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Heirloom Tomato Pie

Celebrate summer with an Heirloom Tomato Pie, filled with caramelized onion, shredded cheese, bread crumbs, and herbs, topped with heirloom tomatoes in a flaky cornmeal crust.
Prep Time2 hours
Cook Time1 hour 45 minutes
Total Time3 hours 45 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: caramelized onion, heirloom tomatoes, manchego cheese, mozzarella, summer, tomato pie
Servings: 6 servings

Equipment

  • food processor
  •  9 1/2-inch deep-dish pie pan

Ingredients

Piecrust Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3/4 teaspoon fine salt
  • 1 stick cold unsalted butter cut into 1/2-inch pieces
  • 3 tablespoons shredded Manchego Cheese

Tomato Pie Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion thinly sliced
  • 2 pounds mixed heirloom tomatoes
  • Kosher salt
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded Manchego cheese
  • 1/4 cup mayonnaise
  • 3 tablespoons breadcrumbs
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • Freshly ground pepper

Instructions

To make the crust:

  • Pulse the flour, cornmeal and fine salt in a food processor to combine.
  • Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter.
  • Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary.
  • Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
  • Put the dough between 2 sheets of parchment paper and roll into a 13-inch round.
  • Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges.
  • Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Line the crust with foil, then fill with dried beans (or pie weights). Bake until the edges are golden, about 20 minutes.
  • Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.

To make the filling:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
  • Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
  • Increase the oven temperature to 375 degrees F.
  • Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl; spread in the crust.
  • Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper.
  • Bake until the tomatoes are browned, about 50 minutes. Allow pie to rest 20 minutes before slicing. Top with the remaining 1 tablespoon each chives and parsley.

Notes

This tomato pie is a little time consuming but it’s definitely worth the effort to enjoy those once-a-year-homegrown summer tomatoes! You can prep parts of the recipe in advance to make the tomato pie assembly go quicker. Your cornmeal pie crust needs to chill a minimum of 45 minutes before rolling out and par baking, but you can prepare the dough a day in advance. Same goes for your caramelized onion and cheese filling. Prepare up to a day ahead and store covered in the refrigerator until ready to assemble your pie and top with your tomatoes.