Cheesy Onion & Tomato Pie
Submitted by happyhousewomen
Ripe tomatoes and sweet onions layered with fontina, mozzarella, and Parmesan in a spiced homemade crust, baked until bubbly and golden. This Southern-style tomato pie is summer in every single bite.
YIELD
8 servingsPREP
35 minCOOK
80 minREADY
3 hrsWhen tomato season rolls around, this is the pie you want to be making.
A buttery, spice-kissed crust holds layers of thick-sliced ripe tomatoes and sweet onions, bound together with a creamy mayo and egg yolk mixture.
Three cheeses do the heavy lifting here: nutty fontina, stretchy mozzarella, and sharp Parmesan, with fresh thyme and basil woven through every layer.
Breadcrumbs between the layers soak up the tomato juices so the crust stays flaky, not soggy.
Serve it warm or at room temperature. Either way, it’s the kind of pie that makes people go quiet for a second after the first bite.
Pro Tips
- Use the ripest, most flavorful tomatoes you can find. This pie lives or dies by tomato quality
- Blind bake the crust with pie weights and brush with egg white to create a moisture barrier before filling
- Let the pie rest a full 30 minutes after baking. It needs time to set so it slices cleanly
- The breadcrumb layers are essential. They absorb excess moisture and prevent a soggy bottom
- Peel the tomatoes for a smoother texture. A quick blanch in boiling water makes the skins slip right off
Ingredients
1 pinch of each paprika, salt, garlic powder, black pepper, cayenne pepper, dried oregano and thyme *
Directions
To make the pie crust:
In the bowl of a food processor, combine flour, mixed spice, 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 at least one hour or over night.
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
To make the pie:
Preheat oven to 375℉ (190℃).
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 ¼ inch slices and lightly season with the salt and pepper.
Sprinkle about ⅓ of the bread crumbs in the bottom of the pie crust.
In a small bowl, mix 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.
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