- 2 1/2 cups self-rising flour , sifted
- 2 Tbsp. unsalted butter , cold
- 2 Tbsp. vegetable shortening , cold
- 1/4 cup grated cheddar cheese or grated Pepper Jack cheese
- 1/2 cup buttermilk
- 2 Tbsp. unsalted butter
- 1/2 Vidalia onion , chopped
- 1 stalk celery , chopped
- 2 cloves garlic , minced
- 1 jalapeno pepper , seeded and minced
- 3 cups baby pear tomatoes (red and yellow), cut in half lengthwise
- 2 Tbsp. all-purpose flour
- Salt and freshly ground black pepper to taste
- 1 egg white , beaten
- 2 Tbsp. water
- 2 Tbsp. grated Parmesan cheese
Using the pulse button on the food processor, process until coarse.
Gradually add the buttermilk—it will make a ball.
Remove from the food processor and refrigerate.
To make tomato filling: Heat the butter in a sauté pan over medium heat. Add the onion, celery, garlic and pepper. Cook until the vegetables are soft.
Add the tomatoes and the all-purpose flour, tossing well.
Season with salt and pepper, remove from the heat and allow to cool.
To serve: Remove the dough from the refrigerator and split in half.
Coat and 8-inch tart or pie pan with vegetable spray.
On a lightly floured surface, roll the dough out in a circle, 1/4-inch thick, and press into the pan. Avoid stretching the dough.
Fill with the tomato mixture.
Take the second ball and roll it into a flat disk, cutting it into strips with a sharp knife or pastry wheel. Place the strips over the top of the pie. Then lay the strips in the opposite direction, creating a basket-weave design.
Refrigerate the pie and preheat the over to 400°.
Remove the pie from the refrigerator, and brush with the egg-white wash, sprinkle with Parmesan cheese and place in the oven. Bake for 10 minutes.
Reduce the heat to 375° and bake the pie for 35 minutes. Cover with foil if the pie edges begin to brown too quickly. Bake the pie until it begins to bubble. Serve warm or at room temperature.
Back to the Family © 2007 by Thomas Nelson Publishers.