Tomato Pie¶

Serves	Total Time
8	2.63 hours

Ingredients¶

• 1.25 cups (150 g) all-purpose flour
• 0.25 cup (46 g) cold vegetable shortening
• 4 Tbsp (56 g) cold unsalted butter
• 0.5 tsp fine sea salt
• 3 Tbsp (43 g) ice-cold water
• 2.25 lbs assorted heirloom tomatoes
• 1.25 tsp kosher salt
• 1 sweet onion
• 1.25 tsp (2 g) freshly ground pepper
• 1 Tbsp (14 g) canola oil
• 0.5 cup (70 g) assorted chopped fresh herbs
• 0.5 cup (50 g) freshly grated Gruyère cheese
• 0.5 cup (56 g) freshly grated Parmigiano-Reggiano cheese
• 0.25 cup (56 g) mayonnaise

Cookware¶

• 1 food processor
• 1 9-inch pie plate
• 1 aluminum foil
• 1 pie weights
• 1 aluminum foil-lined baking sheet
• 1 wire rack
• 1 paper towels
• 1 skillet

Instructions¶

Step 1¶

Process first 4 ingredients in a food processor until mixture resembles coarse meal: all-purpose flour, cold vegetable shortening (cut into pieces), cold unsalted butter (cut into pieces), and fine sea salt. With processor running, gradually add ice-cold water (adding 3 to 4 Tbsp total, 1 Tbsp at a time), and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp more water if necessary. Shape dough into a disk, wrap in plastic wrap, and chill 30 minutes.

Step 2¶

Unwrap dough, place on a lightly floured surface, and sprinkle lightly with flour. Roll dough to ⅛-inch thickness.

Step 3¶

Preheat oven to 425°F. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.

Step 4¶

Line crust with aluminum foil; fill with pie weights or dried beans. Place on an aluminum foil-lined baking sheet.

Step 5¶

Bake at 425°F for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°F.

Step 6¶

Place assorted heirloom tomatoes (thinly sliced) in a single layer on paper towels; sprinkle with 1 tsp of kosher salt (divided). Let stand 10 minutes.

Step 7¶

Meanwhile, sauté sweet onion (chopped) and ¼ tsp each kosher salt and freshly ground pepper (divided) in hot canola oil in a skillet over medium heat 3 minutes or until onion is tender.

Step 8¶

Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and assorted chopped fresh herbs (such as chives, parsley, and basil) in prepared crust, seasoning each layer with remaining pepper (1 tsp total). Stir together freshly grated Gruyère cheese, freshly grated Parmigiano-Reggiano cheese, and mayonnaise; spread over pie.

Step 9¶

Bake at 350°F for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

Source¶

• Southern Living