Thursday, September 8, 2011

Heirloom Tomato Pie

My daughters and I all subscribe to the Food Network Magazine.  When the July/August issue arrived and this was on its cover we all agreed we would have to try this.  We just had to wait patiently for the tomatoes in my husband's garden to ripen.  I have to warn you - this isn't a 30 minute meal.  Between cooling the dough and baking times it took almost 4 hours so don't start making this at 6:00 if you want to eat at 6:30.  But everyone loved it and it was a good thing that I made two of them.

1 cup all purpose flour
3/4 cup cornmeal
3/4 tsp salt
1 stick cold unsalted butter, cut into 1/2" pieces
3/4 cup plus 3 tbsp shredded manchego cheese
2 tbsp extra virgin olive oil
1 large onion, thinly sliced
2-1/4 lbs mixed heirloom tomatoes
3/4 cup shredded mozzarella cheese
1/4 cup mayonnaise
3 tbsp bread crumbs
3 tbsp chopped fresh chives
3 tbsp chopped fresh parsley
1 tsp chopped fresh thyme   

To make the crust pulse the flour, cornmeal and salt in a food processor to combine.  Add the butter and 3 tbsp manchego, pulse until the mixture looks like coarse meal with pea-size bits of butter.  Drizzle in 4 tbsp ice water and pulse until the dough comes together.  Add 1 more tbsp of 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" round.  Transfer the dough to a 9-1/2" deep dish pie plate or tart pan.  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.  Preheat the oven to 350 degrees.

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

Bake until the edges are golden about 20 minutes.  Remove the foil and beans and continue to bake until golden all over about 10 to 15 more minutes.  Transfer to a rack to cool.

To make the filling heat 1 tbsp olive oil in a large skillet over medium heat.  Add the onion and cook until golden.  Let cool.  Meanwhile thinly slice the tomatoes and toss with 1 tsp kosher salt in a colander.  Let drain and gently toss ocassionally about 30 minutes.

Increase oven temperature to 375.  Combine the remaining 3/4 cup manchego, mozzarella, mayonnaise, bread crumbs, 2 tbsp each chives, parsley and the thyme, salt and pepper, and the sauteed onion in a bowl.

Spread in the crust.  Arrange the tomatoes on top.  Drizzle the remaining tbsp of olive oil and season with pepper.  Bake until the tomatoes are browned, about 50 minutes.  Top with the remaining 1 tbsp each chives and parsley. 

Enjoy!   Susan

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1 comment:

  1. This looks delicious! What a lovely savory pie!


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