Ingredients

The following ingredients have 7 Servings
  • 1 1/4 cups all-purpose flour
  • 1/4 cup shortening
  • 6 teaspoons unsalted butter
  • 1/2 teaspoon sea salt
  • 4 tablespoons ice water
  • 2 1/4 pounds tomatoes, thinly sliced
  • 1 1/4 teaspoons kosher salt
  • 1/2 cup yellow or red onion, diced
  • 1 1/2 teaspoons black pepper
  • 6 teaspoons canola oil
  • 1/2 cup fresh basil, chopped
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup mayonnaise

Instruction

  • Mix the flour, shortening, butter and sea salt in a food processor until fine crumbs form. Blend in the ice water until the dough forms a ball.
  • Remove the dough from the food processor, and work it with your hands until it is the shape of a disk. Wrap the dough in plastic wrap, and place it in the refrigerator to chill for 30 minutes.
  • Remove the dough from the refrigerator, and place it on a smooth surface, Sprinkle the dough with flour, and roll it to a 1/8-inch thickness.
  • Place the dough in a 9-inch pie pan, and trim to fit. Chill in the refrigerator for 30 minutes.
  • Line the edges of the pie pan with aluminum foil, and weight the bottom of the crust down with pie weights. Bake the crust in a 425 degree oven for 20 minutes.
  • Remove the aluminum foil, and bake the crust for an additional five minutes. Allow the crust to cool.
  • Salt the tomato slices, and allow them to drain in a colander for 10 minutes. Mix the tomatoes with the salt, pepper, onion, oil, basil, Parmesan cheese, cheddar cheese and mayonnaise.
  • Pour the tomato mixture in the cooled pie crust. Bake at 350 degrees for 30 minutes before serving.