1. Blueberry Scones with Orange Glaze

    xo-marilynrose-xo:

    Ingredients:

    Scones
    -2 cups all-purpose flour
    -1 tablespoon baking powder
    -1/2 teaspoon salt
    -2 tablespoons sugar
    -5 tablespoons unsalted butter, cold, cut in chunks
    -1 cup fresh blueberries
    -1 cup heavy cream, plus more for brushing the scones

    Glaze
    -2 tablespoons unsalted butter
    -2 cups powdered sugar, sifted
    -2 oranges, juiced and zested

    Directions:

    Preheat the oven to 400 degrees F.

    Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

    Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

    You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

     
  2. hardknockvida:

    image

    Doughnuts on your fork!  Getchyasome!  :)

    Ingredients

    The Dough-Cake Batter

    1 cup pancake mix
    1 cup white cake mix (I used Betty Crocker, it has the most ‘doughnutty’ taste)
    1 ½ cup milk
    piping bag with large tip

    Directions

    In a medium bowl, mix up the Pancake Mix & the Cake Mix with the milk…set aside
    Fill a piping bag with the Dough-cake/Pan-Nut batter
    Slowly pipe circles onto a skillet, leaving a circle in the center, they puff up so make sure your circle leaves room for that, so it won’t close up on you!…
    Grill them up until they’re golden on both sides…

    Ingredients

    The Glaze

    1 cup powdered sugar
    A few drizzles of milk..until it’s thick and creamy!

    Directions

    Prepare the glaze simply by stirring in some milk into the powdered sugar..until it’s thick!  Adjust the ratios as necessary!
    Now for the BEST part!
    ~Stack..~Drizzle..~Prepare to amaze all who enter the room!
    Take a moment to stare and take it all in..lol!
    Then sink your fork down deep into the BEST pancake/doughnuts E.V.E.R!
    Finally..take a giant sticky bite of your Glazed Doughnut Pancake Breakfast!

    From here

     
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    justbesplendid:

Baked Eggs over Bratwurst and Potatoes  by The Hungry Giant
(serves 2 – 3)
3 tbsp olive oil
2 pieces bratwurst/hungarian sausage, sliced thinly, around 125 grams each
4 strips of bacon, sliced into 1-inch pieces
half a bulb of garlic, minced
1 red onion, sliced
1 small potato, around 150 grams, peeled and diced small
50 grams green peas
4 – 5 eggs
cayenne pepper, to taste
Spanish paprika, to taste
salt and pepper, to taste
Chili flakes, for garnish
Preheat the oven to 180 C/ 350 F. In a pan, heat the oil. Add the garlic and the onion. Saute until fragrant.
Add the potatoes and cook until it starts to brown at the sides.
Toss in the bacon and saute until it starts to render. Add the sausage slices and mix together.
Add the peas. Season with salt, pepper, cayenne, paprika.
Remove the pan from heat and crack the eggs over the mixture. Season the yolks with a little bit of salt, pepper and paprika.
Place the pan in the oven and allow to cook for about 15 minutes or until the yolks are set but still slightly runny. When done, remove from the oven, garnish with chili flakes and serve warm with rice. Enjoy!

    justbesplendid:

    Baked Eggs over Bratwurst and Potatoes  by The Hungry Giant

    (serves 2 – 3)

    • 3 tbsp olive oil
    • 2 pieces bratwurst/hungarian sausage, sliced thinly, around 125 grams each
    • 4 strips of bacon, sliced into 1-inch pieces
    • half a bulb of garlic, minced
    • 1 red onion, sliced
    • 1 small potato, around 150 grams, peeled and diced small
    • 50 grams green peas
    • 4 – 5 eggs
    • cayenne pepper, to taste
    • Spanish paprika, to taste
    • salt and pepper, to taste
    • Chili flakes, for garnish
    1. Preheat the oven to 180 C/ 350 F. In a pan, heat the oil. Add the garlic and the onion. Saute until fragrant.
    2. Add the potatoes and cook until it starts to brown at the sides.
    3. Toss in the bacon and saute until it starts to render. Add the sausage slices and mix together.
    4. Add the peas. Season with salt, pepper, cayenne, paprika.
    5. Remove the pan from heat and crack the eggs over the mixture. Season the yolks with a little bit of salt, pepper and paprika.
    6. Place the pan in the oven and allow to cook for about 15 minutes or until the yolks are set but still slightly runny. When done, remove from the oven, garnish with chili flakes and serve warm with rice. Enjoy!
     
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    culinarycurator:

Pumpkin Crunch Granola
The perfect fall breakfast. This is basically a lift and adapt from one of my favourite bloggers, but, I tried out the recipe this week and it’s just so good that I need to share it with as many people as possible! The name says it all. It’s a super crunchy granola with three basic ingredients: pumpkin seeds, pumpkin spices and oats, roasted to a crispy chewy finish with honey and maple syrup. I added almonds for an extra nutty protein kick, but you can do it without if you prefer.
Ingredients (makes ~4 cups)
1 cup of raw pepitas (pumpkin seeds)
1/2 tbsp butter
2 tbsp honey
1/2 tbsp brown sugar
2 cups of old fashioned, rolled oats
2/3 cup of raw almonds
1/2 cup maple syrup
Spice mix (see below)
1/2 tsp salt
1.5 tbsp of walnut oil (can sub. for coconut oil or other nut oil)
Spice mix:
1 tsp cinnamon
1/8 tsp all spice
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Salt
Prep: Preheat oven to 325 and combine the spice mix and set aside. 
Warm butter in a non stick saucepan over medium-high heat. As soon as butter melts, add pepitas and 1/2 tsp of the spice mix. Cook the seeds until toasted (about 4 minutes) stirring constantly. Note: watch the seeds VERY carefully to avoid burning.
Add honey and brown sugar and continue cooking for 2 minutes, then, remove from heat and spread over a large piece of wax paper, allowing the seeds to cool completely (10-15 minutes).
Combine oats, almonds and spice mix in a medium bowl. Meanwhile, over high heat, combine the maple syrup and walnut oil. Bring the liquids to a bowl and then reduce to a simmer for 2 minutes. Carefully pour the syrup mixture over the oat mixture and toss to coat. 
Place oat mixture on a large baking tray (or two small ones) in a single layer and cook for 25 minutes, stirring/tossing every 5 minutes. 
Remove from oven and allow to cool completely. Once cooled, place the oat mixture in a bowl with the cooled candied pepitas to combine them.
make this when… in the fall. to satisfy a pumpkin pie craving. on a sunday for the week before. To enjoy over yogurt or ice cream with fresh fruit.original recipe can be found at: http://www.eatliverun.com/pumpkin-crunch-granola/

    culinarycurator:

    Pumpkin Crunch Granola

    The perfect fall breakfast. This is basically a lift and adapt from one of my favourite bloggers, but, I tried out the recipe this week and it’s just so good that I need to share it with as many people as possible! The name says it all. It’s a super crunchy granola with three basic ingredients: pumpkin seeds, pumpkin spices and oats, roasted to a crispy chewy finish with honey and maple syrup. I added almonds for an extra nutty protein kick, but you can do it without if you prefer.

    Ingredients (makes ~4 cups)

    • 1 cup of raw pepitas (pumpkin seeds)
    • 1/2 tbsp butter
    • 2 tbsp honey
    • 1/2 tbsp brown sugar
    • 2 cups of old fashioned, rolled oats
    • 2/3 cup of raw almonds
    • 1/2 cup maple syrup
    • Spice mix (see below)
    • 1/2 tsp salt
    • 1.5 tbsp of walnut oil (can sub. for coconut oil or other nut oil)

    Spice mix:

    • 1 tsp cinnamon
    • 1/8 tsp all spice
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • Salt
    1. Prep: Preheat oven to 325 and combine the spice mix and set aside. 
    2. Warm butter in a non stick saucepan over medium-high heat. As soon as butter melts, add pepitas and 1/2 tsp of the spice mix. Cook the seeds until toasted (about 4 minutes) stirring constantly. Note: watch the seeds VERY carefully to avoid burning.
    3. Add honey and brown sugar and continue cooking for 2 minutes, then, remove from heat and spread over a large piece of wax paper, allowing the seeds to cool completely (10-15 minutes).
    4. Combine oats, almonds and spice mix in a medium bowl. Meanwhile, over high heat, combine the maple syrup and walnut oil. Bring the liquids to a bowl and then reduce to a simmer for 2 minutes. Carefully pour the syrup mixture over the oat mixture and toss to coat. 
    5. Place oat mixture on a large baking tray (or two small ones) in a single layer and cook for 25 minutes, stirring/tossing every 5 minutes. 
    6. Remove from oven and allow to cool completely. Once cooled, place the oat mixture in a bowl with the cooled candied pepitas to combine them.


    make this when… in the fall. to satisfy a pumpkin pie craving. on a sunday for the week before. To enjoy over yogurt or ice cream with fresh fruit.

    original recipe can be found athttp://www.eatliverun.com/pumpkin-crunch-granola/

     
  5. sweetygoodness:

Honey Nut Scones
Ingredients:
1 large egg
2 tablespoons honey
1/2 cup cold whole milk (I used 2%)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup chopped walnuts or pecans
Directions:
Preheat oven 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Stir the egg, honey and milk together.
Whisk the flours, baking powder, baking soda and salt in a large bowl. Drop in butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips, or using a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between — and that’s just right.
Pour the liquid ingredients over the dry ingredients and stir with a fork (or by hand) just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in chopped walnuts.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet.
Bake the scones for about 20 minutes, or until the tops are deeply golden and firmish to the touch. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. Enjoy : )

    sweetygoodness:

    Honey Nut Scones

    Ingredients:

    • large egg
    • 2 tablespoons honey
    • 1/2 cup cold whole milk (I used 2%)
    • 1 1/2 cups all-purpose flour
    • 1/2 cup whole wheat flour
    • 1 tablespoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
    • 1/2 cup chopped walnuts or pecans

    Directions:

    1. Preheat oven 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
    2. Stir the egg, honey and milk together.
    3. Whisk the flours, baking powder, baking soda and salt in a large bowl. Drop in butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips, or using a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between — and that’s just right.
    4. Pour the liquid ingredients over the dry ingredients and stir with a fork (or by hand) just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in chopped walnuts.
    5. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet.
    6. Bake the scones for about 20 minutes, or until the tops are deeply golden and firmish to the touch. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. Enjoy : )
     
  6. babytakeoffallyourarmor:

    Butternut Squash Pancake Recipe!

    - 1 egg
    - 1 tbsp milk
    - Heaping 1/4 cup of mashed butternut squash (canned would prob work too)
    - 1/8 tsp brown sugar
    - 1/8 tsp baking soda
    - 1/4 tsp vanilla extract
    - 1/3 cup almond flour/meal (you could make this by putting almonds in the food processor until they get to be like a chunky flour consistency)
    - Small drizzle of honey
    - Dash of cinnamon and pumpkin pie spice (probably around 1/8 tsp of each)
    - Dash of salt

    Mixxxx all of the wet ingredients in one bowl (egg, milk, squash, vanilla, honey) and all of the dry ingredients (brown sugar, baking soda, almond meal, cinnamon, pumpkin pie spice, salt) in another and then add the dry to the wet and mix again. Then just grease a pan on medium heat and pour on the batter! This made about 3 mediumish pancakes but you could do two larger ones or mini ones or whatever floats your boat. Then top with anything you want! I used almond butter, coconut butter, banana, almonds, pumpkin seeds, honey, cinnamon but you could really use anything. They’d probably be amazing with maple syrup too I just didn’t have any. :)

     
  7. smilestones:

Pumpkin Carob Chip Protein Donuts (VEGAN)

Ingredients (4-5 donuts)
1/3 cup spelt flour
1/4 cup chocolate protein powder
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
Pinch of salt
1.5 Tbsp coconut oil, melted
1.5 Tbsp almond milk
1 Tbsp applesauce
1/2 tsp vanilla extract
3/4 Tbsp maple syrup
3/4 tbsp lemon juice
2 stevia packets
1/2 cup pumpkin (canned)
2 Tbsp vegan carob chips, separated


Instructions
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients. Mix wet into dry, making sure not to overmix. Fold in carob chips. Spoon into a greased donut tin (or muffin tin for muffins). Cook 25-30 minutes, or less if using a mini doughnut pan.

    smilestones:

    Pumpkin Carob Chip Protein Donuts (VEGAN)

    Ingredients (4-5 donuts)

    • 1/3 cup spelt flour
    • 1/4 cup chocolate protein powder
    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp pumpkin pie spice
    • Pinch of salt
    • 1.5 Tbsp coconut oil, melted
    • 1.5 Tbsp almond milk
    • 1 Tbsp applesauce
    • 1/2 tsp vanilla extract
    • 3/4 Tbsp maple syrup
    • 3/4 tbsp lemon juice
    • 2 stevia packets
    • 1/2 cup pumpkin (canned)
    • 2 Tbsp vegan carob chips, separated

    Instructions

    Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients. Mix wet into dry, making sure not to overmix. Fold in carob chips. Spoon into a greased donut tin (or muffin tin for muffins). Cook 25-30 minutes, or less if using a mini doughnut pan.

     
  8. Recipe: Mini Sausage Quiches

    missd615:

    If it bugs you that its quiche just remember there’s sausage in it!!

    Ingredients

    1/2 pound Johnsonville® Hot Italian Sausage, casings removed

    2 tablespoons dried minced onion

    2 tablespoons minced chives

    1 tube (8 ounces) refrigerated crescent rolls

    4 eggs, lightly beaten

    2 cups (8 ounces) shredded Swiss cheese

    1 cup (8 ounces) 4% cottage cheese

    1/3 cup grated Parmesan cheese

    Paprika

    Directions

    In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives.

    On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups.

    Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika.

    Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

    Yield: 4 dozen.
    9-23-12 Recipe - Mini Sausage Quiches

     
  9. fitbottomed-girl:

Totally making these for dinner this week.
Acorn Squash Quesadilla Adapted from a Dos Caminos demonstration recipe, but similar to many found in their awesome book, ModMex
The secret to getting your quesadillas crisp, Lindquist insisted, is to cook them in either butter or lard, and no skimping. A griddle is best if you have one, but a regular old frying pan will do in a pinch.
1 small/medium acorn squash 4 tablespoons vegetable oil 3 tablespoons diced white onion 1 tablespoon minced jalapeno 1 clove garlic, minced 2 poblano chiles, roasted, peeled and cut into strips Salt and pepper to taste 10-inch flour tortillas 1 cup shredded Mexican cheese blend of your choice (I used Muenster, not Mexican but worked great!) Butter for frying quesadillas Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)
First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)
When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.
Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.
Tomatilla Salsa [Salsa Verde Cruda]
10 tomatillos, husked and well washed, quartered 1/2 bunch of scallions, roots and green ends trimmed, cut into big segements 5 garlic cloves, smashed 2 jalapenos, roughly chopped Pinch of allspice Salt to taste
Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.

    fitbottomed-girl:

    Totally making these for dinner this week.

    Acorn Squash Quesadilla
    Adapted from a Dos Caminos demonstration recipe, but similar to many found in their awesome book, ModMex

    The secret to getting your quesadillas crisp, Lindquist insisted, is to cook them in either butter or lard, and no skimping. A griddle is best if you have one, but a regular old frying pan will do in a pinch.

    1 small/medium acorn squash
    4 tablespoons vegetable oil
    3 tablespoons diced white onion
    1 tablespoon minced jalapeno
    1 clove garlic, minced
    2 poblano chiles, roasted, peeled and cut into strips
    Salt and pepper to taste
    10-inch flour tortillas
    1 cup shredded Mexican cheese blend of your choice (I used Muenster, not Mexican but worked great!)
    Butter for frying quesadillas
    Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)

    First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)

    When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.

    Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.

    Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.

    Tomatilla Salsa [Salsa Verde Cruda]

    10 tomatillos, husked and well washed, quartered
    1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
    5 garlic cloves, smashed
    2 jalapenos, roughly chopped
    Pinch of allspice
    Salt to taste

    Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.

     
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    smilestones:

Homey Tomato Cheddar Pie

Serves: 6-8


Ingredients
Crust:
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1½ teaspoons salt
1½ sticks cold unsalted butter, cut into small pieces
½ cup cold buttermilk or plain yogurt
1 egg
1 cup grated cheddar cheese
Filling:
2 pounds assorted ripe tomatoes, cored and sliced
2½ cups grated sharp cheddar cheese
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 shallot, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
Several sprigs of fresh thyme



Instructions
Preheat oven to 425°.
Lay the tomato slices on a baking sheet lined with paper towels and top with more paper towels to absorb their liquid. Allow to drain for 30 minutes while you make the crust.
In your food processor, combine the flour, baking powder, and salt. Add the chopped butter and process until it’s crumbly and pea-sized. (Alternatively, use a pastry cutter to work in the butter, or rub it in with your hands). Whisk the buttermilk and egg together and pour the mixture in through the feeding tube. Stop, add the cheese, and then continue to process until it forms a ball.
Dump the dough onto a floured surface. Knead a few times until smooth, then roll out with a floured rolling pin to an 11-12 inch round. Fold into quarters and transfer into a 9-inch pie pan, gently unfold the crust, press into the bottom of the dish, and cover with plastic until ready to fill and set in the fridge.
Stir together the olive oil, balsamic vinegar, shallot, salt, and pepper.
Sprinkle a handful of cheese onto the bottom of the crust and top with a layer of tomatoes. Season the tomatoes with salt and pepper, drizzle on some of the oil-vinegar mix, then top with more cheese and some thyme. Continue making layers like this until all the ingredients are used up, saving the prettiest tomatoes for the top layer. Finish with a layer of cheese and thyme. Fold the overhanging crust onto the top layer of filling, like a crostata. Paint the crust with milk or buttermilk.
Bake until crust is light golden brown, 30-40 minutes. Check halfway through baking to make sure the crust isn’t getting too dark—tent with foil if needed. Allow the pie to rest at least an hour (ideally longer) before serving.

    smilestones:

    Homey Tomato Cheddar Pie

    Serves: 6-8
    Ingredients
    Crust:
    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 1 tablespoon baking powder
    • 1½ teaspoons salt
    • 1½ sticks cold unsalted butter, cut into small pieces
    • ½ cup cold buttermilk or plain yogurt
    • 1 egg
    • 1 cup grated cheddar cheese
    Filling:
    • 2 pounds assorted ripe tomatoes, cored and sliced
    • 2½ cups grated sharp cheddar cheese
    • ¼ cup extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 1 shallot, finely chopped
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • Several sprigs of fresh thyme
    Instructions
    1. Preheat oven to 425°.
    2. Lay the tomato slices on a baking sheet lined with paper towels and top with more paper towels to absorb their liquid. Allow to drain for 30 minutes while you make the crust.
    3. In your food processor, combine the flour, baking powder, and salt. Add the chopped butter and process until it’s crumbly and pea-sized. (Alternatively, use a pastry cutter to work in the butter, or rub it in with your hands). Whisk the buttermilk and egg together and pour the mixture in through the feeding tube. Stop, add the cheese, and then continue to process until it forms a ball.
    4. Dump the dough onto a floured surface. Knead a few times until smooth, then roll out with a floured rolling pin to an 11-12 inch round. Fold into quarters and transfer into a 9-inch pie pan, gently unfold the crust, press into the bottom of the dish, and cover with plastic until ready to fill and set in the fridge.
    5. Stir together the olive oil, balsamic vinegar, shallot, salt, and pepper.
    6. Sprinkle a handful of cheese onto the bottom of the crust and top with a layer of tomatoes. Season the tomatoes with salt and pepper, drizzle on some of the oil-vinegar mix, then top with more cheese and some thyme. Continue making layers like this until all the ingredients are used up, saving the prettiest tomatoes for the top layer. Finish with a layer of cheese and thyme. Fold the overhanging crust onto the top layer of filling, like a crostata. Paint the crust with milk or buttermilk.
    7. Bake until crust is light golden brown, 30-40 minutes. Check halfway through baking to make sure the crust isn’t getting too dark—tent with foil if needed. Allow the pie to rest at least an hour (ideally longer) before serving.