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Recipe : Entry # 8832
Deborah Peek
Recipe Title
Southern Tomato Pie
Recipe Theme
July: Tomatoes
Sand Mountain EC
1 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
6 tablespoons cold butter, cut into pieces
4 tablespoons ice-cold water
Optional: Store bought piecrust

Pie Filling:
1 tablespoon olive oil
1 yellow or sweet onion, sliced thinly
2 teaspoons salt
1 1/4 teaspoons black pepper
4 large tomatoes, sliced thinly
1 teaspoon parsley
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon rosemary

1/2 cup mayonnaise
1 cup Monterey Jack cheese
1 cup mozzarella cheese
1 cup gruyere cheese
Prepare crust: In mixer, mix together flour, sugar and salt. Mix in butter 1 tablespoon at a time on medium speed. Add ice-cold water until combined. Do not over mix. Press dough in lightly buttered pie pan. Cover with plastic wrap and chill for 1 hour. Bring dough to room temperature. Sprinkle dough with flour and roll out to 1/8-inch thickness. Preheat oven to 425 degrees. Press dough in a 9-inch pie pan. Chill crust before baking to keep crust from bubbling. Also, you can place parchment paper on top with pie weights to keep from bubbling. Bake crust until lightly brown and cool completely.

Filling and topping:
Sauté onions in olive oil until tender, add salt and pepper. Thinly slice the tomatoes and pat dry with a paper towel. Layer the onions and tomatoes, sprinkling with parsley, basil, thyme and rosemary. Mix together the three cheeses with mayonnaise and spread or place on top of pie. Bake at 350 degrees for 30 minutes or until lightly brown. Serve warm or at room temperature.