Heirloom Tomato and Cheddar Pie

By Vaughn Vreeland · cooking.nytimes.com

8 to 12 servings

prepPreheat oven to 425°F / 220°C (for parbaking crust)

prepHave a 9-inch pie plate ready

⅓ cup / 79 ml cold full-fat buttermilk

Mix buttermilk, water & ice cubes

Mix in buttermilk (discard ice), form dough

Laminate dough: square, stack, flatten

Chill dough 2 hrs or up to 2 days

Roll to 12-inch round, fit pie plate

Crimp edge, poke holes, freeze 20 min

Parbake 425°F / 220°C, 20 min with weights

Lower to 350°F / 175°C, bake 15 min until golden

Cool crust completely; adjust oven to 375°F / 190°C

Pat tomatoes dry, layer half in crust

Pour filling over tomatoes, add cheese & remaining tomatoes

Bake 375°F / 190°C, 50–60 min until set & browned

Cool 1 hr, top with chives & slice

1 tablespoon cold water

2 ice cubes

1 ½ cups / 192 g all-purpose flour, plus more for rolling

Whisk flour, chives, sugar, salt & pepper

Rub in cold butter until pea-sized

¼ cup / 14 g chopped fresh chives

1 tablespoon sugar

2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine sea salt

½ teaspoon ground black pepper

½ cup / 113 g cold unsalted butter, cut into ½-inch cubes

1 ½ pounds / 680 g heirloom tomatoes (about 4 medium)

Slice tomatoes ½-inch thick, salt & drain

½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine sea salt

½ cup / 119 ml full-fat buttermilk

Whisk buttermilk, mayo, egg, mustard, pepper & cayenne

Fold in basil & chives

¼ cup / 56 g mayonnaise

1 large egg plus 1 egg yolk

1 tablespoon Dijon mustard

½ teaspoon ground black pepper

1 pinch ground cayenne (optional)

½ cup / 15 g chopped fresh basil

¼ cup / 14 g chopped fresh chives, plus more for serving

8 oz / 226 g sharp Cheddar, grated (2 cups)

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