This roasted fresh tomato pie with fresh herbs is the perfect treat for those Summer months.
- 1 1/4 cups flour
- 1 tablespoon of sugar
- pinch of salt
- 1/2 cup of cold unsalted butter
- 1/4 cup of vegetable shortening
- 6 to 8 ounces of cold water
- 4 large tomatoes, sliced 1/4 inch think
- 3 tablespoons of chiffonade fresh basil
- 2 tablespoons of chopped fresh oregano
- 1 sliced sweet onion
- 1 finely minced clove of garlic
- 1 teaspoon of unsalted butter
- 2 cups of shredded cheddar cheese
- 2 cups of shredded gruyere cheese
- 1/2 cup of mayonnaise
Serves 6 to 8
- Pie Dough: In a large bowl cut together butter, shortening, salt, sugar and flour until the fat is the size of small peas. Slowly drizzle in water until the dough is formed and chill in the refrigerator for 20 minutes. After chilling role out the dough 1/8 inch thick on a floured surface. Once the dough is rolled out, form it to a tart pan and remove any hanging over access dough. Next, dock the dough with a fork and place some parchment paper in the center of the dough with some dry black beans to help keep the dough flat and par bake on 350° for 15 minutes. Once par-baked, remove from the oven and discard the parchment and beans.
- Tomato Filling: Add the sliced tomatoes to a colander and lightly salt to drain some of the liquid.
- Onions: Saute the sliced onions for 15 to 20 minutes on medium high heat with unsalted butter until caramelized. Once brown add in garlic and saute for 2 to 3 minutes and then turn the heat to off.
- Cheese Mixture: In a large bowl mix together shredded cheeses and mayonnaise. Set aside
- Once the dough is par-baked, simply layer the tomatoes and top off with onion mixture, basil and garlic. Next, add another layer of tomatoes, onions, and herbs. Top off the layered pie with the shredded cheese and mayonnaise mixture until thetomatoes are completely covered. Top off with remaining herbs. Bake at 350° for 30 to 40 minutes or until the cheese begins to turn brown.
- Plate: Slice the pie and serve warm.