oftt

Laurie Colwin's Tomato Pie

by Lisa
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2 pounds homegrown tomatoes, thinly sliced
2 cups flour
1 stick butter
4 teaspoons baking powder
3/4 cup (or thereabouts) milk
1½ cup sharp cheddar cheese, grated
1/3 cup mayonnaise
2 tablespoons lemon juice
Chopped basil, chives or scallions to taste


Make the biscuit-dough crust by bleding flour, butter, baking powder and milk either by hand or in a food processor.

Roll out half the dough on a floured surface and line a 9-inch pie plate with it. This dough is thicker than a normal pie crust.

Layer the tomatoes on top, scarttering with scallions and/or herbs.

Sprinkle 1 cup of the cheddar over the tomatoes. Thin mayonnaise with lemon juice and drizzle on top, followed by remaining cheddar.

Roll out remaining dough, fit it over the filling and pinch the edges of the dough together to seal them.

Cut several steam vents in the top crust and bake the pie at 400 degrees for about 25 minutes.

Pair this with a salad and glass of wine, and you have an awesome, easy summer supper. Or you can serve it as an appetizer or a side-dish! (Good-quality chopped tomatoes from a can will do in the off-season, too.)

This is one of those dishes that tastes even better as leftovers the next day. Reheat in a 350-degree oven till the cheese is soft and gooey.

 

 

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