Original recipe from www.Yummly.com the name they have is Tomato Pie with Jalapeños and Bacon. We ate most of the pie before I remembered to take a picture.
For the filling:
1 1/2 pounds tomatoes, sliced (I peeled by blanching in boiling water first. Then I gave them a gentle squeeze to get some of the seeds and juice out.)
1 teaspoon kosher salt
3 cups (12 ounces) pepper Jack cheese, shredded ( I only had a plain cheese)
(I layered a handful of basil leaves on top of tomatoes)
4 cloves garlic, minced ( I only put in one)
1 jalapeño, seeded and sliced
8 ounces cooked bacon, diced (I didn't have but would be very good also)
For the crust:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 tablespoons unsalted butter, chilled
3/4 cups buttermilk ( I used a runny yogurt that I had on hand)
Place the sliced tomatoes in a colander and then place the colander in a mixing bowl. Toss the tomatoes with the salt, and allow them to sit at room temperature for 30 minutes to extract some of the juices. (I did for an hour or so then patted them dry with a paper towel)
Meanwhile, to make the crust, stir together the flour, cornmeal, baking powder, baking soda, salt and pepper. Cut into the flour the chilled butter, until the flour has a crumbly, pea-like texture. Stir in the buttermilk and mix until well combined. On a lightly floured surface, turn out the dough and roll it out into it’s about an 11-inch circle.
Preheat the oven to 350°F and lightly grease a deep-dish pie pan or a large cast-iron skillet. Gently lift the dough and place it into the pan, working the dough until the pan is evenly lined with the crust. (Unlike regular pie crusts, I don’t do anything fancy with the top of the crust since it’s puffier than most as it’s a biscuit crust, I simply make sure it goes to the top of the pan.) ( I went up on the edge not all the way enough so the tomatoes don't over flow)
To fill the pie, ( I put a light layer of mustard on the bottom then) sprinkle half of the cheese along the bottom of the crust. Layer in the tomatoes, garlic, jalapeño slices and bacon, topping with the remaining cheese.
Line a baking sheet with foil or parchment paper and place the pie pan on top. (This is to catch any juices if it boils over.) Slide the sheet into the oven and cook the pie uncovered for 30 minutes or until the crust and cheese are lightly browned and the pie is bubbling. I used a cast iron pan so didn't need the baking sheet. (Served 4 of us a nice dinner.)
Yield: 4-8 servings