DIJON-TOMATO & SWEET ONION PIE
From the Associated Press. I used a combination of orange sharp cheese, white sharp and a small amount (about 1/4 cup) of smoked Gruyere. I also make my own pie crust (flour, salt, water, oil or butter) and not a Bisquick™ pie crust. It's time to say goodbye to heirloom tomatoes. See you next summer!
Provided by C G
Categories Savory Pies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Note: I use a cast iron skillet to prepare the pie. Bake the pie shell until lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Leave the oven on.
- 2. While the pie crust is cooling, prepare the filling by thinly slicing the onion and tomatoes (or if you prefer you can dice the onions and tomatoes). Arrange the tomato slices on paper towels to absorb excess moisture. My heirloom tomatoes were bursting and almost too ripe for this dish. The end result was my pie was a little watery but a good stint overnight in the refrigerator helped to firm up the pie considerably. Also, before I forget I think the next time I will lightly sautè the onions first before adding them to the pie.
- 3. In a prep bowl, mix together both cheeses, the mayonnaise, both mustards and a generous pinch of pepper. The mixture should be thick, but spread easily.
- 4. Spread a thin layer of the cheese mixture over the bottom of the pie shell. Top the mixture with half of the onion slices, then half of the tomato slices, followed by the remaining onions, then the remaining tomatoes.
- 5. Spread the rest of the cheese mixture over the tomatoes and garnish with a sprinkle of paprika. Bake until browned and bubbly, 40 to 45 minutes. Remove the pie from the oven and let rest for 10-15 minutes. Cut into slices, then top each serving with some of the fresh basil. We served the pie with a simple side of steamed vegetables: green beans, carrots and romanesco.
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Dre Leber
[email protected]This pie is a great way to use up leftover chicken or turkey.
Sanjiwa Kumara
[email protected]This pie is perfect for a crowd. I made it for a party and everyone loved it.
Allison Whelan
[email protected]I've made this pie several times and it's always a hit. It's a great way to use up leftover tomatoes and onions.
Jane Cruella
[email protected]This pie is a bit time-consuming to make, but it's definitely worth it.
Noman Writes
[email protected]I'm not sure what I did wrong, but my pie turned out really dry. I think I might have overcooked it.
Prince King
[email protected]This pie is perfect for a summer picnic.
Prakash Bhai
[email protected]I made this pie for a potluck and it was a big hit! Everyone loved it.
JOB VACANCIES
[email protected]This pie was easy to make and turned out great! I loved the combination of flavors.
4 Cali
[email protected]Overall, I thought this pie was pretty good. The crust was flaky and the filling was flavorful. However, I would have liked it more if the filling had been a bit thicker.
Mahamudul nokib Mahamudul nokib
[email protected]This pie was a disaster! The crust was too thick and the filling was bland. I won't be making this again.
akintunde samuel
[email protected]The crust was a bit soggy, but the filling was delicious. I'll try using a different crust recipe next time.
Amit Rou
[email protected]This pie was a bit too tart for my taste, but my husband loved it. I think next time I'll use less Dijon mustard.
HARIS AHMAD
[email protected]I've made this pie several times and it's always a success. It's perfect for a quick and easy weeknight meal.
Derren Ellis
[email protected]I'm not a huge fan of Dijon mustard, but I loved this pie! The sweetness of the tomatoes and onions balanced out the mustard perfectly.
Samara Abdirahman
[email protected]This pie is so easy to make and is always a crowd-pleaser.
Hai praba
[email protected]Followed the recipe exactly and it turned out great! The only thing I would change is to add a bit more salt and pepper to the filling.
Abdul mejid
[email protected]This pie was a hit at my dinner party! The Dijon mustard, tomato, and sweet onion flavors melded together perfectly, and the crust was flaky and flavorful. I'll definitely be making this again.