Summer Squash and Tomato Pie
Serves: 1 (10-inch) pie
 
Ingredients
  • 3 medium vine-ripened tomatoes, sliced 1⁄2 inch thick and seeded
  • 1 tablespoon plus 1⁄2 teaspoon kosher salt, divided
  • 1 tablespoon unsalted butter, softened
  • Buttermilk Cornmeal Piecrust (recipe follows)
  • 2 tablespoons olive oil
  • 2 pounds assorted yellow squash and zucchini, sliced 1⁄4 inch thick
  • 1 cup thinly sliced yellow onion
  • 2 cups shredded sharp white Cheddar cheese
  • 2 large eggs
  • 2⁄3 cup sour cream
  • 2⁄3 cup mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 cup panko (Japanese breadcrumbs), divided
  • 2 teaspoons butter, melted
  • Garnish: fresh basil
Instructions
  1. Line a rimmed baking sheet with paper towels. Place tomatoes in a single layer on prepared pan. Sprinkle 1 tablespoon salt all over both sides of all tomatoes. Let stand for 20 minutes. Blot excess moisture and salt off both sides of all tomatoes.
  2. Preheat oven to 350°. Grease a 10-inch cast-iron skillet with softened butter.
  3. On a lightly floured surface, roll Buttermilk Cornmeal Piecrust into a 14-inch circle. Transfer crust to prepared skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze while preparing filling.
  4. In a large cast-iron skillet, heat oil over medium heat. Add squash, zucchini, and onion; cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Remove from heat; let cool slightly.
  5. In a large bowl, whisk together cheese, eggs, sour cream, mayonnaise, basil, garlic powder, pepper, and remaining 1⁄2 teaspoon salt. Stir in squash mixture until combined.
  6. In prepared crust, layer half of squash mixture, half of tomato slices, and 1⁄4 cup bread crumbs. Repeat with remaining squash mixture and remaining tomato slices.
  7. Bake for 25 minutes. In a small bowl, stir together melted butter and remaining 1⁄4 cup bread crumbs; sprinkle onto pie. Bake until filling is bubbling and top is golden brown, 15 to 20 minutes more. Let cool on a wire rack for at least 30 minutes before serving. Garnish with basil, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/summer-squash-tomato-pie/