Farmer’s Market Tomato and Vidalia Onion Pie
Corn meal for dusting the bottom of pie shell
3 large heirloom tomatoes, different colors
Sea salt and freshly ground black pepper to taste
1 Vidalia onion, chopped
Greek olive oil
2 tablespoons each chopped basil ~ parsley ~ thyme
½ cup freshly grated Gruyere cheese
½ cup freshly grated Parmigiano-Reggiano cheese
½ cup shredded cheddar cheese
¼ cup good quality mayonnaise
1 egg – beaten lightly
1 tablespoon apple cider vinegar
Frank’s hot sauce to taste
Cherry tomatoes for garnish
Place tomatoes in a single layer on paper towels, sprinkle with 2 teaspoons salt and let stand for 10 minutes. This will remove excess liquid from the tomatoes.
Preheat oven to 400 degrees. Press pie dough into a 9-inch pie plate. Line it with aluminum foil and fill with dried beans and bake for 15 minutes. Remove the foil and beans and bake for an additional 5 minutes or until lightly browned. Cool completely and reduce oven temperature to 350 degrees. Sprinkle corn meal on the crust.
While pie shell is cooling, sauté Vidalia onion with salt and pepper to taste in olive oil over medium-heat until onion is tender and translucent. Set aside.
Mix the herbs, Gruyere cheese, Parmigiano-Reggiano, Cheddar cheese, mayonnaise, egg, vinegar and hot sauce to taste together.
Pat tomatoes dry with a paper towel. Begin assembling the pie by layering the tomatoes and onions into the pie shell, seasoning each layer with remaining salt and the other teaspoon of pepper. Spread the herb and cheese mixture over the top of the pie.
Bake at 350 degrees for 30 minutes or until lightly browned and bubbly. Garnish with cherry tomatoes and serve warm.