More mindful culinary musing....Until two years ago, I had never heard of a tomato pie much less tasted one. Then my sister, Hilary Gould, shared a recipe with me for
Tomato Pie, a southern delicacy. Since I had an abundance of heirloom
tomatoes from our local CSA farm, I gave the recipe a try. It was LOVE at first sight and first bite. Tomato Pie has become a late summer favorite in my house and hope it will in yours....Enjoy!
Hilary's Heirloom Tomato Pie
Hilary's Heirloom Tomato Pie
1 unbaked pie crust
3/4 cup plus manchego cheese
(shredded)
2T EVOL(extra virgin olive oil)
1 onion, thinly sliced
2 1/4 pounds mixed heirloom
tomatoes
Kosher salt
3/4 c mozzarella cheese
(shredded)
1/4 c mayonnaise
3T breadcrumbs
3T chopped chives
3T chopped parsley
1t chopped fresh thyme
Ground pepper
***********************************************************
- Preheat oven to 375 degrees
- Heat 1T EVOL over medium heat, add onion and cook, stirring until golden -- cool
- Thinly slice tomatoes, toss with 1t kosher salt, place in colander and let drain for approx 30 min
- Combine 3/4 c manchego, mozzarella, mayo, breadcrumbs, 2T chives and 2T parsley, thyme, 1/4 t kosher salt, 1/4 t pepper and the sautéed onion in a bowl.
- Spread mixture in unbaked pie crust
- Arrange the tomatoes on top
- Drizzle with the remaining 1T EVOL and season with pepper.
- Bake until the tomatoes are browned (about 50 min).
- Top with the remaining 1T each of chives and parsley