It is labor intensive, but Oh-So-Good and a favorite
for us when tomatoes runneth over!
Food Network’s recipe has a cornmeal crust which we love, but you could use a prepared pie crust to save prep time.
I usually make the crust a day in advance or the morning of, and wrap the pastry disk in plastic, refrigerating until I’m ready to make the pie.
I decided to make individual pies
or tarts with the recipe and
4.75-inch Wilton Tart/Quiche Pans.
To save time, I caramelize the onion a day or two in advance, for the filling. I also mix my other filling ingredients in advance and set aside in the refrigerator until I’m ready to assemble.
Food Network’s directions call for slicing tomatoes, tossing with salt and placing in a colander to drain for 30 minutes.
I have better luck placing tomato slices on layers of paper towels and leaving them to stand, occasionally replacing the paper towels for an 1 1/2 to 2 hours.
What I love about this tomato pie recipe besides the cornmeal crust, is that is not too mayonnaise-y, only 1/4 cup in the filling along with the onion, shredded mozzarella and manchego cheese, bread crumbs, and herbs~ chopped chives, parsley, and thyme.
The recipe made five individual 4″ pies or tarts.
You can find the printable recipe from Food Network here.
If your tomato cup runneth over, try this recipe!
It’s ideal too for those heirlooms that won’t win any beauty contests but are full of flavor :)