I've been really into working with my hands lately, and this recipe features a biscuit dough that you can really dig your hands into making. In fact, I realized after making this dish, just how versatile this biscuit dough could be! Besides the pie's stunning appearance, it was really enjoyable. I rarely use fresh dill, (not really sure why?) but the dill paired with the tomatoes in a most EXCELLENT fashion. It was creamy, not heavy, with a distinct cheddar flavor ringing throughout. The dough had a crisp outer shell, but was pleasantly soft and supple when the perfect bite was eaten. Really, really nice!
Make the biscuit dough for the crust:
- 2 cups AP flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 6 Tbls (3/4 stick) chilled unsalted butter, cut into ½" cubes
- ¾ cup buttermilk
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.
Make the filling and slice the tomatoes:
- 2 lbs large ripe tomatoes (I used heirloom), cored and cut into ¼" slices
- 2 ½ cups coarsely grated sharp cheddar (8-9 oz.)
- ¼ cup finely grated Parmesan (½ oz.)
- 1 green onion, white part removed, thinly sliced
- ½ cup mayo
- 2 Tbls chopped fresh dill
- 1 Tbls apple cider vinegar
- 2 tsp sugar
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 ½ Tbls coarse cornmeal
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 min. to drain.
Preheat oven to 425°. 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 ¼ 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 ½ cup cheese mixture. Arrange ⅓ of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about ⅓ cup) over. Repeat layering with 1 cup of cheese mixture, ½ of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved ¼ cup cheese mixture.
Fold overhanging crust up and over edges of tomato slices, (I didn't need to do this step, I just formed a nice edge by pressing it around the lip of the pie pan).
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.