IN Great Taste by Yvette Jemison
Savory Summer Pie
92
Inside Northside
Savory Summer Pie Servings: 6 Pastry Crust Makes 1 9-inch deep-dish crust 1 ½ cups all-purpose flour, plus more for work surface ½ teaspoon kosher salt ½ cup chilled unsalted butter 1/3 cup ice water 2 teaspoons apple cider vinegar
1. Whisk flour and salt together in a large bowl. Grate the butter into the bowl, and toss to coat with the flour. 2. Stir ice water and vinegar together in a cup and sprinkle over the flour and butter. Combine the flour and butter with your hands until a dough
photos: YVETTE JEMISON
WHEN SUMMER TOMATOES finally arrive, it’s so tempting to eat them as they are, but they’re incredible when used to create a main course. If your home garden or local farmers market is filled with juicy tomatoes, it’s the perfect time to try this savory summer pie. This hearty pie can be served for breakfast, dinner or a weekend brunch. The sharp cheddar flavor layered with caramelized onions complement the peak season tomatoes. The all-butter crust can be prepared up to 2 days ahead if your tomatoes need a few more days to completely ripen. When your window sill is lined with ripe tomatoes, transform them into this savory pie for the perfect summer meal. We’d like to see your version. Share your creations by tagging us on Instagram at @insidenorthside. For more recipes, go to YDelicacies.com or follow on Instagram at @y_delicacies.