Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup cold unsalted butter, (cut into pieces)
- 1/2 cup ice water
- 2 cups shredded sharp cheddar cheese, (about 10 ounces)
- 1 cup mayonnaise
- 1 tablespoon chopped fresh parsley
- 2 green onions, (white and green parts chopped)
- 1 tablespoon grated Parmesan cheese
- 1 cup Panko crumbs
- 1 1/2 pounds tomatoes, (sliced 1/2-inch thick)
Instruction
- Make pie crust. Combine flour, salt, and sugar in a food processor. Add butter and pulse until the mixture resembles coarse meal, about 10 seconds.
- Slowly add ice water, pulsing the mixture for no longer than 30 seconds, just until it begins to form a ball.
- Divide dough ball into 2 pieces and place each on a piece of plastic wrap. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Remove dough from refrigerator.. Let the dough rest for several minutes at room temperature and then roll it out on a lightly floured surface until it fits a 9-inch pie plate. Transfer pie crust to pie plate. This is easy to do if you roll the dough on a piece of parchment paper and then just flip it over into the pie pan and peel the paper off.
- Place tomato slices on paper towels to remove some of the excess moisture.
- Preheat oven to 425 degrees.
- In a medium bowl, mix together cheddar cheese, mayonnaise, parsley, green onions, Parmesan cheese, and bread crumbs.
- Layer 1/2 of the tomatoes in the pie pan. Cover with 1/2 the cheese mixture. Repeat layers.
- Bake for about 30 minutes or until top of the pie is browned and bubbling. Serve warm.
