-
1
Special equipment: an 8-inch-square baking dish
-
2
For the dough: Combine the flour, Parmesan, sugar and salt in a food processor and pulse until mixed.
-
3
Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow).
-
4
Add the remaining chilled butter and pulse until the mixture resembles very coarse meal with pea-size bits of butter.
-
5
Add the vinegar in a single pulse.
-
6
Gradually add the ice water through the feed tube pulsing just until evenly combined.
-
7
Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly.
-
8
If still very powdery, pulse again, adding up to 2 tablespoons ice water.
-
9
Turn the dough out on a work surface.
-
10
Pat about two thirds of the dough into a square about 1/2-inch thick.
-
11
Repeat with the remaining dough.
-
12
Wrap each piece tightly in plastic wrap.
-
13
Refrigerate until firm, at least 1 hour or up to 2 days.
-
14
Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish.
-
15
For the filling: Toss the tomatoes with 2 teaspoons salt in a large colander set over a large bowl.
-
16
Let stand, gently tossing about every 10 minutes, until the tomatoes release some of their juices, about 30 minutes.
-
17
Drain the juices from the bowl, add the drained tomatoes and toss with the brown sugar and the remaining 1 teaspoon salt.
-
18
Meanwhile, heat the oil in a large skillet over medium heat.
-
19
Add the onion and cook, stirring occasionally, until softened and golden brown, about 5 minutes.
-
20
Transfer the onion to a medium bowl, stir in the thyme and let cool.
-
21
Add the pepper Jack, mozzarella, parsley, scallions, mayonnaise, 1/4 cup of the breadcrumbs and the garlic to the onions and stir to combine.
-
22
To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier.
-
23
Place the larger piece of dough between two large pieces of floured parchment; roll into a rough 14-inch square (if the dough gets too soft, pop it in the fridge to firm up and then continue rolling).
-
24
Roll the remaining dough into a rough 12-inch square.
-
25
Transfer the larger piece of dough to the prepared baking dish.
-
26
Gently press the dough along the bottom and up the sides of the dish.
-
27
There will be overhang on all sides.
-
28
Sprinkle the bottom with the remaining 1 tablespoon breadcrumbs; top with the cheese mixture spreading it in an even layer.
-
29
Then add the tomatoes.
-
30
Dot with the butter.
-
31
Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can.
-
32
Pinch the edges together, trim any excess, then fold and crimp to create a tight seal.
-
33
Brush the top and edges of the crust with the egg and cut decorative slits in the top of the pie.
-
34
Bake until the crust is dark golden brown and the filling bubbles out a little through the slits, 1 hour to 1 hour and 10 minutes.
-
35
(If the crust browns too quickly, cover the pie loosely with foil.)
-
36
Let cool at least 2 hours before serving.
