Heirloom Tomato Pie

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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!!!

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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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Great recipe, although I did use a puffed pastry dough to make the pie shell and added some fresh basil and only used 2 types of cheddar cheese (medium and old. Thanks for providing this recipe--it's definitely a hit and can handle small changes without any worry about failure! Using fresh herbs is important as is draining the tomatoes and I will make this one again!

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I bought Food Network Magazine for the first time because of the amazing Tomato Pie on the cover. I was so disappointed with the flavoring of this dish. Crust was the only thing my family liked, and we're pretty adventurous eaters. It just wasn't a nice combo of tastes for us.

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I made this recipe for the second time and my family loved it. I made my own crust because I don't find it difficult to make but it does add a bit of time as it needs to chill 30-45 minutes before rolling it out.This crust can be made a couple of days in advance. It keeps in the fridge very well. If I was in a hurry...I might use a ready made pie crust but recommend making the crust yourself.
I could not find Manchego cheese so substituted pecorino Romano and also added feta which I had on hand.
I drained my tomatoes for much longer than the 30 minutes called for in the recipe and put a layer of the cheese mixture on the bottom, then a layer of tomato,then another layer of cheese and topped with a layer of tomato.The pie was hot bubbly and rich.
I served it with a watermelon, blueberry, mint salad and got rave reviews.

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This recipe has been taunting me since I saw the cover photo on the magazine ealier this summer. It looks so amazingly good in the photo, and being a tomato lover, I just had to try it. But, I don't have very little experience, or desire, in making crusts, so I delayed in trying the recipe. Finally, I used a ready made pie crust just to be able to try this recipe. With just doing the filling part of the recipe with baking time, it took me 2 hours to complete. I think Food networks rating of intermediate is giving - definitely advanced if you are making the crust as well. Tasted good, heavy on the onions. Not sure if I will take the time and effort to make this again.

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I saw the picture of this pie on the cover of the magazine and knew I had to buy the magazine! When I realized I would have to make the crust, I came up with an alternate approach since I'm not much on making pastry dough. Instead, I bought a Marie Callendar's and put the filling in it including the 3 tablespoons of manchego that would have gone into the pastry dough. I substitute roma tomatoes for the heirloom; they are less moist, cost less and don't detract from the flavor in any way. I followed the remainder of the recipe for the filling and baking instructions. The pie was delicious and has been requested for a repeat performance by my family.

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Great recipe that has to be made with fresh ingredients to get the full flavor. Do not let the crust throw you off on this one. It is not designed to be a pastry crust. It is a cornmeal and Manchego cheese version of a gram cracker type crust. One suggestion however. Drain the tomatoes with salt for 45 minutes instead of the prescribed 30 minutes. First time the pie was a little bit watery. The second time with a 45 minute drain is was perfectly moist without standing juices at the bottom.

If I could have given this recipe 6 stars I would. If my mother-in-law has seconds of anything, you know it is good. When I made this she ate 1/4 of a 9 inch pie all on her own. That pretty much says it all.

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Very expensive ingredients (heirloom tomatoes Very time consuming and we did not enjoy it at all. I don't know if the cooking time is too long, but the crust got very dark around the edges along with it tasting very gritty and tasteless. The filling had a lot of flavor, but the tomatoes lose their texture and turn to mush. I actually threw the rest of it down the garbage disposal and I hate more than anything to waste food. Normally I love the recipes that I get from Foodnetwork, but this one is now in the garbage along with the rest of the dish.

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I made this and I still think the pastry recipe is off. You have 2 cups of dry ingredients and only 1/2 cup of butter. The proportions don't add up for pastry. When made as outlined, Mine fell apart as I lifted it from the pastry cloth onto the roller. I cussed , pieced it together and proceeded. I would make this again, but alter the cornmeal to 1/4 cup. I would also add slices of fresh mozzarella or goat cheese to the top before baking.