The savory summer pie of your dreams! A flakey, cornmeal crust filled with a smear of herby white cheddar cream cheese, loaded with halved cherry tomatoes. The way the tomatoes roast over the top, turning into tangy pools of jam balances it all out so flawlessly. mmm! Delicious!

INGREDIENTS – serves 6-10

2/3c flour
1/3c cornmeal
1/4t salt
6T butter, cold + cubed
5-6T buttermilk or milk

6oz cream cheese, room temp
1c white cheddar, shredded (orange is fine)
2-3T fresh chives, chopped
1t fresh or dried thyme
1/8t salt
1/4t black pepper
1 egg

2-3c cherry tomatoes, halved

INSTRUCTIONS

Preheat oven to 475°F.

To make the dough, dump flour, cornmeal and salt in a food processor and pulse 1-2 times to incorporate. Put the butter cubes in then pulse until distributed and roughly pea sized. Pour 5T buttermilk in, pulse to combine, add more if it doesn’t stick together when you clench some in your fist.

Roll the dough out to 1/4″ circle then gently place it in a pie or tart dish. Carefully, press it into shape then trim the excess and prick the middle with a fork a few times. Bake for 10 minutes then allow to cool for another 10 minutes.

In a med-large bowl, stir together cream cheese, cheddar, chives, thyme, salt, pepper and egg until combined then evenly spread it out in the crust.

Lightly press tomato halves, cut side up into the cheese mixture. Squeeze in as many as you possibly can.

Cover the crust with foil (so it doesn’t burn). I like to cut a circle out of a square piece of foil by folding it in quarters then cutting an arc out of it about the size of the radius of the pie. Kinda like making a paper snowflake.

Bake for 1 hour.

ENJOY!