Every Southerner knows that tomato pie is a summer staple, and with seasonal squash in the mix, there’s no way you’ll be able to have just one slice.
Summer Squash and Tomato Pie
Makes 1 (10-inch) pie
Ingredients
- 3 medium vine-ripened tomatoes, sliced ½ inch thick and seeded
- 1 tablespoon plus ½ teaspoon kosher salt, divided
- 1 tablespoon unsalted butter, softened
- Buttermilk Cornmeal Piecrust (recipe follows)
- 2 tablespoons olive oil
- 2 pounds assorted yellow squash and zucchini, sliced ¼ inch thick
- 1 cup thinly sliced yellow onion
- 2 cups shredded sharp white Cheddar cheese
- 2 large eggs
- ⅔ cup sour cream
- ⅔ cup mayonnaise
- 2 tablespoons chopped fresh basil
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup panko (Japanese bread crumbs), divided
- 2 teaspoons butter, melted
- Garnish: fresh basil
Buttermilk Cornmeal Piecrust
- 1 cup all-purpose flour
- ¼ cup self-rising cornmeal mix
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup cold unsalted butter, cubed
- ¼ cup cold whole buttermilk
Instructions
- Place tomatoes in a single layer on a paper towel-lined rimmed baking sheet. Sprinkle 1 tablespoon salt all over both sides of all tomatoes. Let stand for 20 minutes. Blot excess moisture and salt off both sides of all tomatoes.
- Preheat oven to 350°. Grease a 10-inch cast-iron skillet with softened butter.
- On a lightly floured surface, roll Buttermilk Cornmeal Piecrust to a 14-inch circle. Transfer crust to prepared skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Place skillet in freezer while preparing filling.
- In a large cast-iron skillet, heat oil over medium heat. Add squash, zucchini, and onion; cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Remove from heat; let cool slightly.
- In a large bowl, whisk together cheese, eggs, sour cream, mayonnaise, basil, garlic powder, remaining ½ teaspoon salt, and pepper. Stir in squash mixture until combined.
- In prepared crust, layer half of squash mixture, half of tomato slices, and ¼ cup bread crumbs. Repeat with remaining squash mixture and remaining tomato slices.
- Bake for 25 minutes. In a small bowl, stir together melted butter and remaining ¼ cup bread crumbs; sprinkle onto pie. Bake until filling is bubbling and top is golden brown, 15 to 20 minutes more. Let cool on a wire rack for at least 30 minutes before serving. Garnish with basil, if desired.
Buttermilk Cornmeal Piecrust
- In the work bowl of a food processor, pulse together flour, cornmeal, salt, and pepper. Add cold butter; pulse until mixture is crumbly. With processor running, add buttermilk in a slow, steady stream just until dough comes together.
- Turn out dough onto a lightly floured surface. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 3 days. Let dough stand at room temperature for 15 minutes before rolling out.
