Southern Tomato Pie Recipe
Use your favorite piecrust recipe (or a frozen piecrust) for this savory pie for tomato lovers. I like to use a variety of tomatoes and herbs for a more colorful pie
Recipe from Tomato Time in the June 2017 issue of TOH magazine
SERVES 6 AS A MAIN COURSE
Frozen pie pastry shell for a 9-inch pie plate, thawed and chilled
Dried beans or pie weights
2 1⁄2 pounds assorted firm, ripe heirloom tomatoes, cored and thinly sliced
Kosher salt and freshly ground pepper
1 tablespoon olive or safflower oil
1 medium Vidalia or other sweet onion, chopped
1⁄2 cup chopped fresh herbs (such as basil, chives, parsley, and thyme)
1⁄2 cup grated Gruyère or Jarlsberg
1⁄2 cup freshly grated Parmesan, plus more for topping the pie
1 tablespoon Dijon mustard
1⁄3 cup mayonnaise
Preheat oven to 425°F. Press the dough into a 9-inch pie plate. Trim the dough to 1-inch larger than the diameter of the pie plate; fold the overhanging dough under itself along the rim of the pie plate. Chill 30 minutes or until firm. If using a frozen crust, thaw the dough and recrimp the edges (so it looks homemade).
Line the piecrust with a large square of parchment or foil; fill with about 1 1⁄4 cups dried beans. Place the piecrust on a baking sheet and bake for 20 minutes. Remove the beans by lifting out the parchment. Return the piecrust to the oven and bake another 5 minutes, until the crust is light golden brown. Cool completely on a wire rack, about 30 minutes. Reduce the oven temperature to 350°F.
Prepare the filling by placing the tomatoes in a single layer on paper towels; sprinkle lightly with salt. Let stand 10 minutes to drain.
Meanwhile, heat the oil in a skillet over medium heat and cook the onion 3 to 5 minutes, until tender. Season with salt and pepper.
Pat the tomatoes dry with more paper towels. Reserve about 7 tomato slices for the top layer. Fill the piecrust with alternating layers of the remaining tomatoes, onion, and herbs, seasoning each layer with a little pepper. Stir together the cheeses, mustard, and mayonnaise and spoon on top of the tomato layers. Top with the reserved tomatoes and some additional grated Parmesan.
Bake at 350°F for 30 minutes or until lightly browned; check pie edges at the 20-minute mark for browning and cover edges with foil to prevent further browning. Serve hot, warm, or at room temperature.