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Tomato Pie with Parmesan and Basil
Ingredients
  • Crust
  • 2 ½ cups (300g) King Arthur Unbleached All-Purpose Flour
  •  
  • 1 teaspoon salt
  •  
  • 16 tablespoons (226g) unsalted butter, cold, cut into ½" cubes
  •  
  • ¼ cup (57g) water, cold
  •  
  • Filling
  • 1 cup (226g) mayonnaise, preferably Hellmann’s/Best Foods
  •  
  • ½ cup (113g) buttermilk
  •  
  • 2 large eggs
  •  
  • ¾ cup (50g) Parmesan cheese, freshly grated, divided*
  •  
  • 6 scallions, white and light green parts only, finely chopped
  •  
  • ¼ teaspoon black pepper, preferably freshly ground
  •  
  • 3 medium tomatoes, cored and cut into thick slices; or 2 medium tomatoes, cored and cut into thick slices plus ½ cup (100g) cherry tomatoes, halved
  •  
  • ½ cup (7g) basil
  •  
  • Use Parmigiano-Reggiano, if desired.
Steps
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