每次我做這個番茄巧達派，大家都很喜歡，一下就掃光光。然後沒吃到的就很扼腕，吃到的就一直催我要食譜，真的是派對上超受歡迎的鹹點呢。被催了好多年，我真的快不好意思，所以終於給他一股作氣寫好分享給大家，試試看哦!
This Tomato & cheddar pie has been the most popular dish I have ever made. I always get compliments at party and people ask me for the recipe consistently. I hope you do take time to make this pie, enjoy a wonderful savory dish with your friends !!
注意事項 : 九吋派模或馬芬模 | 425℉/218℃ 烤 35-40 分鐘
NOTE : 9” Diameter pie dish or muffin dish | 425℉/218℃ bake for 35-40 minutes
CRUST | 派 皮
2C all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp (3/4 stick) chilled unsalted butter, cut into 1/2” cubes
1C buttermilk
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp (3/4 stick) chilled unsalted butter, cut into 1/2” cubes
1C buttermilk
1. Whisk first 3 ingredients in a medium bowl.
2a. Using your finger rub in butter until coarse meal forms and some small lumps and then stir in buttermilk, knead until dough forms. Warp dough in plastic.
2b. Using Mixer, Speed 1 for about 40 second, stir in buttermilk slowly, when the dough is clumpy wet pieces, stop mixer and remove the dough. Press the plastic wrap on table and remove the dough on the plastic, warp dough.
3. Chill for 1 hour or overnight.
2a. Using your finger rub in butter until coarse meal forms and some small lumps and then stir in buttermilk, knead until dough forms. Warp dough in plastic.
2b. Using Mixer, Speed 1 for about 40 second, stir in buttermilk slowly, when the dough is clumpy wet pieces, stop mixer and remove the dough. Press the plastic wrap on table and remove the dough on the plastic, warp dough.
3. Chill for 1 hour or overnight.
2杯中筋麵粉
1/2茶匙泡打粉
1/4茶匙蘇打粉
6湯匙 (85克) 冷奶油，切成2公分塊狀
1杯 酸奶
1/2茶匙泡打粉
1/4茶匙蘇打粉
6湯匙 (85克) 冷奶油，切成2公分塊狀
1杯 酸奶
1. 將前面三種乾粉在一個中型碗裡混合均勻。
2a. 用手指將奶油捏碎混入粉料，不用太碎，有些小粒狀。加入酸奶揉成團狀，用保鮮膜包住置入冰箱一小時或隔夜。
2b. *若用調理機*將前面四種材料放入缸碗，慢速約40秒後，攪拌機仍開著的狀態下慢慢加入酸奶讓所有材料混合成略溼塊狀。在桌上展開保鮮膜，將材料倒在保鮮膜上，包裹好。
3. 置入冰箱一小時或隔夜。
2a. 用手指將奶油捏碎混入粉料，不用太碎，有些小粒狀。加入酸奶揉成團狀，用保鮮膜包住置入冰箱一小時或隔夜。
2b. *若用調理機*將前面四種材料放入缸碗，慢速約40秒後，攪拌機仍開著的狀態下慢慢加入酸奶讓所有材料混合成略溼塊狀。在桌上展開保鮮膜，將材料倒在保鮮膜上，包裹好。
3. 置入冰箱一小時或隔夜。
FILLING | 餡 料
2lb large ripe tomatoes, cored and cut into 1/4”slices | 一公斤左右 熟軟的大番茄，去蒂切0.5公分片狀
2 1/2 C coarsely grated extra-sharp cheddar (8-9oz or 240g) | 2 1/2杯(240克) 巧達起司，切細絲狀
1/4 C finely grated Parmesan | 1/4杯 帕馬森乾酪，絲狀或粉粒狀
2 Scallion, trimmed and chopped | 2支青蔥，切小粒狀
1/2 C mayonnaise | 1/2杯 美乃滋
2 Tbsp dill, finely chopped | 2湯匙 時蘿，切碎
2 Tbsp apple cider vinegar | 2湯匙 蘋果醋
2 tsp sugar | 2茶匙 糖
3/4 tsp kosher salt | 1/2茶匙 鹽
1/2 tsp freshly ground black pepper | 1/2茶匙 現磨黑胡椒粉
1 1/2 Tbsp Cornmeal | 1 1/2湯匙 黃色碎粒狀的玉米粉
2 1/2 C coarsely grated extra-sharp cheddar (8-9oz or 240g) | 2 1/2杯(240克) 巧達起司，切細絲狀
1/4 C finely grated Parmesan | 1/4杯 帕馬森乾酪，絲狀或粉粒狀
2 Scallion, trimmed and chopped | 2支青蔥，切小粒狀
1/2 C mayonnaise | 1/2杯 美乃滋
2 Tbsp dill, finely chopped | 2湯匙 時蘿，切碎
2 Tbsp apple cider vinegar | 2湯匙 蘋果醋
2 tsp sugar | 2茶匙 糖
3/4 tsp kosher salt | 1/2茶匙 鹽
1/2 tsp freshly ground black pepper | 1/2茶匙 現磨黑胡椒粉
1 1/2 Tbsp Cornmeal | 1 1/2湯匙 黃色碎粒狀的玉米粉
1.
Lay Tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for half hour to drain.
在長型盤或桌上墊兩層廚房紙巾，疊上番茄片，再墊兩層廚房紙巾。讓紙巾吸掉多餘的汁液，半小時以上。
2. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt and pepper in a small bowl.
一個小碗，混合青蔥、美乃滋、時蘿、蘋果醋、糖、鹽和黑胡椒粉。
3. Toss both cheddar and parmesan in a medium bowl until evenly incorporated. Reserve 1/4 C of cheese mixture.
將兩種起司混合在另一個小碗後，取出約1/4杯的量保留。
4.
Preheat oven to 425℉/218℃. Roll out dough between 2 sheets of plastic wrap to about 11” round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
烤箱預熱至425℉/218℃。桌上鋪兩張保鮮膜，將派皮團從冰箱拿出放在保鮮膜上，再放兩張保鮮膜在派皮團上。壓成直徑11吋的圓片狀(約0.4公分厚)。拿掉上層的保鮮膜。兩手抓住麵團下的保鮮膜，提起，倒扣在模型上，整型，將剩下的保鮮膜移除。
5.
Sprinkle cornmeal evenly over bottom of crust.
均勻灑上黃玉米碎粒粉。
6.
Then top with 1/3 of cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture.
灑上1/3起司，然後1/3的番茄片，再塗上1/2的混合美乃滋。
7. Repeating layering 1/3 of remaining cheese mixture, 1/3 of remaining tomatoes, and rest of mayonnaise mixture.
重複上一個動作，起司，番茄片，美乃滋。
8. Repeating again the rest of cheese mixture, and then tomatoes slices.
再重複一次上個動作，起司，番茄片。
9.
Sprinkle with reserved 1/4 C cheese mixture and fold overhanging crust up and over edges of tomato slices.
將之前保留的起司均勻撒在番茄片上然後把超出模子的派皮往內摺，疊在餡料上。
10.
Baked pie until crust is golden and cheese is gold brown, about 35-40 minutes. (check halfway, tent with foil if it’s getting too dark.)
烤大約35-40分鐘，直到派皮呈金黃色，起司有點焦黃。中途檢查一下，如果太黑，用一片錫箔紙蓋在派上，防止派烤得太焦黑。
11. Let pie cool at least 1 hour and up to 3 hours before slice for serving.
烤好後，放涼至少1-3小時再切，就是下面那樣子啦。
Lay Tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for half hour to drain.
在長型盤或桌上墊兩層廚房紙巾，疊上番茄片，再墊兩層廚房紙巾。讓紙巾吸掉多餘的汁液，半小時以上。
2. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt and pepper in a small bowl.
一個小碗，混合青蔥、美乃滋、時蘿、蘋果醋、糖、鹽和黑胡椒粉。
3. Toss both cheddar and parmesan in a medium bowl until evenly incorporated. Reserve 1/4 C of cheese mixture.
將兩種起司混合在另一個小碗後，取出約1/4杯的量保留。
4.
Preheat oven to 425℉/218℃. Roll out dough between 2 sheets of plastic wrap to about 11” round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
烤箱預熱至425℉/218℃。桌上鋪兩張保鮮膜，將派皮團從冰箱拿出放在保鮮膜上，再放兩張保鮮膜在派皮團上。壓成直徑11吋的圓片狀(約0.4公分厚)。拿掉上層的保鮮膜。兩手抓住麵團下的保鮮膜，提起，倒扣在模型上，整型，將剩下的保鮮膜移除。
5.
Sprinkle cornmeal evenly over bottom of crust.
均勻灑上黃玉米碎粒粉。
6.
Then top with 1/3 of cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture.
灑上1/3起司，然後1/3的番茄片，再塗上1/2的混合美乃滋。
7. Repeating layering 1/3 of remaining cheese mixture, 1/3 of remaining tomatoes, and rest of mayonnaise mixture.
重複上一個動作，起司，番茄片，美乃滋。
8. Repeating again the rest of cheese mixture, and then tomatoes slices.
再重複一次上個動作，起司，番茄片。
9.
Sprinkle with reserved 1/4 C cheese mixture and fold overhanging crust up and over edges of tomato slices.
將之前保留的起司均勻撒在番茄片上然後把超出模子的派皮往內摺，疊在餡料上。
10.
Baked pie until crust is golden and cheese is gold brown, about 35-40 minutes. (check halfway, tent with foil if it’s getting too dark.)
烤大約35-40分鐘，直到派皮呈金黃色，起司有點焦黃。中途檢查一下，如果太黑，用一片錫箔紙蓋在派上，防止派烤得太焦黑。
11. Let pie cool at least 1 hour and up to 3 hours before slice for serving.
烤好後，放涼至少1-3小時再切，就是下面那樣子啦。
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