Name: Summer Tomato Pie
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 c. all-purpose flour; 1 tbsp. baking powder; kosher salt; 1/4 tsp. herbes de Provence; 6 tbsp. chilled unsalted butter; 3/4 c. milk; 2 lb. Roma tomatoes; c. mayonnaise; 1 tsp. herbes de Provence; 2 tsp. extra-virgin olive oil; 2 tbsp. chopped fresh basil; 1 tbsp. finely chopped fresh chives; kosher salt; Freshly ground pepper; 2 c. shredded aged Cheddar; 1 tbsp. unsalted butter

Step 1Make crust: In a food processor, pulse flour, baking powder, 1 teaspoon salt, and herbes de Provence until combined. Add butter and pulse until mixture resembles small peas. Transfer to a large bowl and add milk, stirring until mixture is shaggy. Knead a few times, until dough comes together to form a ball. Divide dough into 2 pieces, one slightly larger than the other.

Step 2Place larger dough half on parchment paper and cover with a second sheet. Roll out dough to create a 12-inch circle that is about 1/4-inch thick. Transfer to a baking sheet and refrigerate until chilled, about 20 minutes. Repeat with remaining dough half, rolling it out to a slightly thinner 12-inch circle. While dough is chilling, preheat oven to 400 degrees F.

Step 3Make filling: Bring a large pot of water to a boil. Place a large bowl of ice water in the sink. Use a sharp knife to carefully score a small X in the bottom of each tomato, then plunge into boiling water for 30 seconds. Using a slotted spoon, immediately transfer tomatoes to ice-water bath for about 1 minute. Transfer to a paper-towel-lined plate to drain. Once tomatoes are cool enough to handle, peel and slice into 1/4- to 1/2-inch-thick rounds; remove seeds and set tomatoes aside.

Step 4In a small bowl, whisk together mayonnaise and herbes de Provence; set aside.

Step 5Remove thicker dough circle from refrigerator and fit into a 9-inch pie plate. Trim edges of dough, leaving 1/2-inch overhang all around. Brush dough with oil, then arrange half the tomato slices in overlapping layers on bottom. Sprinkle with half the basil and chives, season with salt and pepper, and sprinkle with 1 cup Cheddar. Arrange remaining tomatoes over Cheddar. Sprinkle with remaining basil and chives, season with salt and pepper, top with herbed mayonnaise, then sprinkle with remaining Cheddar. Remove remaining crust from refrigerator and place over the top of tart. Fold overhang under the edge of bottom crust and crimp edges to seal. Brush crust with butter.

Step 6Bake until crust is golden, 30 to 35 minutes. Transfer tomato pie to a wire rack and let cool for at least 1 hour before serving.