Photo: Heirloom Tomato Pie Recipe
Ingredients
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup plus 3 tablespoons shredded manchego cheese
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 1/4 pounds mixed heirloom tomatoes
- Kosher salt
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 3 tablespoons breadcrumbs
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Freshly ground pepper
Directions
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.
Photograph by Con Poulos
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By ufcozzi_11109867
Aiken, SC
on December 01, 2011
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I followed this recipe to the letter, and it was TO DIE FOR! It took me a while, as I am a bit of a methodical cook, but it was worth the extra time. DO NOT be tempted to substitute a plain pre-made pie crust here. The wonderful crunch of the cornmeal and yummy manchego play so well against the tomatoes. Oh wait, I did not follow to the letter, as I was unable to locate heirloom tomatoes. I just bought regular old tomatoes at the farmer's market, and they were delicious. Take the time to make the crust here, and you will be rewarded!
By Stevie Johnson
Walla Walla, WA
on October 16, 2011
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I bought this magazine for the first time because of the cover. This was an intense recipe but worth every bite. Usually heirlooms are perfection their own however this combination ROCKED. I almost talked myself into using my normal savory pie crust. I am so glad I followed the recipe. The cornmeal crust was the perfect compliment to the sweet tomatoes. I couldn't find manchego so I used parmigiana(btw- the parchment paper didn't work well. I rolled it out the usual way. It was delicious. We had it as a side to our meal but it could also be a get main dish with a fresh salad on the side.
I now subscribe to the magazine!!!
By SaraGold1
on October 10, 2011
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Delicious! Labor intensive. I used a stone ground cornmeal-big mistake; crust was gritty & our teeth hurt trying to eat it. We threw out the crust (but it was tasty & ate the filling. Will try it again; torn on whether to try again with cornmeal or use frozen crust. Did not have enough filling to fill the pie shell entirely. Too many onions for us and DH (darling husband would have liked them in more manageable pieces (not sliced. I baked the shell & put it in the cupboard to cool. I placed the sliced tomatoes in a colander on top of a paper towel lined plate & prepared the filling & put both in the refrigerator. I went off to a class & when I returned home, turned on the oven, assembled the pie and baked it. While eating it, I kept thinking of add ons and mushrooms kept popping into my thoughts so I will try adding them next time. Thanks FN magazine for this beautiful, tasty dish!!!
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