Wednesday, March 10, 2010

Tomato and Onion Pie



Let’s make a pie, but a sweet & savory pie. Do you know just 2 years ago I absolutely hated tomatoes, I mean hate. Something about pregnancy changed my taste buds, now I actually crave them. I spent yesterday looking around the net for the most common things to make a tomato pie, below is what I came up with.

INGREDIENTS

2 Pie Crust, thawed
4 – 5 tomatoes, sliced thin
3/4 a medium onion, chopped
1 tsp of minced shallot
4 garlic cloves, minced
1/4 cup mayonnaise
1 log of goat cheese, crumbled
1 cup of mozzarella, shredded
¼ cup of parmesan
½ cup of fresh basil, chopped
salt

DIRECTIONS

First things first, bake one of your pie shells according to the package directions. The other pie shell should be removed from it’s pan and placed upside down so it can become flat.

Place a double layer of paper towels down on your counter to place your sliced tomatoes on. Once placed sprinkle your tomatoes with salt and place more paper towels on top. Leave the tomatoes here for at least 15 minutes. We are trying to reduce the water here, you can also deseed them. (you do not want a watery pie!).



Now let’s take care of everything else, get to chopping and mincing as listed above. Once all is chopped and minced you will want to sauté together the onion, garlic and shallot over a medium heat until the onion is translucent.

In a bowl combine together all of your cheeses with the mayonnaise.

Time to assemble..Pie, then tomatoes..



Onion, garlic, shallot & basil



Cheese concoction



Ok the last thing is to cut you other pie crust into strips so we can decorate “all professional like” your tomato pie, like so :



There, now it is ready for the oven. Bake at 380 for 35-45 minutes. I noticed my edges getting dark toward the end and covered them with aluminum foil. Just like you would a turkey. I also broiled my pie for about 2 minutes toward the end to slightly brown it.

And for all the hard work you get a pretty little and a tasty little pie. Make sure to let this bad boy rest for about 15-20 before cutting in as it needs to set up just like a lasagna.

CHEERS!

2 comments:

Shannon said...

This reminds me of a tomato basil tart my grandmom used to make that I loooooved. I'll have to put this one on my to-o list.

Oh! And I'm planning on making your fancy schmancy grilled cheeses tomorrow night for dinner. Can you believe I had to actually go out and buy honey? It's one of those things you assume you have in the back of your cabinet until you realize...you don't. I'll report back!

Jennifurla said...

awesome, dont skimp on the honey. I was nervous at first but havarti & honey, made for each other.