Cast Iron Classics

CHEDDAR-DILL TOMATO PIE

MAKES 1 (10-INCH) PIE

Few things can beat the cheesy richness and fresh summer flavor of a classic tomato pie.

CRUST

1¾ cups all-purpose flour
¼ cup plus 1 teaspoon plain yellow cornmeal, divided
1½ teaspoons kosher salt
½ cup cold unsalted butter, cubed
1 large egg
¼ cup whole buttermilk

FILLING

2½ pounds red tomatoes (about 5 medium)
1 pound green tomatoes (about 2 medium)
2½ teaspoons kosher salt, divided
1 cup mayonnaise
2 tablespoons plus 2 teaspoons chopped fresh dill, divided
1 tablespoon grated fresh onion
½ teaspoon ground black pepper
1¼ cups shredded sharp white Cheddar cheese
¼ cup shredded sharp yellow Cheddar cheese

1. For crust: In the work bowl of a food processor, place flour, ¼ cup cornmeal, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg and buttermilk in a slow, steady stream just until dough comes together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.

For filling: Line 2 baking sheets with paper towels. Cut a ¼-inch slice from top of each tomato.