Heirloom Tomato Pie - kentuckymonthly.com

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup cold vegetable shortening, cut into pieces
• 4 tablespoons cold unsalted butter, cut into pieces
• 1/2 teaspoon fine sea salt
• 3 to 4 tablespoons ice-cold water
• 2 pounds assorted heirloom tomatoes, sliced 1/4-inch thick
• 1 1/4 teaspoons kosher salt (Chef Ashby prefers Diamond Krystal kosher salt or Bourbon Barrel Foods’ smoked sea salt)
• 1 tablespoon olive oil
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh parsley
• 2 cups grated Boone Creek Creamery Fontana cheese