Tomato and Cheddar Pie

Name: Tomato and Cheddar Pie
Yield: 8
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes; 3/4 cup buttermilk; 2 pounds large ripe tomatoes, cored and cut into 1/4" slices; 2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces); 1/4 cup finely grated Parmesan (1/2 ounce); 1 scallion, trimmed, chopped; 1/2 cup mayonnaise; 2 tablespoons chopped fresh dill; 1 tablespoon apple cider vinegar; 2 teaspoons sugar; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 tablespoons cornmeal

Tomato and Cheddar Pie was pinched from <a href="http://www.bonappetit.com/recipes/2011/08/tomato-and-cheddar-pie" target="_blank">www.bonappetit.com.</a>

"With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving...."

INGREDIENTS

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2 cups all-purpose flour

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1 1/2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon kosher salt

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6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes

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3/4 cup buttermilk

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2 pounds large ripe tomatoes, cored and cut into 1/4" slices

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2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)

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1/4 cup finely grated Parmesan (1/2 ounce)

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1 scallion, trimmed, chopped

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1/2 cup mayonnaise

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2 tablespoons chopped fresh dill

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1 tablespoon apple cider vinegar

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2 teaspoons sugar

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3/4 teaspoon kosher salt

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1/2 teaspoon freshly ground black pepper

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1 1/2 tablespoons cornmeal

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