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.
Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of 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.
Put the dough between 2 sheets of parchment paper and roll into a 13-inch round.
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.
Line the crust with foil, then fill with dried beans.
Bake until the edges are golden, about 20 minutes.
Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes.
Transfer to a rack to cool.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the onion and cook, stirring, until golden, about 15 minutes.
Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander.
Let drain, gently tossing occasionally, about 30 minutes.
Increase the oven temperature to 375 degrees F.
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.
Spread in the crust. Arrange the tomatoes on top.
Drizzle with the remaining 1 tablespoon olive oil and season with pepper.
Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.
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.