Sharp White Cheddar and Heirloom Tomato Pie
- 2 ½ Cups all-purpose flour
- 1 Teaspoon salt
- ½ Teaspoon sugar
- ½ Pound salted butter (2 sticks), diced and kept ice cold (recommended: Tillamook Sweet Cream Salted Butter)
- ⅔ Cup ice cold water
- 1 Tablespoon chilled apple cider vinegar
- About 1 ¼ Pounds of heirloom tomatoes, sliced ¼-inch thick
- 5 Ounces Sharp White Cheddar, grated (2 cups)
- 1 Large egg lightly beaten
- ⅓ Cup heavy cream
- 4 Ounces spicy Italian sausage, remove from casing and sauté until crispy then drain excess fat and cooled to room temperature
- 2 Tablespoons mayonnaise
- Pinch of salt and pepper
- Salted butter
- Apple cider vinegar
- Heirloom tomatoes
- Sharp White Cheddar
- Heavy cream
- Spicy Italian sausage
- All-purpose flour
- Chef note: This recipe produces two 8-10” crusts.
- Combine the flour, salt, and sugar and mix with a whisk in a large bowl. Toss Tillamook Sweet Cream Salted Butter in the flour coating evenly. Using a pastry cutter, cut butter into ⅛ -¼ -inch morsels.
- Stir together ice cold water and apple cider vinegar.
- Add ½ the water mixture to the bowl, mixing with a spoon. Once absorbed, add all but 1 Tbsp. of the remaining water mixture and mix until dough starts to form. If floury and dry, add remaining Tbsp of water. Press a couple times against the side of the bowl with your hand to gather dough together. Transfer dough to a lightly floured surface and knead a few times until dough comes together. Divide the dough into two disks. Wrap each in plastic wrap and refrigerate one at least 30 minutes up to 12-hours and freeze the other for future tarts. Roll out dough on a floured surface to a 12-inch round, about ¼-inch thick. Fit dough into the tart pan, trim, and freeze completely (1 hour).
- Preheat the oven to 425°F with an oven rack in the center. Cut out a round of parchment paper or use a piece of foil a bit larger than the shell. Line the frozen shell with the paper and fill with dried beans or rice to weigh it down. Par-bake the tart shell on a rimmed baking sheet, not the one you froze the shell on, 20 minutes, rotate the pan and bake another 20 minutes. Let rest on the counter with weights in it for 10 minutes minimum. (The crust can be wrapped tightly and will last 1-2 days room temp).
- While the tart shell is baking, spread sliced tomatoes into a single layer on a cooling rack and gently salt. Let stand for 20 minutes to leach out the water. Flip tomatoes over and repeat salting and draining.
- Turn the oven down to 350°F. Combine all the remaining filling ingredients and press into the tart shell. Arrange tomatoes on top and bake tart on a rimmed baking sheet for 25 minutes. Rotate the tart and bake for another 25 minutes. Serve at room temperature.