SUMMER TOMATO SLAB PIE WITH FLAKY SAGE CRUST | Make Again | Umami

Ingredients

• FOR THE SAGE CRUST
• ½ cup fresh sage leaves, roughly chopped
• 2 garlic cloves, roughly chopped
• Zest of 1 lemon
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black
• pepper
• 2⅔ cups all-purpose flour
• ¾ cup whole-wheat flour
• 1½2 tablespoons sugar
• 2½ sticks (10 ounces) cold unsalted butter
• ½ cup ice water
• FOR THE TOMATO FILLING
• 1 cup mayonnaise
• 1 cup buttermilk
• 2 large eggs
• 1 cup finely grated Parmigiano
• Reggiano cheese
• 1 teaspoon fresh lemon juice
• ½ teaspoon kosher salt
• 4 scallions, thinly sliced
• 1 cup finely chopped fresh basil leaves
• 2 cups tomatoes (quartered if large, halved if using cherry tomatoes or other small tomatoes)