Tomato Pie is a wonderful snack or small meal. This is one of my favorite pies and it's very simple to make.

• Cheese Pastry:
  2 ½ c. Self rising flour, sifted
  2 T unsalted butter, cold
  2 T Vegetable Shortening
  ¼ c. Grated Cheddar cheese
  ½ c. Buttermilk (or ¼ c. whole milk ¼ c. unsweetned yogurt

  Tomato Filling
  2 T. Unsalted Butter
  ½ Vidalia onion, chopped
  1 stalk Celery, chopped
  2 cloves garlic, minced
  1 jalapeno pepper, seeded and minced
  3 c. baby pear or cherry tomatoes cut in half
  2 T. all purpose flour
  1 egg white beaten with 2 T. water
  2 T. Grated Parmesan cheese

Instructions

1. For the cheese pastry, in a food processor, add the flour, butter, shortening and grated cheese.
2. Using the pulse button on the food processor, add the flour butter, shortening and grated cheese.
3. Gradually add the buttermilk-it will make a ball
4. Remove from the food processor and refrigerate covered.
5. For the tomato filling, heat the butter in a sauté pan over medium heat. Add the onion, celery, garlic, and pepper. Cook until the vegetables are soft.
6. Add the tomatoes and the all-purpose flour, tossing well.
7. Season with salt and pepper, remove from the heat and allow to cool.
8. To assemble, remove the dough from the refrigerator and split in half.
9. Coat and 8 inch tart or pie pan with vegetable spray.
10. On a lightly floured surface, roll the dough out in a circle, ¼ in thick, and press into the pan. Avoid stretching the dough.
11. Fill with the tomato mixture.
12. Take the second ball and roll it into a flat disk, cutting it into strips with a sharp knife or pastry wheel. Place the strips over the top of the pie. Then lay the strips in the opposite direction, creating a basket weave design.
13. Refrigerate the pie and preheat the oven to 400 degrees farenheit.
14. Remove the pie from the refreigerator and brush with the egg-white wash, sprinkle with parmesan and cheddar cheese and place in the oven. Bake for 10 minutes