tomato cheddar pie
Josh: How bout a hug?
Me: Nah, I gotta pee…
–
Josh: Glad to see you’re still in your pajamas at 3 o’clock in the afternoon.
Me: Well! I’ve been working all day!
–
He laughs hysterically at me all the time telling me I am like Kramer walking into Jerry’s apartment and slathering my face with butter. And he is (of course) Jerry who asks, What are you doing? Apparently I give Kramer like responses: Well, I was out of butter at my house Jerry! Responses so ludicrous but yet make perfect sense (to the Kramer me) yet don’t answer the question with something legit.
Not that I mind my husband getting his daily dose of funny from me but I decided to stuff his mouth with something other than laughter. A tomato pie, which is more like a deep dish pizza pie, that is layered with cheeses, sour cream and chives sitting on top of a puffy buttermilk crust. And if there is anything you should know about my husband (besides the fact that he is obsessed with chocolate peanut butter and Seinfeld equally) is that he is a literal pizza monger. He is having a bad day? Give him pizza. You want to make him feel super special? Give him pizza. You want to please him, be nice to him, make him shut up? Give him pizza. It is like the cure all, and I have discovered it, and used it, and will continue to do so until the day I die.
Josh and Meg are currently sitting on beach chairs sipping wine water as they bask in their beached whale like state (and totally don’t care). Responses will be slow, but recipes will keep coming as her pregnancy brain didn’t forget about you (awwwww).
One Year Ago: Egg Salad Sandwiches with Tarragon
Tomato Cheddar Pie
Adapted from Bon Appetit
Crust:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into pieces
1 cup buttermilk
Filling:
2 pounds large ripe tomatoes, cored and cut into 1/4-inch thick slices
2 1/2 cups (8 – 9 ounces) grated extra-sharp cheddar cheese
1/4 cup finely grated parmesan cheese
1/2 cup sour cream
1/4 cup minced chives
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cornmeal
Crust: Whisk first four ingredients in a medium bowl. Using a pastry cutter, cut in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for at least one hour or over night.
Filling: Lay tomato slices in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
Preheat oven to 425-degrees. On a lightly floured surface gently roll out dough to an 11-inch round. Place dough inside of the pie pan letting the edges over hang.
Toss both cheeses together in a medium bowl. Whisk sour cream, chives, vinegar, sugar, salt and pepper in a small bowl.
Sprinkle cornmeal evenly over the bottom and sides of the crust then top with 1/2-cup cheese mixture. Arrange half of the tomato slices over the cheese, over lapping if needed. Spread half of the sour cream mixture over the tomatoes. Repeat layering with 1 cup of cheese mixture, the remaining tomato slices and remaining sour cream mixture. Sprinkle remaining 1 cup cheese mixture over top. Fold overhanging crust up and over the edges of the cheese.
Bake pie until crust is golden and cheese is golden brown, 35 – 40 minutes (check crust half-way through and tent with foil if it is getting too dark.) Let pie cool at least 1 hour and up to 3 hours before slicing and serving.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
Comment Guidelines
Most of the comments and emails I receive are positive, conversational, and very welcome as part of the dialogue that I love about the food blogging community. Unfortunately, there is still a minority of comments that are offensive, irrelevant, and sometimes simply rude. Of course, the misfortune about creating comment guidelines is that the people leaving the former kind of comments are already following the guidelines, and the people leaving the latter kind of comments probably won't bother to read the guidelines or will simply ignore them. Still, please follow the guidelines. It will make the online world a better place for all of us.
The Good Kind of Comments:
- Conversational. If you're starting or continuing a conversation about your life, your experiences in the kitchen, or stories about your family, then I love and welcome your comments. The ability to genuinely connect with other people with similar interests whom I may never otherwise meet is one of the things I most love about the food blogging community, and I encourage people to participate as much as they'd like in these sometimes spontaneous conversations.
- Feedback. If you tried a recipe that you found on The Red Spoon, I would love to hear about it. Whether it was a success or a flop, whether you added ingredients or adjusted cooking times, whatever you did, I am always interested in hearing how things went in another kitchen with the same recipe.
- Questions. If something in a recipe is confusing or obviously wrong, please feel free to ask a question. Or, if you're just really curious about where we bought the cutest outfit on the latest Henry cameo, don't be shy at all about asking.
The Bad Kind of Comments:
- Irrelevant. I'm pretty open minded about the kinds of conversations that might happen in the comments section, but the ones I'm referring to here are things like permission requests, recipe requests, advertising requests, etc. that would be more appropriate in an email. A good rule of thumb is that if the comment will alienate everyone else reading the post, try putting in an email directly to me instead.
- Linking. As part of the comment in-take form, there is a field where you can enter your website or blog and it will appear as a hyperlink embedded in your name in the text of the comment. This kind of linking is perfectly acceptable. When linking is not acceptable is if the corresponding comment is completely irrelevant, i.e. an excuse to market your website on my website, in which case your comment will be deleted for irrelevance, or if you leave a link in the body of the comment. The rule of thumb is don't try to market your website on my website. I know all the tricks and I will delete your comment if I think this is what you're doing.
- Nastygrams. Every once in a while I find one of these in my inbox or in a comment on a post. People sending me nastygrams: don't do it. You're wasting your time. I really don't care if you think my blog "looks like" another blog, of if you think talking about my kid and putting pictures of him in posts is "copying" another blog. Seriously. The blog you're rushing to defend probably didn't come up with that one either, and even if they did there is nothing illegal, unethical, or unfair about doing the same thing. If you're genuinely concerned that plagiarism has taken place on The Red Spoon, just send me a polite email asking if I forgot to credit someone somewhere. But when you leave an anonymous comment saying that my website is ugly, you have become that annoying kid on the playground that wants to correct everyone but that no one else likes, except you're not a kid so what's your excuse? Your comment will be deleted, your email won't be responded to, and thank you for the page views and corresponding advertising revenue.
- Parenting Advice. Josh and I love being parents, and we definitely need all the help we can get, but from the people that are actually involved in our daily lives and know what help we need. Please don't leave parenting advice in the comments sections. Such comments will be deleted.
I saw this in Bon Appetit and ripped out it to try it! I was wondering how it would turn out and it looks like it turns out lovely and tastes even better! And love the fact that giving the hubby pizza makes everything all better. My hubby is the same way!
This looks wonderful!
My baby is 6 months old and my hubby still says I have prego brain! ;)
Lol, Allison, mine is 2 next month and I still have prego brain. Mine might be helped by my anemia, though.
I wonder if I could modify this to be freezable… not sure how fresh tomato slices would freeze… but I’m hoping to stock my freezer before I go back to college next month.
Yup the preggie memory loss is a real downer. It doesn’t get any better after you give birth either. I’m still dealing with the eternal search for my glasses and keys. But that tomato pie does look awesome! At least you have that written down!
I remember pregnancy brain LOL! I have 3 girls. The pregnancy brain parlays into “milk” brain due to nursing. And not to be a downer…but I have never fully recovered those brain cells. The kids are worth it though :) And I get to use it as my excuse forever. haha…
My sister-in-law swears by the pregnancy brain. My mom says it never goes away O-o Eek! Makes me nervous.
Anyway, I love this pie, so good, and my selves are stocked with everything needed to make one, so I should give it a try!
I truly think pregnancy sucks your brain cells right out. No worries you get back to normal after birth at some point.
Why does Josh drink water but not wine? :) Emotional support? :)
The tart looks delicious. Hope you have an easy time!
This was a recipe contest winner on NPR a few years back. It is one of my favorites! My prego brain turned into mommy mush after birth. It takes a while but you get back to normal eventualy.
I was really into making tomato pie last summer, but yours is MUCH prettier. Plus, this looks a little tastier! I really need to try this recipe. p.s. I’ve not been pregnant yet, but I do hear that pregnancy brain is pretttttty funny stuff at times.