Tuesday, July 10, 2018
Heirloom Tomato Pie
It is hard to pass up fresh tomatoes at the Farmer's Market and my haul this week screamed to be made into a Tomato Pie. So, of course, I obliged.
2 1/4 pounds tomatoes
1 sweet onion
1 1/4 teaspoon salt
1 1 /4 teaspoon pepper
1 tablespoon olive oil
1/2 cup assorted herbs - I use basil, parsley and thyme
1/2 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
1/4 cup mayo
1 store bought pie crust or homemade pie crust
Slice tomatoes and sprinkle with 1 teaspoon salt. Let stand for 10 minutes.
Saute the onion in the olive oil with a 1/4 teaspoon of salt and pepper
Mix cheese and mayo together.
Dry tomato with a paper towel.
Mix herbs with a teaspoon of pepper.
Layer tomato on bottom of pie crust, sprinkle a bit of pepper, add the onion, another sprinkle of pepper, spread the herbs across top, use remaining pepper and then top with cheese.
Coot at 350 degrees for 30 minutes.