Tomato Pie with Basil and Gruyère
August 1, 2020
Process the flour and 1 teaspoon of the salt in a food processor, just until blended. Add the butter and pulse until the mixture resembles coarse meal. Remove to a bowl. Mix in the sour cream. Add the ice water 1 tablespoon at a time, mixing by hand until the dough forms a ball. Knead the dough 4 or 5 times. Wrap in plastic wrap and chill for 30 minutes.
Cut the tomatoes into 1/4-inch slices and remove the seeds. Reserve 1/2 pound of the tomato slices. Arrange the remaining slices on paper towels. Sprinkle with 1 teaspoon of the salt. Let stand for 30 minutes. Pat dry with paper towels.
Spread the onion over the bottom of the pie shell. Dollop 1/3 of the cheese mixture over the onion. Arrange half of the salted tomatoes over the cheese mixture, overlapping the slices. Repeat the layers of cheese mixture and tomatoes. Dollop with the remaining cheese mixture. Top with the reserved tomatoes, overlapping the slices.
Place the pie on a baking sheet. Bake for 40 to 45 minutes or until the crust is brown and the filling is hot and bubbly, covering the outer rim of the crust with a foil ring or crust shield if the crust browns too quickly. Let stand at room temperature to cool completely. Garnish with basil chiffonade.