1 homemade or store bought deep dish pie crust
3 large heirloom tomatoes -assorted varieties, thinly sliced
1 1/4 tsp kosher salt, divided
1/2 vidalia onion, chopped
1 1/4 tsp freshly ground pepper, divided
1 Tbsp vegetable oil
2 Tbsp chopped herbs - basil and parsley
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiana cheese
1/4 cup good mayonnaise
Place tomatoes in a single layer on paper towels, sprinkle with 1 tsp of the salt, let stand 10 mins, this will remove excess liquid from the tomatoes to prevent a watery pie.
|I used these gorgeous and tasty yellow, pink and red heirloom varieties|
Adapted from Southern Living Magazine, July 2012.
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