Tomato, Cheddar, and Bacon Pie

Ingredients

• 1 tablespoon apple cider vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 cup butter cold
• 6 oz freshly cheddar cheese shredded extra-sharp
• 8 slices bacon cooked chopped
• 2 tablespoons dill sprigs fresh
• 1 large eggs lightly beaten
• 1 tablespoon chives fresh chopped
• 1 tablespoon flat-leaf parsley fresh chopped
• 1  green onion thinly sliced
• 2 teaspoons kosher salt divided
• 0.5 cup mayonnaise 
• 0.5 cup freshly parmigiano-reggiano cheese shredded
• 8 servings crust 
• 0.8 cup cup heavy whipping cream sour
• 2 teaspoons sugar 
• 2.8 pounds tomatoes assorted divided
• 2.3 cups self-rising soft-wheat flour white (such as Lily)
• 1.5 tablespoons cornmeal plain yellow

Equipment

• bowl
• frying pan
• paper towels
• oven
• aluminum foil
• stand mixer
• tart form

Directions

1. Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
2. Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
3. Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed.
4. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
5. Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds.
6. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt.
7. Let stand 30 minutes.
8. Preheat oven to 42
9. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
10. Pat tomato slices dry with a paper towel.
11. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows.
12. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture.
13. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
14. Bake at 425 for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning.
15. Let stand 1 to 2 hours before serving.