I'd like to thank Taste Of The South Magazine for this delectable vegetarian delight.
Tomato Pie is such a delicious combination of tomato, Gruyere cheese, onion and basil...
And with it's homemade crust fresh out of the oven, it's bound to WOW all who have the opportunity to try it.
THE CRUST:
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter, frozen and cut into 1/2-inch cubes
3 to 4 tablespoons ice water
In the work bowl of a food processor, pulse
together flour, salt, and sugar. Add butter, and pulse until mixture
resembles coarse crumbs with pea-size pieces of butter, 6 to 8 times.
Add ice water 1 tablespoon at a time, pulsing after each addition until
dough begins to come together.
Remove dough from bowl and place
on a clean work surface. Shape dough into a disk, being careful not to
overknead. Wrap tightly in plastic wrap, and refrigerate until firm,
approximately 1 to 2 hours.
Remove pie crust from refrigerator and let sit 5-10 minutes
place
tomato slices in a single layer on top of paper towels and sprinkle
with salt. Let drain for 30 minutes (prevents pie from being too
watery). Pat tomato slices dry with paper towel and sprinkle them with
basil.
Roll
dough into 12 inch circle. Transfer to a nine inch deep dish pie plate,
pressing into bottom and up sides. line dough with parchment paper and
fill with pie weights.
Let cool 15-20 min
THE PIE:
4 medium tomatoes, cut into 1/4 inch slices
1/4 tsp salt
1/2 cup fresh basil
1/2 medium yellow onion, finely chopped
2 3/4 cups grated Gruyere cheese, divided
3/4 cup mayonnaise
{SN: You can use Greek Yogurt to substitute for a healthier verson... I did.}
1 tsp hot sause
1/4 tsp ground black pepper
{Your oven should already be preheated to 350}
Sprinkle shell with onions. Layer tomato slices and basil over onions.
{SN: I "fenced" my tomatoes in with a yellow squash that needed to be used. Ended up being pretty good!}
{SN: I "fenced" my tomatoes in with a yellow squash that needed to be used. Ended up being pretty good!}
In
a medium bowl, mix together 2 cups of cheese, mayo (or yogurt), hot
sauce, and pepper. Spread cheese mixture over tomatoes. Top with
remaining 3/4 cup cheese.
Bake
until crust is golden brown and cheese is bubbly, 30 to 45 minutes.
Check halfway through baking time. If edges are browning too soon, cover
with foil.
Let cool before slicing.
VOILA!
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