SUMMER SQUASH AND TOMATO PIE
Makes 1 (10-inch) pie
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
1. Line a rimmed baking sheet with paper towels. Place tomatoes in a single layer on prepared pan. 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.
2. Preheat oven to 350°. Grease a 10-inch cast-iron skillet with softened butter.
On a lightly floured surface, roll Buttermilk Cornmeal Piecrust into a
