Ingredients for Tomato and Cheddar Pie

• 250g plain flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoons bicarbonate of soda

• 1/2 teskedar kosher salt

• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes

• 240ml buttermilk

• 900g large ripe tomatoes, cored and cut into 1/4" slices

• 375g coarsely grated extra-sharp cheddar (8-250g )

• 40g finely grated Parmesan (15g)

• 1 spring onion, trimmed, chopped

• 1/2 cup mayonnaise

• 2 tablespoons chopped fresh dill

• 1 tablespoon apple cider vinegar

• 2 teskedar socker

• 3/4 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 1 1/2 tablespoons cornmeal

• Use a 9"-diameter glass or ceramic pie dish

Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.

Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.

Preheat oven to 218°C. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.

Toss both cheeses in a medium bowl until evenly incorporated. Reserve 30g cheese mixture. Whisk spring onion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.

Sprinkle cornmeal evenly over bottom of crust, then top with 60g cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 40g ) over. Repeat layering with 120g cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 120g cheese mixture over, then remaining tomato slices. Sprinkle with reserved 30g cheese mixture. Fold overhanging crust up and over edges of tomato slices.

Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.

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