Ingredients
Crust
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
3/4 cup buttermilk
Filling
2 pounds large ripe tomatoes, cored and cut into 1/4" slices
2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1 scallion, trimmed, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons cornmeal
Special Equipment
Use a 9"-diameter glass or ceramic pie dish

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