Heirloom Tomato Pie Recipe | Paula Deen

Ingredients

• 1 1/2 cups All-purpose flour
• 1/3 cup plus 1 tablespoon plain cornmeal , divided
• 3 1/2 teaspoons Kosher salt , divided
• 3/4 cup cold unsalted butter , cubed
• 6 to 8 tablespoons cold whole buttermilk
• 8 medium assorted Heirloom tomatoes , sliced 1/4-inch thick (about 3 pounds)
• 1/2 cup halved assorted Heirloom tomatoes
• 3/4 cup shredded sharp white cheddar cheese
• 2/3 cup mayonnaise
• 1 tablespoon fresh chopped thyme
• 1 tablespoon Chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon ground black pepper
• 2 teaspoons red wine vinegar
• Garnish: Chopped fresh basil