This pie is a great use for the abundance of tomatoes and fresh herbs this time of year. The tomatoes are drained before being added to the pie to prevent the pie from becoming too soggy. Top with more of your favorite fresh summer herbs and serve with a simple salad for a light summer meal.
Fresh Tomato Pie
Store bought or your favorite pie crust recipe
2 1/2 pounds heirloom tomatoes
1 tsp salt
1 tsp sugar
1 tablespoon unsalted butter
1 sweet onion thinly sliced
1/4 cup roughly chopped fresh herbs (I used basil, parsley, chives and a little lemon thyme)
1/2 cup mayonnaise
1/2 cup shredded gruyere cheese
1/4 cup shredded parmigiano reggiano
Slice the tomatoes into 1/4 inch slices and place on paper towels to drain. Sprinkle with the salt and sugar and let sit for 30 minutes and then flip slices and sit for another 30.
While your slices drain, preheat the oven to 450 degrees F. Prepare the pie dough and place in a 9 inch pie pan. Dock the dough on the bottom and sides and use a fork or spoon to flute the edges. Place the pie dough in the oven to blind bake for 9-11 minutes until slightly brown.
While your dough is blind baking, in a medium pan place butter, sliced onion and a sprinkling of salt on medium heat. Caramelize the onions and keep stirring periodically until they are nice and brown. If the edge start to burn you can add little water to the pan. Once, your onions are caramelized set them aside.
Remove the pie crust from the oven and let cool slightly. Then, reduce the oven heat to 350 degrees F.
In a small bowl, mix together the mayonnaise, gruyere, and parmigiano reggiano.
Layer the drained tomato slices, chopped fresh herbs and caramelized onions into the pan. Then, top with cheese mixture. I also held back a few slices to top the pie.
Place in the oven and bake for 35-40 minutes until the top is bubbly and brown.
Let the pie cool before slicing but it can be served warm or at room temperature.