Cheesy Vidalia Onion and Tomato Pie

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I made this tart pie for an Octoberfest party pie contest...and won : I tweaked the recipe just a bit, Havarty cheese for the Fontina, I doubled all the herbs, doubled the onions, tomatoes and cheese. It was fantastic!

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This is a great recipe! I cook it when I really want to "Wow" a new group of friends. It is savory - so it is best with a side dish - deviled eggs, finger sandwiches, baked chicken.

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Follow the recipe using wonderful tasting heirloom tomatoes and basil I grew in my garden and real Vidalias from Georgia. Pie was overcooked (and I only cooked 1 hour not the 1 hour 15 min recommended so if you try it - go for 45 minutes and check. Tasted like stewed tomatoes with a touch of cheese. Very, very disappointing and I usually really enjoy Emeril's recipes.

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I've made this pie several times for company and it's always a big hit. The original recipe is excellent, but I've also made it adding spinach and mushrooms, with Cotija cheese, using hollandaise sauce instead of the mayo mixture, and using red onions instead of sweet onions. It's so easy to make and tastes like you've spent hours preparing it.

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I made this pie after seeing it on Emerill. I made one for a friend and one for my family. It was a great hit and everyone requested the recipe. I now make it when the vidalias come into season and already have requests for a slice or a whole pie. I think the fontina cheese makes this dish. It is so flavorful and creamy.

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I made this for an office lunch, the tomatoes were provided by a coworker straight from her garden so we decided to find a tomato pie recipe, this one looked good so we went for it. As I was making the pie I thought it needed a little something extra so I added a can of chopped Artichoke Hearts to the mayonaise spread. Once we heated up the pie at work you couldn't keep people away (and we only have 4 people in our office...it was gone in 15 minutes! I would recomend this to anyone looking for a wonderful savory pie for a picnic, a luncheon or even a brunch!