Crust:

Filling:

Miss Brown’s House Seasoning:

Pimiento Cheese:

Directions

Special equipment:

Miss Brown’s House Seasoning:

Pimiento Cheese:

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