Trace Barnett: Heirloom Tomato Pie
1 1/4 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon fresh herbs, such as basil, rosemary, or thyme, finely chopped (or 1/2 teaspoon dried herbs)
8 tablespoons cold butter, cut into 1/2-inch cubes
3–4 tablespoons ice water
4–5 large tomatoes, thinly sliced
1 tablespoon butter
1/2 cup onion
1 cup mayonnaise
3 cups grated sharp cheddar cheese, divided
Dash of hot sauce
1 tablespoon chives
2 tablespoons oregano and thyme, chopped
1 tablespoon basil Salt and pepper
Make crust: Sift together flour, salt, and sugar in a large bowl. Add herbs and stir well to combine.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Add ice water a little at a time and stir briskly. Form dough into a ball, and chill in the refrigerator for up to 30 minutes before using.
Place dough on a floured board and roll into a 9 1/2-inch circle. Fit into pie plate and flute the edges. Bake at 350 for about 15-18 minutes until slightly browned but not fully cooked.
Preheat oven to 375 degrees.
Slice tomatoes in half. Gently squeeze out excess liquid and seeds. Cut tomatoes into thin slices and place on a paper towel. Sprinkle with salt.
Melt butter in a skillet over medium-high heat. Add onions and cook until golden brown. Remove from heat.
In a medium bowl, combine mayonnaise with 2 cups cheese, hot sauce, and herbs. Season to taste with salt and pepper.8. Sprinkle onions in bottom of the pre-baked herb pie crust. Smear a thin layer of cheese mixture over onions. Top with a layer of tomatoes. Smear remaining cheese mixture over tomatoes. Top with remaining tomato slices and sprinkle remaining 1 cup cheese over top. Garnish with additional herbs. Cook for 30–35 minutes or until hot and bubbling.
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