HEIRLOOM TOMATO PIE
Provided by Food Network Kitchen
Time 3h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon 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-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. 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. Meanwhile, preheat the oven to 350 degrees F.
- Line the crust with foil, then fill with dried beans. 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.
- Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
- Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.
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Faizan Lodhi
l-f38@hotmail.comThis pie is the perfect summer dish! It's light and refreshing, and the flavors are incredible.
Bill Toney
toneybill63@gmail.comI made this pie for a potluck and it was a huge hit! Everyone loved it.
Anisha lama
a_lama66@gmail.comThis pie was a bit too bland for my taste. I think I would have preferred to add more herbs and spices.
sm shah zain
zains@gmail.comThis pie was amazing! I loved the combination of flavors and textures. The crust was flaky and buttery, the tomatoes were juicy and flavorful, and the cheese was melted and gooey. I will definitely be making this pie again.
Ubaid Waince
ubaid-waince@gmail.comOverall, this was a good recipe. I would make it again, but I would make a few changes.
Hadjer Styles
h64@gmail.comThe crust was a little dry, but the filling was delicious.
Bishal Gupta
gupta.b@aol.comThis pie was a bit too tangy for my taste. I think I would have preferred to use a different type of tomato.
Raju Bhuiya
r.b53@gmail.comI love this recipe! The tomatoes are so flavorful, and the crust is flaky and delicious. I always get compliments when I make this pie.
Kj Jehadi
j_k@hotmail.frThis pie was so easy to make, and it turned out so well! I used a pre-made pie crust, which saved me a lot of time. The tomatoes were perfectly ripe and juicy, and the cheese was melted and gooey. I will definitely be making this pie again.
Akim Kunle
k_a13@yahoo.comI've made this tomato pie several times now, and it's always a winner. The tomatoes are always so flavorful, and the cheese and herbs add the perfect touch. It's a great dish to serve for brunch or lunch.
Ramos Jarre
r_jarre@aol.comThis heirloom tomato pie was a huge hit at my dinner party! The combination of flavors was incredible, and the crust was flaky and delicious. I will definitely be making this again.