I’ve made a couple of tomato pies, but this one from Southern Living’s July issue is my new favorite. The layers of ripe heirloom tomatoes with the sweet onion, herbs and melted Gruyere/parmigiana/mayo mixture is just wonderful! I think you will love this one too 😉
You’ll Need :
1 homemade or store bought deep dish pie crust
3 large heirloom tomatoes -assorted varieties, thinly sliced
1 1/4 tsp kosher salt, divided
1/2 vidalia onion, chopped
1 1/4 tsp freshly ground pepper, divided
1 Tbsp vegetable oil
2 Tbsp chopped herbs – basil and parsley
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiana cheese
1/4 cup good mayonnaise
Place tomatoes in a single layer on paper towels, sprinkle with 1 tsp of the salt, let stand 10 mins, this will remove excess liquid from the tomatoes to prevent a watery pie.
I used these gorgeous and tasty yellow, pink and red heirloom varieties
Preheat oven to 425°. Press dough into a 9-inch pie plate and line with aluminum foil, fill with dried beans and bake for 20 minutes. Remove weights and foil and bake 5 more minutes or until lightly browned. Cool completely and reduce oven temp to 350 degrees. While cooling, saute onion and 1/4 tsp each salt and pepper in hot oil over med heat about 3 mins or until onion is tender. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs onto crust, seasoning each layer with pepper. Stir together the cheeses and mayo then spread over pie. Bake at 350 degrees for 30 minutes or until lightly browned and bubbly. Can be served hot, warm or at room temp.