Heirloom Tomato Pie

Name: Heirloom Tomato Pie
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps breadcrumbs; 237 milliliters all-purpose flour; 3 Tbsps chopped fresh chives; 3 Tbsps chopped fresh parsley; 1 teaspoon chopped fresh thyme; 1 kgs mixed heirloom tomatoes; 6 servings Kosher salt; 177 milliliters shredded manchego cheese; 59 milliliters mayonnaise; 2 Tbsps extra-virgin olive oil; 1 large onion, thinly sliced; 6 servings Freshly ground pepper; 1 teaspoons fine salt; 177 milliliters shredded mozzarella cheese; 1 stick cold unsalted butter, cut into 1/2-inch pieces; 177 milliliters yellow cornmeal

Heirloom Tomato Pie

Heirloom Tomato Pie takes approximately 3 hours and 45 minutes from beginning to end. One portion of this dish contains around 14g of protein, 37g of fat, and a total of 557 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have mozzarella cheese, onion, mayonnaise, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Heirloom Tomato Pie with Cheddar Bacon Crust, Chef Joe Kindred’s Tillamook White Cheddar and Heirloom Tomato Pie, and Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis.

Instructions

Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine.

Ingredients you will need

Fine Salt

Cornmeal

Crust

All Purpose Flour

Equipment you will use

Food Processor

Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter.

Ingredients you will need

Manchego Cheese

Butter

Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

Put the dough between 2 sheets of parchment paper and roll into a 13-inch round.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.

Ingredients you will need

Crust

Dough

Equipment you will use

Oven

Line the crust with foil, then fill with dried beans.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Bake until the edges are golden, about 20 minutes.

Equipment you will use

Oven

Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes.

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

Transfer to a rack to cool.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and cook, stirring, until golden, about 15 minutes.

Ingredients you will need

Onion

Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander.

Ingredients you will need

Kosher Salt

Tomato

Equipment you will use

Colander

Let drain, gently tossing occasionally, about 30 minutes.

Increase the oven temperature to 375 degrees F.

Equipment you will use

Oven

Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Mayonnaise

Mozzarella

Manchego Cheese

Parsley

Chives

Onion

Thyme

Equipment you will use

Bowl

Spread in the crust. Arrange the tomatoes on top.

Ingredients you will need

Tomato

Crust

Drizzle with the remaining 1 tablespoon olive oil and season with pepper.

Ingredients you will need

Olive Oil

Pepper

Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.

Ingredients you will need

Tomato

Parsley

Chives

Equipment you will use

Oven

Photograph by Con Poulos

Equipment

Ingredients

Servings:

3Tbsps

breadcrumbs 237milliliters

all-purpose flour 3Tbsps

chopped fresh chives 3Tbsps

chopped fresh parsley 1teaspoon

chopped fresh thyme 1kgs

mixed heirloom tomatoes 6servings

Kosher salt 177milliliters

shredded manchego cheese 59milliliters

mayonnaise 2Tbsps

extra-virgin olive oil 1large

onion, thinly sliced 6servings

Freshly ground pepper 1teaspoons

fine salt 177milliliters

shredded mozzarella cheese 1stick

cold unsalted butter, cut into 1/2-inch pieces 177milliliters

yellow cornmeal

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Snake River Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 16 dollars per bottle.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.