Fresh Tomato Pie
2 cups all-purpose flour 2 teaspoons black peppercorns -- crushed fine Kosher salt 1 tablespoon baking powder 1 stick chilled butter -- cut into cubes 2/3 cup whole milk 2 1/2 pounds medium-sized ripe slicing tomatoes -- peeled and sliced 1 fresh basil 4 ounces grated medium-sharp or sharp Cheddar -- (2 cups) 2/3 cup 1/2 lemon 2 tablespoons heavy cream -- up to 3 Sift or mix together the flour, pepper, 1 teaspoon salt and the baking powder. Either by hand using a pastry blender or in a food processor, quickly work the butter into the flour mixture so that it has the consistency of coarse-grain sand. If using a food processor, add the milk, pulse quickly 2 to 3 times SectionsAbout Us© Quench Magazine |