Recipe:
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.
For more delicious cooking inspiration pick up your own subscription to Southern Living Magazine, they have the best recipes!!
http://astore.amazon.com/rosscoubak-20/detail/B002PXVYQY
Enjoy!
THIS is my new favorite blog!! You won me over with the tomato pie!! Now, I'm anxious to get my garden planted and get started on those delicious homegrown tomatoes. mmmmmmmmm.
ReplyDeleteThanks so much Debbie, me too can't wait for all the fresh produce, especially tomatoes!!
DeleteHook me up!!! I want in this club
ReplyDeleteLooks delicious.Love the cheeses you are using.
ReplyDeletedo you prebake the crust?
ReplyDeleteYes, do prebake crust :)
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