Shrimp and Tomato Pie
 
Makes 1 (9-inch) deep-dish pie
Ingredients
CRUST
  • 2 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • ½ cup cold unsalted butter, cubed
  • ⅓ cup ice water
FILLING
  • ¾ pound peeled and deveined large fresh shrimp
  • 1 tablespoon dry crab boil
  • 2½ pounds tomatoes
  • 2½ teaspoons kosher salt, divided
  • 8 ounces shredded Gruyère cheese
  • 1 (5.3-ounce) container garlic and herbs cheese
  • 1 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon Cajun seasoning
  • Garnish: chopped fresh dill
Instructions
  1. For crust: In the work bowl of a food processor, pulse flour, salt, and paprika. Add cold butter, and pulse until mixture is crumbly. With processor running, add ⅓ cup ice water in a slow, steady stream just until dough comes together.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. For filling: In a medium saucepan, add shrimp, crab boil, and water to cover. Bring to a boil over high heat, and cook until pink and firm, about 2 minutes. Drain. Refrigerate until ready to assemble pie.
  4. Line 2 baking sheets with paper towels. Cut tomatoes into 28 (¼-inch) slices. Arrange tomato slices in a single layer on prepared pans. Sprinkle 2 teaspoons salt all over tomato slices. Let stand for 1 hour. Pat dry with paper towels.
  5. In a medium bowl, stir together cheeses, mayonnaise, flour, dill, Cajun seasoning, and remaining ½ teaspoon salt.
  6. Lightly spray a 9-inch deep-dish metal pie plate with cooking spray.
  7. Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to prepared plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Refrigerate for at least 15 minutes.
  8. Position oven rack in bottom third of oven. Preheat oven to 375°.
  9. Spread ¼ cup cheese mixture into bottom of prepared crust. Arrange 8 tomato slices, overlapping slightly, on top of cheese mixture. Spread one-third of remaining cheese mixture onto tomatoes, and arrange shrimp on top. Spread one-third of cheese mixture onto shrimp. Arrange 8 tomato slices on top, and spread remaining cheese mixture on top. Arrange remaining 12 tomato slices on top.
  10. Bake until crust is golden brown and an instant-read thermometer inserted in center registers 165°, about 30 minutes, covering crust with foil to prevent excess browning, if necessary. Let cool on a wire rack for 45 minutes. Garnish with dill, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-and-tomato-pie/