Thursday, July 21, 2011

Heirloom Tomato Pie

After our fun trip to the Minneapolis Farmer's Market, I couldn't wait to use my fresh basil and heirloom tomatoes.  Fortunately, I didn't have to look far to find this delicious recipe on the cover of Food Network Magazine.  If you're not a subscriber, you should be.  It's packed with delicious recipes, eye-popping photos and The Dish on your favorite Food Network Celebs.  I've been lugging my summer issue around with me during my travels.  It's been making up for the the fact that my parents don't have cable.  They really don't.  Seriously.

First, start with the crust.  If you have pie-crust-a-phobia (and I completely understand if you do), just buy a ready-made crust and pre-bake it.  If you're not afraid of a good pie-crust challenge, give this one a try.  Filled with cornmeal and salty, manchego cheese, it gives the pie a rustic charm.

The filling starts with a sweet, caramelized onion.

Place the onions in a bowl and add breadcrumbs, mayonaise and 1 1/2 cups of cheese.
(I used a combination of smoked mozzarella, gruyere and manchego.)

Add herbs, seasoning.

Mix and spread into the bottom of your pre-baked crust.
As usual, I doubled the recipe - one for dinner and one for a week of lunches for me!!

Next, slice your beautiful tomatoes. 

Arrange them on top of the cheese filling.  Drizzle with olive oil and season with pepper.

Bake for about an hour.  Top with fresh herbs.

Serve hot or at room temperature.

Heirloom Tomato Pie
Adapted from Food Network Magazine (July/August 2011)

The Crust


Pre-bake a store-bought crust 


1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4/ teaspoon salt
1 stick cold butter, cut into 1/2-inch pieces
3 tablespoons manchego cheese

Pulse the ingredients in a food processor until the mixture looks like a course meal with pea-sized bits of butter.  Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon water if necessary.  Turn onto a sheet of plastic wrap and pat into a disk.  Wrap and refrigerate until firm.

Put the dough between 2 sheets of parchment paper and roll into a 13-inch round.  Transfer 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.

Bake the crust at 350 degrees for 30 minutes.

The Filling

1 tablespoon olive oil
1 large onion, thinly sliced
1 1/2 cups assorted shredded cheeses (I used smoked mozzarella, gouda and manchego)
1/4 cups mayonaise
3 tablespoons breadcrumbs
3 tablespoons fresh parsley
1  teaspoon fresh thyme

Cook onion in olive oil until caramelized.  Place in a mixing bowl.  Add remaining ingredients and mix until combined.  Spread mixture in baked pie crust.

The Tomatoes

2 1/4 pounds heirloom tomatoes
Kosher Salt
2 tablespoons fresh basil, thinly sliced

Thinly slice the tomatoes and toss with 1 teaspoon kosher salt in a colander.  Let drain, about 30 minutes.
Arrange the tomatoes on top of the filling.  Drizzle with 1 tablespoon olive oil and season with pepper.  Bake at 375 degrees until the tomatoes are browned, about 1 hour.  Top with basil.


  1. Yum, this looks amazing! Perfect for a lite lunch or brunch! Your photos are gorgeous too!

  2. That looks so good!!! I've made a much less sophisticated version of this, but maybe I can venture out some :)

  3. This looks so yummy, addiing it to my list of 'must make'

  4. Hi Rachel. I love this recipe, it looks just divine. I have featured you on my newest blog. I hope you'll come and check it out and grab my button if you'd like. I'm also a new follower!

    Here's the link:

  5. Your Tomato Pie is gorgeous and I love the use of the Heirloom Tomatoes. Also like the use of the Manchego Cheese. I use a similar recipe and will difinitely try it next time with the manchego cheese.

    Carolyn/A Southerners Notebook

  6. I saw this also in the magazine and crimped down the page as a "to try." So glad you've made it. I adore tomatoes, especially heirlooms and I liked the idea of the cornmeal crust. Great job. Every bit as prettythe magazine cover.

    Happy Foodie Friday.

  7. Hi Rachel, your version of this tomato pie is absolutely gorgeous. I hope that you'll stop by and share it on this weekend's edition of Fresh Food Friday or Seasonal Saturday. I know that I will feature it next week, if you can stop by!

  8. I just shared this on Pinterest. I will definitely be making this. I love the combination of cheeses that you used here. Your photos are amazing. I could dive right in! Thank you for sharing the recipe and your photos! I love your blog and I'm going to be following along with you. Have a fantastic weekend!

  9. Yumo!! My parents don't have cable either!!!
    Found you on the Six Sisters linky today!!

  10. That looks pretty yummy! I love tomatoes! D0 yo think it would still taste good minus mayo and cheese?

  11. Hi Good Girl Gone Green! The dish definitely needs a binder. If you are Vegan, I would try some tofu with the caramelized onions. As an alternative, I've found some pretty good rice cheese at Whole Foods. My kids had no idea what they were eating! :-)

  12. We have had beautiful Heirloom Tomatoes from our garden and this will be a perfect dish for us to try. Your photo's are awesome! Thank you so much for sharing this great recipe with Full Plate Thursday and please come back soon!
    Miz Helen

  13. This is absolutely gorgeous! I don't think there's a better flavor combination than tomatoes and basil. Love the pie! Thanks for stopping by and sharing your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.

  14. I made a tomato pie last summer and it was seriously all kinds of heaven. Yours is beautiful! I can't wait until we finally get some ripe tomatoes of our own in my neck of the woods!

  15. Rachel, are you kidding me? This is gorgeous! Almost too pretty to eat! I love your photography skills too. Excellent recipe.

  16. This sounds amazing! I'm adding a bookmark to make it later this summer! Thank you for sharing this recipe!

  17. This is wonderful! Lovely post..stunning pics and beautiful recipe...thanks for sharing:)
    Hope to see you on my blog:)

  18. This looks amazing! And I can easilly make it gluten free too- yay! My t'maters are just started to turn red but I will definitely be making this in August!


  19. What a gorgeous tomato pie! I can almost smell the deliciousness through my screen. I'd love for you to come by and show off your recipe at These Chicks Cooked Recipe Spotlight today. Have a blessed day :)

  20. OH. MY. GOODNESS. This seriously looks amazing! And your pictures are beautiful! This will be featured on our blog tomorrow, so be sure to stop by and grab a button! Thank you so much for linking up to Strut Your Stuff Saturday! We are so grateful for your support and we hope that you will be back tomorrow to share more great ideas!
    Camille @
    PS I am your newest follower!

  21. I love tomato pie and this one looks awesome. I can't wait to try it. I shared your recipe on my Must Try Tuesday blog post.

    Thanks for sharing!

    The Rickett Chronicles

  22. Hmm.. This pie looks amazing!!
    Thank you so much for linking this up to {nifty thrifty sunday} last week! I will feature you tomorrow!! Come grab a button! :)

  23. This looks scrumptious, as well as beautiful, and I love the cornmeal crust! I'm a new follower from the Weekend Wrap Up party. Thanks for the great recipe!

  24. I'll be featuring you Wednesday. Thanks for sharing your gorgeous pie!

  25. Wow, this looks so amazing and it is so beautiful! Thank you for sharing.

    Maria @ A Platter of Figs

  26. I'm featuring your tasty tomato pie today on Five Friday Finds at Morsels of Life. The cornmeal really adds something to the crust, and your pictures are amazing too! Thanks for sharing your recipe and please grab a featured button at !

  27. Nevermind the taste! Can I just say this is BEAUTIFUL!

  28. Oh my goodness... these photos are killing me!!