This easy tomato pie recipe is the perfect southern summer comfort food! The homemade crust filled with savory Manchego cheese really puts this dish over the edge.
2¼lbs.beefsteak tomatoesabout 2 large tomatoes; any large, red, ripe tomato will work
Kosher salt
2tbs.extra-virgin olive oil divided
1large yellow onionthinly sliced
¾cupshredded mozzarella cheese
¾cupManchego cheeseshredded
¼cupmayonnaise
3tbs.breadcrumbs
3tbs.chopped fresh chivesdivided
3tbs.chopped fresh flat-leaf parsleydivided
1tsp.fresh thyme leavesor ¼ tsp. dry thyme leaves
¼tsp.freshly ground black pepperplus a pinch more for topping
Instructions
Pulse the flour, cornmeal and fine salt in a food processor or standing mixer to combine. Add the butter and 3 tbs. Manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tbs. ice water (must be ice cold for the dough to come together) and pulse until the dough comes together; add 1 more tbs. ice water if necessary. Form dough into a disc, place in plastic wrap, and refrigerate for 45 minutes, or until firm. (This can be done up to 3 days ahead of time.)
Meanwhile, make the filling. First, thinly slice the tomatoes and toss with 1 tsp. Kosher salt. Place in colander and allow to drain, tossing occasionally, for about 30 minutes.
Next, heat 1 tbs. extra-virgin olive oil in a large skillet over medium heat. Sauté onion, stirring occasionally, until golden and tender (about 15 minutes). Allow to cool.
Preheat oven to 350. Flour a clean working surface and dust a rolling pin with flour. Roll the dough into a large enough disc to fit into a pie plate. Press the dough into the pie dish and form to the sides of the dish. If the crust is uneven, just grab bits of dough from the sides to make the crust uniform. Pierce the bottom of the crust all over with a fork.
Line the crust with foil, then fill with dried beans or pie weights. 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. Increase oven temperature to 375.
Combine the mozzarella, ¾ cup Manchego, mayo, breadcrumbs, 2 tbs. each chives and parsley, thyme, ¼ teaspoon each Kosher salt and pepper, and the sautéed onion in a large bowl. Spoon and level into the cooled crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tbs. extra-virgin olive oil and sprinkle with salt and pepper. Bake until the tomatoes are browned, about 50 minutes. Garnish with remaining chives and parsley.
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Notes
Pie crust can be made up to 3 days ahead of time if wrapped and refrigerated. If wrapped in plastic wrap then foil, the pie crust will last in the freezer up to 3 months. Just remove from the fridge and thaw overnight before using.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Heirloom Tomato, side dish, Tomato Pie, vegetable side dish