Serves 8
110 min
Buttermilk Tomato Pie with Easy Pie Crust
Recipe GLPR02df40bd7f0880
A rustic savory pie featuring fresh tomatoes, cottage cheese, and herbs in a homemade buttermilk crust. This elegant yet approachable dish combines tender tomato slices with a creamy herb-infused filling, all topped with crispy panko breadcrumbs for a satisfying main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 teaspoon sugar
4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening, cut into 1/2-inch cubes
2 tablespoons ice-cold vodka or ice water
1 pound pie weights or dried beans
1 1/2 pounds fresh tomatoes, cut into 1/4-inch slices
Freshly-ground black pepper
3 tablespoons sour cream
1 beaten egg, minus 1 tablespoon
3 tablespoons olive oil
1 1/4 cup drained cottage cheese
1 teaspoon fresh thyme leaves, chopped
1 teaspoon minced chives
3/4 cup panko bread crumbs
Directions
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the all-purpose flour, sugar, and salt with a whisk.
Cut the cold butter and vegetable shortening into small cubes. Add them to the flour mixture and use a pastry blender to work the fats into the flour until the mixture resembles coarse breadcrumbs or rolled oats with some pea-sized pieces remaining.
Sprinkle half of the ice-cold vodka (or water) over the mixture and gently knead 4-5 times until the dough begins to come together. If the dough is still dry and crumbly, add the remaining vodka one teaspoon at a time until a shaggy dough forms.
Press the dough into a flat disk shape, wrap it in plastic wrap, and refrigerate for 1 hour. After chilling, remove the dough from the refrigerator and let it sit at room temperature for exactly 10 minutes.
On a lightly floured work surface, use a generously floured rolling pin to roll the dough into a thin circle about 1/4 inch thick and 10 inches across.
Transfer the rolled dough to a pie plate, leaving about 1/2 inch of dough overhanging the edge. Crimp the edges with your fingers into a decorative pattern. Prick the bottom all over with a fork.
Line the pie crust with aluminum foil and fill with pie weights or dried beans to prevent puffing. Bake for 30 minutes until the crust is partially set.
Remove the crust from the oven and carefully remove the foil and weights. Set the crust aside to cool slightly.
While the crust cools, line a cooling rack with several layers of paper towels. Arrange the fresh tomato slices on the paper towels.
Sprinkle the tomato slices lightly with salt and a few grinds of freshly ground black pepper. Allow them to drain on the paper towels for 10 minutes.
In a mixing bowl, whisk together the sour cream, beaten egg (minus 1 tablespoon), and olive oil until well combined.
Stir the fresh thyme and minced chives into the sour cream mixture.
Gently fold the herb-sour cream mixture into the drained cottage cheese until you have a uniform, creamy filling.
Layer half of the dried tomato slices into the bottom of the pre-baked pie crust. Season this layer with a pinch of salt and a grind of black pepper.
Spread half of the cottage cheese filling evenly over the tomato layer.
Arrange the remaining tomato slices on top of the filling. Season with another pinch of salt and a grind of black pepper.
Spread the remaining cottage cheese filling over the top tomato layer and smooth it into an even layer.
Generously sprinkle the panko bread crumbs over the entire top of the pie.
Bake the pie for 30-35 minutes, until the panko bread crumbs are golden brown and the filling is set.
Remove the pie from the oven and let it cool for 10 minutes before serving. Serve warm or at room temperature.
