Father's Day Special - Tomato And Cheddar Pie - My Recipe Book By Tarika Singh
- 10 years ago
It is rightly said,'A FATHER is a daughter's first love.' On this special occasion of Father's Day, food blogger Tarika Singh is up with an absolutely delectable recipe which delights her father's taste buds. Check out Tarika's take on this delicious and mouth watering recipe, called Tomato & Cheddar Pie, which she prepares specially for her father to wish him a Happy Father's Day.
Ingredients:
For the pie crust:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tablespoons / 85 grams of chilled, unsalted butter; cut into cubes
3/4 cup buttermilk
For the filling:
1 kg of ripe tomatoes, cored & cut into ¼ - inch slices
250 grams of extra sharp cheddar cheese, grated
14 grams finely grated Parmesan cheese
1 spring onion, trimmed & chopped
1/2 cup yogurt
2 Tablespoons chopped fresh dill
1 Tablespoon apple cider vinegar
2 tsp sugar
3/4 tsp salt
1/2 tsp pepper
1 1/2 Tablespoons cornmeal
Method:
For the pie crust:
- Add the flour, baking powder, baking soda & salt to the bowl of a food processor and pulse it to combine.
- Add the chilled butter cubes and pulse until it resembles wet sand.
- Sparingly add the buttermilk and pulse until the dough starts to come together.
- Transfer the dough on to a floured working surface and gently knead it.
- Shape it in the form of a disc and wrap it in cling film. Chill it in the refrigerator for at least an hour.
For the filling and layering:
- Line a baking sheet with 2 layers of paper towels.
- Lay the sliced tomatoes in a single layer on this prepared baking sheet and cover with another 2 layers of paper towels.
- Let it stand for 30 minutes, allowing the tomatoes to drain.
- Toss together the Cheddar & Parmesan in a medium-sized bowl until well combined.
- Set aside 1/4 cup of this cheese mixture.
- In a separate bowl, whisk together the yogurt, spring onion, dill, vinegar, sugar, salt & pepper.
- Pre-heat the oven to 220 degrees Celsius.
- Roll out the dough between 2 sheets of parchment paper into an 11-inch round.
- Peel off the top layer of parchment and carefully invert the dough onto the pie dish. Carefully peel off the layer of parchment.
- Trim off the excess edges and crimp the sides (optional).
- Sprinkle cornmeal evenly over the bottom of the crust. Then:
- Sprinkle 1/2 cup of cheese mixture.
- Arrange 1/3 of the tomatoes over the cheese, overlapping as required.
- Spread half of the yogurt mixture over the tomatoes.
- Sprinkle 1 cup of cheese mixture.
- Arrange half of the remaining tomato slices over the cheese.
- Spread the remaining yogurt mixture.
- Sprinkle the remaining cheese
- Arrange the remaining tomato slices.
- Now, sprinkle the 1/4 cup cheese mixture set aside in step 5.
- Bake the pie in the pre-heated oven for 35 or 40 minutes or until the crust is golden & cheese is golden brown. If the crust starts to brown too much, tent it with some foil.
- Allow the pie to cool for 1 to 3 hours before slicing and serving.
Host: Tarika Singh ( www.tarikasingh.com )
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Ingredients:
For the pie crust:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tablespoons / 85 grams of chilled, unsalted butter; cut into cubes
3/4 cup buttermilk
For the filling:
1 kg of ripe tomatoes, cored & cut into ¼ - inch slices
250 grams of extra sharp cheddar cheese, grated
14 grams finely grated Parmesan cheese
1 spring onion, trimmed & chopped
1/2 cup yogurt
2 Tablespoons chopped fresh dill
1 Tablespoon apple cider vinegar
2 tsp sugar
3/4 tsp salt
1/2 tsp pepper
1 1/2 Tablespoons cornmeal
Method:
For the pie crust:
- Add the flour, baking powder, baking soda & salt to the bowl of a food processor and pulse it to combine.
- Add the chilled butter cubes and pulse until it resembles wet sand.
- Sparingly add the buttermilk and pulse until the dough starts to come together.
- Transfer the dough on to a floured working surface and gently knead it.
- Shape it in the form of a disc and wrap it in cling film. Chill it in the refrigerator for at least an hour.
For the filling and layering:
- Line a baking sheet with 2 layers of paper towels.
- Lay the sliced tomatoes in a single layer on this prepared baking sheet and cover with another 2 layers of paper towels.
- Let it stand for 30 minutes, allowing the tomatoes to drain.
- Toss together the Cheddar & Parmesan in a medium-sized bowl until well combined.
- Set aside 1/4 cup of this cheese mixture.
- In a separate bowl, whisk together the yogurt, spring onion, dill, vinegar, sugar, salt & pepper.
- Pre-heat the oven to 220 degrees Celsius.
- Roll out the dough between 2 sheets of parchment paper into an 11-inch round.
- Peel off the top layer of parchment and carefully invert the dough onto the pie dish. Carefully peel off the layer of parchment.
- Trim off the excess edges and crimp the sides (optional).
- Sprinkle cornmeal evenly over the bottom of the crust. Then:
- Sprinkle 1/2 cup of cheese mixture.
- Arrange 1/3 of the tomatoes over the cheese, overlapping as required.
- Spread half of the yogurt mixture over the tomatoes.
- Sprinkle 1 cup of cheese mixture.
- Arrange half of the remaining tomato slices over the cheese.
- Spread the remaining yogurt mixture.
- Sprinkle the remaining cheese
- Arrange the remaining tomato slices.
- Now, sprinkle the 1/4 cup cheese mixture set aside in step 5.
- Bake the pie in the pre-heated oven for 35 or 40 minutes or until the crust is golden & cheese is golden brown. If the crust starts to brown too much, tent it with some foil.
- Allow the pie to cool for 1 to 3 hours before slicing and serving.
Host: Tarika Singh ( www.tarikasingh.com )
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited