Tomato, Cheddar, and Bacon Pie
"We raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. For best results, seed the tomatoes and drain the slices before baking...."
INGREDIENTS
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Crust
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2 1/4 cups self-rising soft-wheat flour (such as White Lily)
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1 cup cold butter, cut up
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8 cooked bacon slices, chopped
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3/4 cup sour cream
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Filling
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2 3/4 pounds assorted large tomatoes, divided
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2 teaspoons kosher salt, divided
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1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
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1/2 cup freshly shredded Parmigiano-Reggiano cheese
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1/2 cup mayonnaise
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1 large egg, lightly beaten
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2 tablespoons fresh dill sprigs
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1 tablespoon chopped fresh chives
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1 tablespoon chopped fresh flat-leaf parsley
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1 tablespoon apple cider vinegar
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1 green onion, thinly sliced
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2 teaspoons sugar
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1/4 teaspoon freshly ground black pepper
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1 1/2 tablespoons plain yellow cornmeal
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