This delicious savory pie works best with fresh, ripe tomatoes and a mix of cheeses. At first glance this dish will look a little tricky, but most of the effort involves waiting around while things chill, cook, and bake. We love this dish at the end of summer, but even with supermarket tomatoes, you can create a delicious, kid-approved dish. If you have two pie plates, you can easily double this recipe and prepare two at once as this keeps very well as leftovers.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Pie Crust
165g / 1 ⅓ cups all-purpose flour
Measure flour into a large bowl.
1 teaspoon salt
½ cup vegetable shortening
Add the salt and shortening.
Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
6 tablespoons ice cold water
Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
Caramelize Onions
2 tablespoons olive oil
2 tablespoons butter
Heat olive oil and butter in a cast iron skillet or large saucepan over medium heat.
2 medium onions, finely diced
Add onions to pan and stir to coat. Let cook over medium heat for 30 minutes, stirring occasionally to prevent onions from burning. The best bet is to leave the onions alone as much as possible so that they brown slightly and then stir briefly to prevent burning. You can add ½ teaspoon of sugar to speed up the process if you wish.
When done, remove from heat and transfer to a medium bowl.
Tomatoes
Preheat oven to 350°F.
4 large, ripe tomatoes
½ tablespoon salt
Slice tomatoes in half and squeeze gentle to remove excess juices. Dice into 1/2-inch cubes. Place in a colander or fine mesh strainer over the sink and lightly salt. Let sit while you pre-bake the pie crust.
Pre-Bake Crust
Remove pie crust from fridge. Roll out and form shell in pie dish. Using pie weights or a second pie plate, weight down crust. Pre-bake at 350°F for 15 minutes. The dough should have started to set but will still be malleable.
Assembly
reserved tomatoes
Using a paper towel or clean dish cloth, squeeze as much excess juice as you can from the tomatoes. The pie will be somewhat soupy if too much water remains, so squeeze until you only get a few drops left but haven't turned the tomatoes into mush.
reserved onions
¼ cup basil, chopped
Add tomatoes to bowl with reserved onions and add chopped basil. Stir gently to combine.
Transfer tomato-onion mixture into pre-baked pie crust.
1 ¼ cup grated mozzarella cheese
¾ cup grated Gruyere cheese
122g / ½ cup mayonnaise
½ teaspoon pepper, or to taste
¼ teaspoon salt, or to taste
In a medium bowl, combine cheeses, mayonnaise, salt, and pepper. Stir with a spatula until combined. Spread evenly on top of tomato-onion mixture in pie plate.
Bake at 350°F until crust and cheese are a light golden brown, about 30 minutes.
From MakeBetterFood.com. . (makebetterfood.com/recipes/tomato-pie/).
Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
Heat olive oil and butter in a cast iron skillet or large saucepan over medium heat.
Add onions to pan and stir to coat. Let cook over medium heat for 30 minutes, stirring occasionally to prevent onions from burning. The best bet is to leave the onions alone as much as possible so that they brown slightly and then stir briefly to prevent burning. You can add ½ teaspoon of sugar to speed up the process if you wish.
When done, remove from heat and transfer to a medium bowl.
Preheat oven to 350°F.
Slice tomatoes in half and squeeze gentle to remove excess juices. Dice into 1/2-inch cubes. Place in a colander or fine mesh strainer over the sink and lightly salt. Let sit while you pre-bake the pie crust.
Remove pie crust from fridge. Roll out and form shell in pie dish. Using pie weights or a second pie plate, weight down crust. Pre-bake at 350°F for 15 minutes. The dough should have started to set but will still be malleable.
Using a paper towel or clean dish cloth, squeeze as much excess juice as you can from the tomatoes. The pie will be somewhat soupy if too much water remains, so squeeze until you only get a few drops left but haven't turned the tomatoes into mush.
Add tomatoes to bowl with reserved onions and add chopped basil. Stir gently to combine.
Transfer tomato-onion mixture into pre-baked pie crust.
In a medium bowl, combine cheeses, mayonnaise, salt, and pepper. Stir with a spatula until combined. Spread evenly on top of tomato-onion mixture in pie plate.
Bake at 350°F until crust and cheese are a light golden brown, about 30 minutes.
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