Best 2 Cheesy Vidalia Onion And Tomato Pie Recipes

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Indulge in a delightful culinary journey with our delectable Cheesy Vidalia Onion and Tomato Pie. This exceptional dish combines the sweetness of Vidalia onions, the tangy zest of tomatoes, and the richness of melted cheese, all harmoniously enveloped in a flaky, golden-brown crust. Prepare to tantalize your taste buds with this irresistible savory masterpiece.

In addition to the featured Cheesy Vidalia Onion and Tomato Pie recipe, our comprehensive article offers a diverse collection of equally enticing recipes. Embark on a culinary adventure with our mouthwatering Tomato Pie with Cheddar and Parmesan Crust, featuring a vibrant combination of tomatoes, cheese, and a crispy crust. Discover the rustic charm of our Southern Tomato Pie, where juicy tomatoes, onions, and herbs dance together in a flaky crust. Satisfy your cravings with our scrumptious Vidalia Onion Pie, showcasing the sweet and savory flavors of Vidalia onions enveloped in a creamy, cheesy filling.

For those seeking a vegan alternative, our Vegan Tomato Pie delights with its vibrant medley of tomatoes, herbs, and a flavorful vegan cheese blend, all nestled in a flaky crust. Explore the depths of flavor with our Greek Tomato Pie, where tangy feta cheese, fresh herbs, and juicy tomatoes create a symphony of Mediterranean flavors. And for a unique twist, our Tomato Pie with Goat Cheese and Arugula offers a delightful balance of tangy goat cheese, peppery arugula, and juicy tomatoes, enveloped in a flaky crust.

Our comprehensive article caters to various dietary preferences and flavor profiles, ensuring that every palate finds its match. Delve into the world of savory pies and discover new favorites that will leave you craving more.

Let's cook with our recipes!

CHEESY VIDALIA ONION AND TOMATO PIE



Cheesy Vidalia Onion and Tomato Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 26

1 recipe Savory Pie Crust, recipe follows
1 egg
2 pounds ripe tomatoes, peeled
Salt and freshly ground black pepper
1/3 cup plain bread crumbs
4 tablespoons mayonnaise
3/4 cup thinly sliced Vidalia onions
1/4 teaspoon fresh thyme leaves
2 tablespoons chiffonade fresh basil
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan
1 1/4 cups all-purpose flour
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
2 1/2 tablespoons paprika

Steps:

  • Preheat oven to 375 degrees F.
  • Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
  • Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
  • Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
  • 2 teaspoons Essence, recipe follows
  • In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
  • Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

CHEESY VIDALIA ONION AND TOMATO PIE



CHEESY VIDALIA ONION AND TOMATO PIE image

Categories     Cheese     Tomato

Yield 6-8 servings

Number Of Ingredients 13

1/2 package Pillsbury refrigerated pie crusts
1 egg
1/4 cup mayonnaise
2 pounds ripe tomatoes
Salt and freshly ground pepper
1/3 cup plain breadcrumbs
3/4 cup thinly sliced Vidalia onions
fresh thyme leaves
2 tablespoons chiffonade fresh basil
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
2 tablespoons olive oil
2 tablespoons grated Parmesan

Steps:

  • Prepare pie crust per package directions. Remove from oven and let cool for about 10 minutes. Reduce oven temperature to 375 degrees. Slice the tomatoes and sprinkle with salt and pepper and allow to drain on paper towels for about 30 minutes. Separate egg. Mix yolk with 1/4 cup mayonnaise in a small bowl. Lightly beat the egg white and brush on the pie crust. Sprinkle 1/3 of breadcrumbs on bottom of pie crust. Top with 1/2 of tomato slices and then 1/2 of sliced onions. Drizzle with 1/2 of mayonnaise mixture, 1/2 of thyme and basil, then 1/2 of both cheeses. Use 1/2 of remaining breadcrumbs, and then all of the other layered ingredients in the same order. Top with remaining breadcrumbs, drizzle with olive oil, and finish with grated Parmesan. Bake until bubbly and hot, about 1hour, 15 minutes. Remove from oven and allow to cool for about 30 minutes before slicing. Serve warm or at room temperature.

Tips:

  • Choose ripe, flavorful tomatoes: This will ensure that your pie has the best possible flavor.
  • Don't be afraid to use a variety of cheeses: A blend of different cheeses will give your pie a more complex flavor.
  • Use fresh herbs: Fresh herbs will add a pop of flavor to your pie.
  • Don't overcook the pie: The pie is done when the crust is golden brown and the filling is set.
  • Let the pie cool slightly before serving: This will allow the flavors to meld together.

Conclusion:

Cheesy Vidalia onion and tomato pie is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh tomatoes and onions, and it is a surefire hit with family and friends. So next time you are looking for a new recipe to try, give this cheesy Vidalia onion and tomato pie a try. You won't be disappointed!

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