Chef Joe Kindred’s Tillamook White Cheddar and Heirloom Tomato Pie

Name: Chef Joe Kindred’s Tillamook White Cheddar and Heirloom Tomato Pie
Yield: Serves 6–8
Ingredients: 2 ½ cups all-purpose flour (sub with White Lily Flour, if available); 1 tsp. salt; ½ tsp. sugar; ½ lb. Tillamook Sweet Cream Salted Butter (2 sticks), diced and kept ice cold; ⅔ cup ice cold water; 1 Tbsp. chilled apple cider vinegar; About 1 ¼ lb. of heirloom tomatoes, sliced ¼-inch thick; 5 oz. Tillamook Sharp White Cheddar, grated (2 cups); 1 large egg lightly beaten; ⅓ cup heavy cream; 1 shallot, thinly sliced (optional); 3 Tbsp. drained, chopped roasted red peppers (optional); 4 oz. browned sausage, drained of excess fat and cooled to room temperature; 2 Tbsp. mayonnaise; Pinch of salt and pepper

By Tillamook

September 9, 2019

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Restaurateurs Joe and Katy Kindred of Hello, Sailor and Kindred turn a classic tomato pie into a zesty flavor favorite with Tillamook Sharp White Cheddar. They call it "southern fancy pizza-ish deliciousness," and we can't help but agree.

Recipe notes