Heirloom Tomato and Cheddar Pie

8 to 12 servings

prepPreheat oven to 425°F / 220°C
⅓ cup / 79 ml cold full-fat buttermilk	Mix buttermilk, water & ice	Add buttermilk mixture, mix with fork	Laminate dough: square, stack, flatten	Chill dough 2+ hours	Roll & fit dough into 9-inch pie plate	Crimp edges & poke holes, freeze 20 min	Parbake 425°F / 220°C, 20 min with weights	Lower to 350°F / 175°C, bake 15 min more	Cool crust completely	Bake 375°F / 190°C, 50-60 min until set	Cool 1+ hour, top with chives & serve
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
¼ cup / 14 g chopped fresh chives
1 tablespoon sugar
2 teaspoons kosher salt (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	Rub in cold butter until pea-sized
1 ½ pounds heirloom tomatoes (about 4 medium)	Slice & salt tomatoes on paper towels	Pat tomatoes dry, layer & fill pie
½ teaspoon kosher salt (Diamond Crystal) or ¼ teaspoon fine sea salt
½ cup / 119 ml full-fat buttermilk	Whisk buttermilk, mayo, egg, mustard, pepper, cayenne
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
½ cup / 15 g chopped fresh basil
¼ cup / 14 g chopped fresh chives	Fold basil & chives into filling
8 oz / 226 g sharp Cheddar, grated

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.