Summer Slab Pie

Name: Summer Slab Pie
Ingredients: Pie Dough; 5 cups All purpose flour; 2 teaspoons Sugar; 1 tablespoon Kosher salt; 2 cups Cold butter, (4 sticks) cut into cubes; 1 cup Ice water; Pie Filling; 4 Heirloom tomatoes, sliced 1/2 inch thickness; 2 cups Heirloom cherry tomatoes, halved; 1 cup Ricotta; 1 bunch Scallions, thinly sliced; 1 cup Basil, torn; 2 tablespoons Fresh thyme, minced; 2 Lemons, zested; 2 tablespoons Heavy cream; Salt and pepper, to taste

16 ingredients

1 steps

Ingredients

Pie Dough
5 cups All purpose flour
2 teaspoons Sugar
1 tablespoon Kosher salt
2 cups Cold butter, (4 sticks) cut into cubes
1 cup Ice water
Pie Filling
4 Heirloom tomatoes, sliced 1/2 inch thickness
2 cups Heirloom cherry tomatoes, halved
1 cup Ricotta
1 bunch Scallions, thinly sliced
1 cup Basil, torn
2 tablespoons Fresh thyme, minced
2 Lemons, zested
2 tablespoons Heavy cream
Salt and pepper, to taste

Directions

1

["To make dough: In a food processor, process dough's dry ingredients. Once incorporated, add in butter cubes and pulse until broken up and flour looks sandy. Now, with the motor on, slowly drizzle in ice water. Stop the second the dough begins to come together. Dump onto clean work surface and knead 3 times until flour is just incorporated. Wrap tightly in plastic wrap, gently smoosh into the rough shape of a rectangle (this will make your life easier later on) and refrigerate for at least an hour and up to 3 days.", "Preheat oven to 375 degrees. Remove dough from fridge about 30 minutes before you're ready to work with it. Slice dough into two pieces, one about two-thirds of the dough, the other about one-third of the dough. The fact that you wrapped this in the shape of a rectangle should help make this and rolling it out as a rectangle a little easier.", "On a floured work surface and with a rolling pin, roll the bigger slab of dough out into a rectangle a little bigger than a 15x10\" sheet pan. You want to be able to fold excess dough over to create the outside crust. Don't be scared