Description
The best savory summer pie! A crisp, buttery cornmeal crust is adorned with a creamy, cheesy filling and topped with a bounty of heirloom tomatoes.
Ingredients
Scale
CORNMEAL CRUST:
- 1 cup (120 grams) all-purpose flour
- 3/4 cup (104 grams) yellow cornmeal
- 1/2 teaspoon kosher salt
- 1 stick (113 grams) cold salted butter, cut into 1/2-inch pieces
- 1/4 cup (1 ounce) shredded manchego cheese
FILLING:
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, thinly sliced
- 3/4 cup shredded manchego cheese
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
3 tablespoons breadcrumbs - 3 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh thyme
- 2–1/2 pounds mixed heirloom tomatoes
- Kosher salt and freshly ground black pepper
Instructions
- To make the crust: Combine the flour, cornmeal and salt in the bowl of a food processor and pulse several times to combine. Add the cold butter and manchego cheese and pulse until the mixture resembles coarse meal with small, pea-sized pieces of butter visible. Drizzle in 4 to 6 tablespoons of ice water and pulse until the dough just comes together. It should hold together when pressed together in your fingers. Turn the dough onto a sheet of plastic wrap and form into a disk. Refrigerate until firm, about 45 minutes to 1 hour.
- Put the dough between two sheets of parchment paper and roll into a 13-inch circle. Transfer the dough to a 9-inch deep-dish pie plate. Trim the edges if necessary, leaving just enough to be able to fold the dough under itself around the crust. You can make the edges of the crust look more decorative if you wish. Pierce all over the bottom of the crust with the tines of a fork. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350°. Line the crust with foil and fill with dried beans or pie weights. Bake until the edges are golden, about 20 to 25 minutes. Remove the foil and the beans and return to the oven to bake until golden and crisp all over, about 15 to 20 more minutes. Transfer to a rack to cool.
- To make the filling: heat the olive oil in a large skillet over medium heat. Add the onion, sprinkle with salt and cook, stirring occasionally, until the onions have begun to soften. Reduce the heat to medium-low and continue to cook until golden and caramelized, about 40 to 50 minutes. Meanwhile, thinly slice the tomatoes and transfer to a colander and sprinkle with 1 teaspoon of kosher salt. Gently toss occasionally to allow the mixture to drain while the onions cook.
- Increase the oven temperature to 375°. Combine the 3/4 cup manchego, mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each of chives and parsley, thyme, caramelized onions and kosher salt and black pepper, stirring to combine. Spread in the cooled crust. Arrange the tomatoes around the top. Drizzle with a little olive oil and season with pepper. Bake for 45 to 50 minutes. Allow to sit for at least 20 minutes before cutting and serving. Sprinkle with the remaining chives and parsley right before serving.
Notes
Inspiration:Heirloom Tomato Pie on foodnetwork.com
- Category: Savory Pies & Tarts