Stacey Mei Yan Fong's Heirloom Tomato and Cheese Pie

Name: Stacey Mei Yan Fong's Heirloom Tomato and Cheese Pie
Ingredients: 2¼ lbs heirloom tomatoes (preferably South Arkansas Vine Ripe Tomatoes), sliced ¼" thick; Kosher salt; Freshly ground pepper; 1 tbsp Sizzle; 1 medium onion, chopped; ½ cup shredded Gruyere cheese; ½ cup grated Parmigiano Reggiano; ¼ cup mayonnaise (preferably Duke's); ½ cup chopped mixed fresh herbs: chives, flat-leaf parsley, basil; 1¼ cups unbleached all-purpose flour; ½ tsp kosher salt; 1½ tsp granulated sugar; ½ cup cold unsalted butter, cut into ½" pieces; ½ cup cold water; 2 tbsp cider vinegar; ½ cup ice; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh sage, chopped; 2 tbsp fresh thyme, chopped

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This savory pie, from Stacey Mei Yan Fong's cookbook 50 Pies, 50 States, was inspired by the South Arkansas Vine Ripe Pink Tomato! by Stacey Mei Yan Fong | @50pies50states

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Ingredients

2¼ lbs heirloom tomatoes (preferably South Arkansas Vine Ripe Tomatoes), sliced ¼" thick
Kosher salt
Freshly ground pepper
1 tbsp Sizzle
1 medium onion, chopped
½ cup shredded Gruyere cheese
½ cup grated Parmigiano Reggiano
¼ cup mayonnaise (preferably Duke's)
½ cup chopped mixed fresh herbs: chives, flat-leaf parsley, basil
1¼ cups unbleached all-purpose flour
½ tsp kosher salt
1½ tsp granulated sugar
½ cup cold unsalted butter, cut into ½" pieces
½ cup cold water
2 tbsp cider vinegar
½ cup ice
2 tbsp fresh rosemary, chopped
2 tbsp fresh sage, chopped
2 tbsp fresh thyme, chopped